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Chicken Satay Rice Bowls

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Fluffy rice topped with tender chicken thighs, spiced satay sauce, cooling cucumber, sharp pickled red onions, crunchy peanuts, spicy chilli and fresh coriander - yes please! These delicious Chicken Satay Rice Bowls are about to become your new favourite midweek meal…

Ingredients

Units Scale

For the marinade:

  • 1 garlic clove, crushed
  • 1 tsp curry powder
  • 1/2 tsp salt
  • Juice of 1/2 lime
  • 1 tbsp soy sauce
  • 3 tbsp smooth peanut butter
  • About 1-2 tbsp water

For the chicken:

  • 4 boneless chicken thigh fillets
  • 100ml full-fat coconut milk
  • 1/4 red onion, finely sliced
  • white wine vinegar, to cover
  • Pinch of salt

To serve:

  • 2 portions of cooked basmati rice
  • 1/2 cucumber, shaved into thin strips using a vegetable peeler
  • 1/2 red chilli (deseeded, if wished), finely diced
  • 50g salted peanuts, crushed
  • Freshly chopped coriander

Instructions

  1. Preheat the airfryer to 180C or the oven to 200C Fan.
  2. In a small bowl mix together the crushed garlic, curry powder, salt, lime juice, soy sauce and peanut butter until combined. Add enough water to loosen. Divide into two - half to marinade the chicken, half for the satay sauce.
  3. Place the chicken in a roasting tin or oven-proof dish and coat with half the marinade. Roast in the air fryer for 20 minutes or the oven for 25 minutes - or until cooked through and no pink remains inside (the exact time will depend on the size and shape of your chicken thigh fillets).
  4. Meanwhile, for the satay sauce: pour the coconut milk into a small saucepan and add the remaining half of the marinade. Bring to a simmer and cook over a gentle heat for 5 minutes, stirring often. Remove from the heat and leave to thicken for 5 minutes.
  5. Next, make the pickled onions: pop the sliced onions into a small jar and pour enough white wine vinegar to come half-way up the sides. Top up with water until completely covered. Add a pinch of salt, then leave to sit for 20 minutes.
  6. When ready to serve: place a portion of hot rice into 2 serving bowls, top with 2 chicken thigh fillets and drizzle with a little of the satay sauce. Arrange the pickled red onion and shaved cucumber on the side. Garnish with the red chilli, crushed peanuts and coriander. Serve with the remaining satay sauce in small bowls.

Notes

  • Rice - don’t worry about cooking your own rice from scratch if you are short on time - those microwavable pouches are super handy (I always have a couple of packets in my larder). You could swap for sticky rice if you prefer the texture.
  • Make this vegan-friendly - these Chicken Satay Rice Bowls can easily be made vegan. Simply use crispy fried or roasted tofu, then drizzle the delicious satay sauce on top. 

Find it online: https://desertislanddishes.co/chicken-satay-rice-bowls/