Description
This Chicken Satay Rice Bowl is a modern take on the beloved Southeast Asian classic, featuring juicy marinated chicken, creamy coconut-infused satay sauce, fluffy rice, and crisp fresh vegetables. With a perfect balance of savory, nutty, tangy, and spicy flavors, this dish is both comforting and vibrant. It’s easy enough for a quick weeknight dinner but impressive enough to serve to guests.
Ingredients
For the Marinade:
- 1 garlic clove, crushed
- 1 teaspoon curry powder
- ½ teaspoon salt
- Juice of ½ lime
- 1 tablespoon soy sauce
- 3 tablespoons smooth peanut butter
- 1–2 tablespoons water (to loosen)
For the Chicken:
- 4 boneless chicken thigh fillets
- 100ml full-fat coconut milk
For the Pickled Red Onions:
- ¼ red onion, finely sliced
- White wine vinegar (enough to cover onions)
- Pinch of salt
For Serving:
- 2 portions of cooked basmati rice
- ½ cucumber, shaved into thin strips
- ½ red chili (deseeded if preferred), finely diced
- 50g salted peanuts, crushed
- Freshly chopped coriander
Instructions
1. Prepare the Marinade
- Preheat the air fryer to 180°C (350°F) or the oven to 200°C (400°F, fan-assisted).
- In a small bowl, mix garlic, curry powder, salt, lime juice, soy sauce, and peanut butter.
- Add water as needed to loosen the mixture. Divide the marinade in half—one part for the chicken, one part for the satay sauce.
2. Cook the Chicken
- Coat the chicken thighs with half of the marinade.
- Roast in the air fryer for 20 minutes or in the oven for 25 minutes, until fully cooked.
3. Make the Satay Sauce
- Pour coconut milk into a small saucepan and stir in the remaining marinade.
- Simmer on low heat for 5 minutes, stirring frequently.
- Remove from heat and let it thicken for another 5 minutes.
4. Quick Pickled Onions
- Place the sliced red onions in a small jar.
- Add white wine vinegar to cover them halfway, then top with water until fully submerged.
- Add a pinch of salt and let sit for 20 minutes.
5. Assemble the Rice Bowls
- Place a portion of hot rice into each bowl.
- Top with two cooked chicken thighs, then drizzle with satay sauce.
- Arrange pickled onions and cucumber ribbons on the side.
- Garnish with red chili, crushed peanuts, and fresh coriander.
6. Serve and Enjoy!
- Serve with extra satay sauce on the side for dipping or drizzling.
Notes
- Protein Options: Swap chicken thighs for chicken breast, tofu, shrimp, beef, or pork.
- Low-Carb Option: Serve with cauliflower rice or lettuce wraps instead of basmati rice.
- Storage:
- Store cooked chicken and rice separately in airtight containers for up to 3 days.
- The satay sauce can be refrigerated for up to 4 days (reheat with a splash of water if needed).
- Make It Spicier: Add extra chili flakes, sriracha, or spicy peanut butter to the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: Southeast Asian