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Chicken Satay Rice Bowls

Savor Delicious Chicken Satay Rice Bowls in Just 40 Minutes

Experience a flavor explosion with Chicken Satay Rice Bowls, featuring tender chicken thighs, fluffy basmati rice, and luscious peanut sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 cloves Garlic Minced; substitute with garlic granules if fresh is unavailable.
  • 2 tablespoons Curry Powder Choose mild, medium, or hot based on spice preference.
  • 1 juiced Lime Fresh lime juice is recommended.
  • 1/4 cup Soy Sauce Use low-sodium soy sauce if preferred.
  • 1/2 cup Peanut Butter Smooth peanut butter is best; chunky can be used.
  • 1/4 cup Water Use as needed to adjust consistency.
For the Main Dish
  • 1 pound Chicken Thighs Tender and flavorful; chicken breasts can be used with adjusted cooking time.
  • 1 can Coconut Milk Full-fat is preferred for richness.
  • 1 medium Red Onion Substitute with thinly sliced white onion if necessary.
  • 2 tablespoons White Wine Vinegar Used for quick pickling the onions.
  • 1 cup Basmati Rice Microwavable pouches are a convenient alternative.
For Toppings
  • 1 medium Cucumber Can be sliced or made into ribbons.
  • 1 optional Red Chilli Introduce heat based on preference.
  • 1/4 cup Peanuts Can be replaced with other nuts if allergic.
  • 1/4 cup Coriander Fresh garnish; substitute with parsley if preferred.

Equipment

  • Air fryer
  • Oven
  • Saucepan
  • Mixing Bowl
  • Cutting Board
  • Knife

Method
 

Preparation Steps
  1. Preheat the air fryer to 180°C (356°F) or the oven to 200°C (392°F).
  2. Combine minced garlic, curry powder, soy sauce, lime juice, and peanut butter in a bowl; mix in water to desired consistency. Divide marinade in half.
  3. Coat chicken thighs with half of the marinade and cook for 20 minutes in the air fryer or 25 minutes in the oven until cooked through.
  4. Transfer remaining marinade to a saucepan, add coconut milk, and simmer until slightly thickened for 5 minutes.
  5. Combine thinly sliced red onions with white wine vinegar and a splash of water; let soak for 20 minutes.
  6. Cook basmati rice according to package instructions, usually for 90 seconds to 2 minutes if using microwavable pouches.
  7. Assemble bowls with rice, chicken, and drizzle with satay sauce.
  8. Garnish with quick-pickled onions, cucumber, chopped peanuts, and coriander; serve.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3.5mg

Notes

This recipe is perfect for meal prep and can be customized with tofu for a vegan option. Fresh ingredients elevate flavors significantly.

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