Chicken Satay Rice Bowls

I make these Chicken Satay Rice Bowls when I crave something bold, creamy, and satisfying. Tender marinated chicken, fluffy rice, crisp vegetables, and a rich peanut sauce come together in one colorful bowl that feels both comforting and fresh.

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-style flavor right at home. The chicken turns out juicy and full of savory, slightly sweet notes, while the peanut sauce adds a creamy, nutty richness that ties everything together. I also appreciate how easy it is to customize the bowls with whatever vegetables I have on hand. It’s perfect for meal prep, quick dinners, or when I want a balanced meal in one bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon olive oil

For the peanut sauce:
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon grated fresh ginger
1 small clove garlic, minced
1/4 cup warm water (to thin as needed)

For the bowls:
3 cups cooked jasmine rice
1 cup shredded carrots
1 cup sliced cucumber
1 red bell pepper, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped roasted peanuts
Lime wedges for serving

Directions

1. I whisk together the soy sauce, lime juice, brown sugar, garlic, ginger, and olive oil in a bowl.

2. I add the chicken strips and toss them well to coat. I let them marinate for at least 20 minutes, or up to 8 hours in the refrigerator.

3. While the chicken marinates, I prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, ginger, and garlic. I slowly add warm water until the sauce reaches a smooth, pourable consistency.

4. I heat a skillet or grill pan over medium-high heat and cook the chicken for about 4–6 minutes per side, until fully cooked and lightly caramelized.

5. I divide the cooked rice among serving bowls.

6. I top the rice with the cooked chicken, shredded carrots, cucumber, and bell pepper.

7. I drizzle the peanut sauce generously over everything.

8. I finish with chopped cilantro, roasted peanuts, and a squeeze of fresh lime juice before serving.

Servings and timing

This recipe makes 4 servings.

Prep time: 20 minutes
Marinating time: 20 minutes to 8 hours
Cook time: 15 minutes
Total time: about 55 minutes (including minimum marinating time)

Variations

I sometimes swap the chicken for grilled shrimp or baked tofu for a different protein option. When I want extra heat, I stir a little sriracha or red pepper flakes into the peanut sauce. For a low-carb option, I replace the rice with cauliflower rice. I also like adding edamame, shredded cabbage, or sliced avocado for more texture and flavor.

storage/reheating

I store the components separately in airtight containers in the refrigerator for up to 4 days. When I am ready to eat, I reheat the rice and chicken in the microwave until warmed through, then add the fresh vegetables and drizzle with the peanut sauce. If the sauce thickens in the fridge, I stir in a splash of warm water to loosen it.

FAQs

Can I grill the chicken instead of cooking it in a skillet?

Yes, I often grill the marinated chicken on skewers for a more traditional satay-style flavor. I cook it over medium heat until fully cooked and lightly charred.

Can I make this ahead for meal prep?

I regularly prepare these bowls in advance. I keep the sauce separate and assemble everything just before eating for the best texture.

What type of rice works best?

I prefer jasmine rice for its fragrance and soft texture, but I also use brown rice or basmati rice when I want a slightly different flavor.

Is the peanut sauce spicy?

The peanut sauce is mild as written. If I want more spice, I add chili garlic sauce or sriracha to taste.

Can I make this recipe gluten-free?

I make it gluten-free by using tamari or a certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free.

Conclusion

I find these Chicken Satay Rice Bowls to be one of my favorite ways to enjoy bold, satisfying flavors in a balanced meal. The combination of tender chicken, vibrant vegetables, fluffy rice, and creamy peanut sauce always feels comforting and fresh at the same time. Whenever I want something hearty yet customizable, this is the bowl I turn to.

Chicken Satay Rice Bowls

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• Author: lina
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes (including minimum marinating time)
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Halal

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Description

Chicken Satay Rice Bowls feature tender marinated chicken served over fluffy rice with crisp vegetables and a rich, creamy peanut sauce. This bold and satisfying bowl delivers restaurant-style flavor in a balanced, customizable meal perfect for weeknights or meal prep.

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Ingredients

• For the chicken:
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil
• For the peanut sauce:
• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 small clove garlic, minced
• 1/4 cup warm water (to thin as needed)
• For the bowls:
• 3 cups cooked jasmine rice
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped roasted peanuts
• Lime wedges for serving

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Instructions

1. Whisk together soy sauce, lime juice, brown sugar, garlic, ginger, and olive oil in a bowl.
2. Add chicken strips and toss to coat. Marinate for at least 20 minutes or up to 8 hours in the refrigerator.
3. Prepare the peanut sauce by whisking peanut butter, soy sauce, lime juice, honey, ginger, and garlic. Slowly add warm water until smooth and pourable.
4. Heat a skillet or grill pan over medium-high heat and cook the chicken for 4–6 minutes per side until fully cooked and lightly caramelized.
5. Divide cooked rice among serving bowls.
6. Top with cooked chicken, shredded carrots, cucumber, and bell pepper.
7. Drizzle generously with peanut sauce and garnish with cilantro, roasted peanuts, and a squeeze of lime juice before serving.

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Notes

• Substitute chicken with grilled shrimp or baked tofu for variation.
• Add sriracha or red pepper flakes to the peanut sauce for extra heat.
• Use cauliflower rice for a lower-carb option.
• Store components separately in the refrigerator for up to 4 days.
• Loosen thickened peanut sauce with a splash of warm water before serving.

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Nutrition

• Serving Size: 1 bowl
• Calories: 650
• Sugar: 10g
• Sodium: 820mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 45g
• Cholesterol: 110mg