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Three white plates with chicken satay and rice with cucumber radish salad on a black background.

Easy Weeknight Chicken Satay Rice Bowl with Peanut Sauce

By Natalie Marble
This chicken satay rice bowl is a great way to liven up your weeknight cooking routine! It's packed with bold and exciting flavors that the whole family will love, and it's so much easier than you think.
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Prep Time 5 minutes
Cook Time 20 minutes
Marinating time 12 hours
Total Time 12 hours 25 minutes
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 575 kcal

Ingredients
  

Chicken

  • 1/2 cup coconut milk (full fat)
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 2 tbsp garlic (grated)
  • 2 tbsp ginger (grated)
  • 1 tbsp kosher salt
  • 3 tbsp avocado oil
  • 2 lbs chicken thighs (boneless, skinless)

Peanut Sauce

  • 1/4 cup peanut butter (smooth)
  • 1/4 cup orange juice (fresh squeezed)
  • 1/4 cup Mirin (or dry sherry or sweet marsala)
  • 1 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp chili oil (more or less to suit your taste)
  • 2 garlic cloves (minced)
  • 2 tbsp ginger (minced)
  • 1/4 cup green onion (finely chopped)
  • 1/4 cup cilantro (finely chopped)

Optional

  • chopped peanuts and fresh herbs (cilantro, mint) for garnish
  • steamed jasmine rice, basmati rice, or rice noodles for serving

Instructions
 

  • Marinate the chicken. In a large bowl, combine the coconut milk, coriander, cumin, tumeric, grated garlic, and grated ginger and whisk well to combine. Add the chicken and turn to coat all sides well. Cover with plastic wrap and refrigerate for up to 12 hours.
  • Preheat the oven. Preheat the oven to 400 degrees Fahrenheit, and place a rack in the middle of the oven.
  • Cook the chicken. Drizzle half of the avocado oil onto an empty sheet pan and brush it to coat the bottom of the pan. Remove the chicken thighs from the marinade and place them on the oiled sheet pan. Season them, on both sides with salt and pepper, and drizzle them with the remaining oil. Bake in the oven for 20 minutes, flipping the thighs half way through.
  • Make the sauce. While the chicken is baking, make the sauce by combining all of the ingredients in a small bowl and whisking until well combined.
  • Broil the chicken. After the chicken has been cooking for 20 minutes, turn the heat up to broil and raise the oven rack to the upper 1/3 of the oven. Broil for 5 minutes, and then remove. Let the chicken rest for at least 5 minutes before serving.
  • Serve. Serve the chicken thighs with steamed rice or rice noodles and peanut sauce. Garnish with crunchy peanuts and additional cilantro, if you like. ENJOY!

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Notes

    • Don't skip the marinade! The flavor that the marinade provides in this recipe is everything. For the very best results, marinate the chicken overnight.
    • Use chicken thighs instead of chicken breasts for the juiciest meat with the best texture.
    • Make the sauce ahead of time. To save time on the day of cooking, make the sauce ahead of time and store it in the refrigerator. Just remember to remove it ahead of time, as it is meant to be served at room temperature.  For more details, check out my peanut sauce post.
    • When you broil the chicken for the last five minutes of cooking, make sure you raise your oven rack to the top 1/3 of the oven for the best caramelization.

Nutrition

Calories: 575kcalCarbohydrates: 18gProtein: 28gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 148mgSodium: 1575mgPotassium: 521mgFiber: 1gSugar: 10gVitamin A: 238IUVitamin C: 8mgCalcium: 50mgIron: 3mg
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