Thai Chicken Satay Bowls with Peanut Sauce
User Reviews
4.7
36 reviews
Excellent
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Prep Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 -6 servings
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Course
Main Course
Thai Chicken Satay Bowls with Peanut Sauce
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Thai Chicken Satay Bowls with Peanut Sauce is an easy way to bring the flavors of one of Thailand's most famous dishes to the weeknight dinner table. Trust me on this, the creamy peanut sauce alone is worth the price of admission!
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Ingredients
- 1.5 lb chicken thigh boneless, skinless, cut into bite sized chunks
- 4 cups cooked jasmine rice or coconut rice
marinade
- 1/2 cup coconut milk canned, full fat
- lime juice of 1/2 lime
- 1 tsp Turmeric
- 1 tsp curry paste
- 1 tsp chili paste
- 1 tsp salt
peanut sauce
- 1/2 cup peanut butter creamy
- 1/4 cup coconut milk canned
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- lime juice of 1
- 2 tsp chili paste
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 Tbsp ginger grated
- water hot, to thin
cucumber salad
- 2 cucumbers small, Persian
- 1 cayenne pepper or other small hot pepper
- 1 tsp sesame oil
- 2 tsp rice wine vinegar
- sesame seeds
garnish
- cilantro fresh
- lime wedges
Instructions
- Mix the marinade in a storage container or large zip lock freezer bag and add the chicken, tossing to coat completely. Refrigerate for an hour, or up to 8 hours.
- While the chicken is marinating, whisk the sauce ingredients together and add enough hot water to thin it down a bit for easy dipping. Be sure to taste to adjust any of the ingredients.
- Slice the cucumbers as thinly as you can, I used a mandoline slicer to get super fine, even slices. Seed the pepper and slice into thin strips. Toss them with the oil and vinegar and refrigerate until ready to eat. You'll sprinkle with the sesame seeds before serving.
- Thread the marinated chicken onto skewers. I used small bamboo skewers (mine were 5-6 inches long) You can also skip the skewers, it's your choice.
- Heat a grill pan over medium high heat until very hot. Wipe it down lightly with cooking oil and grill the skewers, in batches, for about 4 minutes on each side, or until the chicken is charred and cooked thoroughly. If you aren't using skewers, use a wok.
- Divide the rice into bowls, then top with the salad and chicken skewers. Garnish with fresh cilantro and lime wedges. Drizzle with peanut sauce and serve extra sauce on the side for dipping.
Notes
- My Coconut Rice would be wonderful with this dish!
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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