Chicken Satay Bowls
Skip the Thai restaurant takeout and make this easy chicken satay bowl tonight! Features tender peanut-marinated chicken and a crisp cucumber salad.
Servings: 4
Calories: 561kcal
Ingredients
For the sauce:
- ⅓ cup natural peanut butter
- ¼ cup light coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- ½ lime, juiced
- 1 tablespoon pure maple syrup
- 1 tablespoon red curry paste
- 1 teaspoon sesame oil
For the chicken:
- 1 ½ pounds boneless skinless chicken breast, thinly sliced
For the cucumber carrot salad:
- 4-5 small Persian cucumbers (or 1 English cucumber)
- 3 medium carrots, peeled into ribbons (see FAQs)
- ½ lime, juiced
- 1 tablespoon rice wine vinegar
- 2 teaspoons maple syrup
- 1 teaspoon sesame oil
- ½ teaspoon salt
- Fresh mint or cilantro, optional
For serving:
- Rice noodles or rice
Instructions
- Bring a large pot of water to a boil on your stovetop for the rice noodles (or start your rice cooker/pot if using rice). While the water heats up, whisk together the peanut butter, coconut milk, soy sauce, rice wine vinegar, lime juice, maple syrup, red curry paste, and sesame oil in a small bowl until completely smooth. Set the sauce aside.
- Next, marinate the chicken. Place the sliced chicken breast in a bowl or zip-top bag and pour in ⅓ cup of the peanut sauce, reserving the rest for serving. Toss to coat and let marinate for at least 15 minutes (or up to a few hours in the fridge).
- While the chicken is marinating, make the cucumber carrot salad: Thinly slice the Persian cucumbers and place them in a medium bowl with the carrot ribbons. Add the lime juice, rice wine vinegar, maple syrup, sesame oil, and salt to the bowl. Toss until everything is evenly coated. Tear or chop fresh mint and stir it in.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, until cooked through and lightly browned.
- At the same time as cooking the chicken, drop your rice noodles into the boiling water. Cook the noodles for 4–5 minutes (or according to package instructions) until tender, then drain.
- Lastly, assemble the bowls. Divide the rice noodles or rice between bowls. Top with the sliced chicken and cucumber carrot salad, then drizzle with the remaining peanut sauce.
Notes
- Save time/prep ahead: You can slice your chicken breasts and whisk the creamy peanut sauce together up to 24 hours in advance. Store the chicken in its marinade in a sealed container in the fridge so dinner comes together quickly.
- Dietary variations: This recipe is naturally dairy-free. To make these chicken satay bowls 100% gluten-free, ensure you swap the standard soy sauce for certified gluten-free tamari or coconut aminos, and double-check your red curry paste label at the grocery store.
- The recipe can be found on My Fitness Pal by searching "BWB Chicken Satay Bowl." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 1bowl | Calories: 561kcal | Carbohydrates: 55g | Protein: 44.8g | Fat: 17.9g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2.2g | Cholesterol: 124mg | Sodium: 612mg | Potassium: 802mg | Fiber: 3.9g | Sugar: 9.1g
