The Best Chicken Satay Coconut Rice Bowls
Jenna - Land of 10,000 Recipes
Chicken is marinated in cumin, turmeric and coconut milk and served over coconut rice with pickled cucumbers. Topped with a deliciously spicy peanut sauce, these are truly The Best Chicken Satay Coconut Rice Bowls.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Meat, Rice
Cuisine Thai
Servings 4
Calories 729 kcal
Pickled Cucumbers 1 English cucumber thinly sliced 1 Tbsp rice vinegar 1 Tbsp brown sugar sprinkle red pepper flakes Peanut Sauce ¼ cup creamy peanut butter 2 cloves garlic 2 Tbsp brown sugar 1 Tbsp soy sauce 1 Tbsp rice vinegar 2 tsp sriracha ¼ cup warm water
Get Recipe Ingredients
Get Recipe Ingredients
Chicken Marinade Combine all ingredients in a small bowl and add chicken. Marinade for at least 30 minutes (preferably overnight).
14 oz can coconut milk, 4 cloves garlic, 1 Tbsp turmeric, 1 Tbsp brown sugar, 1 tsp cumin, ½ Tbsp salt, 1 lb boneless skinless chicken breasts
Pickled Cucumbers Add all ingredients to a mason jar and shake to combine.
1 English cucumber, 1 Tbsp rice vinegar, 1 Tbsp brown sugar, sprinkle red pepper flakes
Let ingredients meld together for at least 15 minutes.
Peanut Sauce Combine all ingredients and blend or whisk to combine.
¼ cup creamy peanut butter, 2 cloves garlic, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp sriracha, ¼ cup warm water
Coconut Rice Cook the rice according to the package directions, substituting the coconut milk for the water.
1 cup basmati rice, 1¾ cup coconut milk, ½ tsp salt
Nutrition Facts
The Best Chicken Satay Coconut Rice Bowls
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: boneless skinless chicken breasts, chicken, chicken satay, chicken satay rice bowl, coconut rice, rice bowl, rice bowls, turmeric