Spicy Chicken Satay Bowl Recipe
Prep Time:
45 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • ½ cup coconut milk
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • juice of ½ lime
  • 1 teaspoon red chile, finely chopped
  • ½ teaspoon garlic powder
  • 1 ½ pounds chicken thighs, skinless and boneless, chopped
  • ½ cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon lime juice
  • ½ teaspoon garlic powder
  • 1 teaspoon toasted sesame oil
  • 3-4 tablespoons hot water
  • 2 cups broccoli, chopped
  • 1 tablespoon toasted sesame oil
  • 1 large garlic clove, sliced
  • 1 ⅓ cups basmati rice
  • 1 cup red cabbage, sliced
  • 4 radishes, sliced
  • 1 cup edamame
  • ¼ cup cilantro
  • 4 tablespoons salted peanuts
  • 4 lime slices
  • 1 red chile, thinly sliced
  • 1 teaspoon black sesame seeds
Directions
  1. Mix the coconut milk, garlic powder, honey, lime juice, chili, garlic powder, soy sauce, and sesame oil together in a large bowl.
  2. Add the chopped chicken thigh pieces and mix well to coat. Refrigerate for 30 minutes to marinate.
  3. In a bowl, combine the peanut butter, soy sauce, lime juice, honey, garlic, sesame oil, sweet chili sauce, and hot water to make a smooth sauce. Start with a small amount of hot water and add more to reach desired sauce consistency. Cover and set aside.
  4. To prepare the broccoli, add the florets to a steamer for 3 minutes and cook until al dente.
  5. Place a frying pan over medium heat, add the sesame oil, and fry the sliced garlic clove for 1 minute until it is golden.
  6. Add the steamed broccoli and stir-fry the mixture for 2 minutes.
  7. Transfer the broccoli to a bowl and set aside.
  8. Preheat the broiler to a medium-high temperature.
  9. Boil the rice in a large pot of salted water for 10 minutes until just cooked.
  10. Drain the rice and set aside.
  11. Cover an oven tray with foil.
  12. Place the marinated pieces of chicken onto wooden skewers. You should need roughly 12 skewers for this.
  13. Place the chicken skewers on to the oven tray, and, if using wooden skewers, use a little tin foil to cover the edges so they don't burn.
  14. Place the chicken under the broiler and cook for 4 minutes.
  15. Remove the chicken from the broiler, turn the skewers, and cook for another 4 minutes until golden and cooked through. Remove the chicken from the broiler.
  16. Assemble the spicy chicken satay bowls by portioning out the cooked rice, satay chicken, broccoli, red cabbage, radish slices, edamame, cilantro, and salted peanuts to each bowl.
  17. Drizzle the bowls with the peanut sauce, or alternatively, serve it in small dishes alongside the chicken satay bowls.
  18. Finish with a few lime slices, a few slices of red chile, and a sprinkling of black sesame seeds before serving.