Chicken Satay Inspired Rice Bowl

When we order Thai food, we always get chicken satay and we alllllways wish we had 5x more chicken satay than we ordered. So, I decided to take matters into my own hands and make something very similar to that delicious chicken satay we get via our local Thai spots. I paired it with a creamy coconut rice, zingy quick pickled onions, fresh herbs and radishes for vegetal flavors and crunch. You can absolutely pair it with regular rice if you don’t want to make coconut rice and you also can skip the quick picked onions if they are too much of a nuisance! Finally, if you’re vegan, try this with tofu that’s marinated in the same sauce and cooked in a skillet. Enjoy!

Make ahead! You can 100% make these ahead of time for an easy assembly later on. Let the chicken and rice cool before storing in the fridge.

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Adjust Servings
For the chicken and marinade/sauce:
4 boneless chicken thighs, skin removed and cut into thin strips
2tsp honey
Juice of 1 lime
2tbsp soy sauce
2.5tbsp smooth peanut butter
1/2can coconut milk (I prefer full fat but light works too)
1tsp yellow mild curry powder, plus more to taste if needed I used the brand, Badia
For the quick pickled onions and the rest of the bowl:
1/2 red onion, thinly sliced
1/2cup apple cider vinegar
1tbsp granulated sugar
1tsp kosher salt
1cup radishes, thinly sliced
Chopped cilantro, for garnish
Chopped scallions, for garnish
For the coconut rice:
1tsp coconut oil
1cup jasmine rice
1/2can coconut milk (use reserved half from the chicken marinade)
1cup water
1/2tsp kosher salt
1 1/2tbsp agave nectar or honey



For the marinade:

In a bowl,the honey, lime juice, soy sauce, peanut butter and half a can of coconut milk (save the rest for the rice) Mix until combined. Add the chicken and toss together. Cover and marinate for at least 30 minutes to overnight.
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For the rice:

In a medium sized pot or deep sided skillet, melt 1 tsp of coconut oil and turn the heat on medium. Toast the jasmine rice for 1-2 minutes, until fragrant and slightly toasty. Add the coconut milk, water, salt and agave nectar and mix until well combined. Bring to a simmer. Cover and cook for 20-25 minutes, until rice is fully cooked through. Remove the pot from the heat and transfer rice to a plate allowing to cool before serving or placing in the refrigerator for later on.
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For the quick pickled onions:

In a small bowl, add the sliced red onion, apple cider vinegar, ¼ cup water, sugar and salt and mix well. Set aside for 30 minutes or can be made up to 3 days before and set in the refrigerator.
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When you’re ready to cook the chicken, heat a skillet on medium high heat. Add the chicken and marinade. Cook until the chicken is thoroughly cooked through and the sauce is reduced into a glossy glaze. Make sure the marinade boils for 5 minutes to kill any bacteria. Adjust seasoning with more soy sauce, honey/agave or curry powder as needed. Remove from the heat.
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When ready to assemble your bowl, add a generous amount of rice into your bowl. Top with your chicken, pickled onions, radishes, green onion and cilantro.
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