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Thai Chicken Satay Bowls with Peanut Sauce are a simple method to bring the kinds of one of Thailand’s most popular dishes to the weeknight supper table. Trust me on this, the velvety nut sauce alone merits the cost of affirmation!

Chicken marinated in Indonesian flavors, at that point speared, barbecued, and served up over jasmine rice with a rich nut soy sauce. Sound intriguing? It’s simply Wednesday night supper to us. That is on the grounds that despite the fact that Thai chicken satay bowls find a couple of ways to make, a large portion of them should be possible toward the beginning of the day or the other day, which makes it very advantageous for anytime.

A light splendid and crunchy salted cucumber and bean stew salad is a decent difference to the rich velvety satay chicken. I utilize more modest Persian or pickling cucumbers for this plate of mixed greens and clear cayenne peppers. Any hot pepper your grocery store conveys will work.

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Like I said, the nut sauce in this formula merits the cost of affirmation. Everyone should realize how to make this stuff, it’s madly delectable. At the point when not making chicken satay, I utilize a variety as a sauce for my Dan Noodle Bowls, a dressing for my Spicy Thai Spaghetti Salad, or a plunging sauce for summer rolls.


  • 1.5 lb boneless skinless chicken thighs, cut into bite sized chunks
  • 4 cups cooked jasmine rice, or if you like, Coconut Rice


  • 1/2 cup canned coconut milk, I use full fat
  • 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 canned coconut milk
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • juice of 1 lime
  • 2 tsp chili paste
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 Tbsp grated ginger
  • hot water to thin
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cucumber salad

  • 2 small Persian cucumbers
  • 1 cayenne pepper, or other small hot pepper
  • 1 tsp sesame oil
  • 2 tsp rice wine vinegar
  • sesame seeds


  • fresh cilantro
  • lime wedges


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 and variations

My Coconut Rice would be wonderful with this dish!
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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