Chicken Satay Bowls with Spicy Peanut Sauce

Chicken Satay Bowls with Spicy Peanut Sauce

from allrecipes.com
Dinner
165 min
4 servings
716 kcal / serving

These chicken satay bowls with spicy peanut sauce feature boneless chicken marinated in a soy, garlic, and coconut milk marinade, stir fried and served over rice with a lightly simmered peanut, ginger, and coconut milk sauce. A mixture of dry spices stands in for curry paste in this recipe.

Ingredients

  • ¼ cupcoconut milk
  • 1 tablespoonbrown sugar
  • 1 tablespooncilantro leaves
  • 1scant tablespoon low sodium soy sauce
  • 2 teaspoonsgarlic paste
  • 1 ½ teaspoonground turmeric
  • ¼ teaspoonkosher salt
  • worcestershire sauce
  • 1 poundskinless, boneless chicken breast, butterflied and cut into strips or chunks
  • 7 ouncescoconut milk
  • ½ cupcreamy peanut butter
  • scant 1/4 cup water
  • 1 tablespoonwhite vinegar
  • 2 teaspoonsginger paste
  • 1 teaspoonred pepper flakes
  • 1 teaspoongarlic powder
  • 1 teaspoonchili powder
  • 1 teaspoonfreshly ground black pepper
  • 1 teaspoonground cumin
  • 1 teaspoonground turmeric
  • ¼ teaspoonwhite sugar
  • ¼ teaspoonkosher salt
  • 1 tablespoonoil, or as needed
  • 2 cupscooked white rice, for serving
  • ¼ cupchopped cilantro leaves, or to taste
  • 3green onions, chopped, or to taste
  • 2 tablespoonsroasted peanuts, or to taste

Directions

  1. 1

    For marinade, whisk coconut milk, brown sugar, cilantro, soy sauce, garlic paste, turmeric, salt, and Worcestershire sauce together in a bowl. Add chicken and toss well to coat. Cover and refrigerate for at least 2 hours and up to overnight.

  2. 2

    For peanut sauce, add coconut milk, peanut butter, water, white vinegar, ginger paste, red pepper, garlic powder, chili powder, black pepper, cumin, turmeric, sugar, and salt to a saucepan. Bring to a simmer over low heat and stir until thickened, about 3 minutes. Remove from heat and set aside.

  3. 3

    For chicken, heat a wok or large skillet over medium heat. Pour in a small amount of oil, then add chicken. Cook, stirring frequently, until chicken is no longer pink at the center and juices run clear, about 5 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).

  4. 4

    Divide rice amongst serving bowls; add chicken. Top with cilantro, green onion, and crushed peanuts, and drizzle with peanut sauce or serve peanut sauce on the side.