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Chicken satay over rice in a bowl garnished with peanuts, cilantro and Thai chiles

Chicken Satay Rice Bowls

These quick and easy chicken satay bowls feature a punchy, flavorful peanut sauce (no pale, bland, gloppy sauce here) and are perfect with jasmine rice or rice noodles!
Course Main Dish
Cuisine asian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 565kcal
Author Ann Otis


  • 1 tablespoon vegetable or peanut oil
  • 1 ½ lbs boneless, skinless chicken breasts sliced into bite size pieces
  • 1 teaspoon salt
  • 3 cloves garlic minced
  • 1 teaspoon chile paste such as sambal oelek* (see recipe notes)
  • 1 tablespoon tomato paste
  • ½ cup chicken broth
  • ½ teaspoon brown sugar
  • 2 tablespoons peanut butter
  • ¼ cup hoisin sauce
  • 4 cups cooked jasmine rice or coconut lime rice, or rice noodles

Optional Garnishes

  • chopped unsalted peanuts
  • chopped cilantro (fresh coriander)
  • cucumber thinly sliced
  • thai chile (very spicy!) or sriracha


  • Heat 1 tablespoon of oil in a large non stick skillet over medium high heat. Season the chicken pieces with salt and add them to the pan. Cook the chicken until lightly browned and just cooked through. Transfer chicken to a plate.
  • Return the pan to the heat and add the minced garlic, chile paste, and tomato paste, and cook until fragrant, about 30 seconds.
  • Add the broth, brown sugar, peanut butter and hoisin sauce to the pan and cook, stirring constantly, until it comes to a boil. Reduce heat to medium and add the chicken back to the pan. Stir to coat and cook until the chicken is heated through.
  • Serve chicken over cooked rice or rice noodles in a bowl, and garnish with desired toppings.



*Sambal Oelek, an Indonesian chile paste, is pretty easy to find these days in most grocery stores these days, but sriracha may be substituted. 
* The rice can be cooked at the same time as the stir fry for maximum efficiency, as they take about the same time to cook.
*Vegetables can be added to this dish. Snow or snap peas would be nice, as would broccoli or bell pepper. Give them a quick stir fry after the chicken, and add back to the sauce with the chicken, or serve on the side.


Calories: 565kcal | Carbohydrates: 57g | Protein: 44g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 1170mg | Potassium: 838mg | Fiber: 2g | Sugar: 7g | Vitamin A: 110IU | Vitamin C: 3.6mg | Calcium: 37mg | Iron: 1.5mg