Peanut Satay Chicken Bowls – Creamy Coconut Sauce with Rice & Crunchy Veggies

These peanut satay chicken bowls have become one of my favorite weeknight dinners.

They’re bold, creamy, and full of texture—from the tender chicken thighs roasted in a rich satay marinade to the velvety coconut peanut sauce, crunchy toppings, and quick pickled onions.

Every bite is savory, spicy, and satisfying. If you love the flavors of Thai takeout but want something homemade and nourishing, this one’s for you.

Why You’ll Love This Recipe

Bold Thai-style flavor – Nutty, garlicky, citrusy, and just a touch spicy.

Meal prep friendly – Make it ahead and reheat for a quick lunch or dinner.

Balanced and hearty – Complete with protein, carbs, veggies, and healthy fats.

Customizable – Easy to adjust the spice, toppings, and base.

Crowd-favorite – Great for dinner guests or picky eaters!

Ingredient Highlights

Chicken thighs – Juicy and flavorful, perfect for high-heat roasting or air frying.

Peanut butter – Creamy, natural-style peanut butter forms the satay base.

Curry powder + soy sauce – Classic flavor combo for satay marinades.

Coconut milk – Full-fat gives the sauce a luscious, creamy texture.

Red onion + vinegar – Adds brightness with a quick pickle.

Basmati rice – Fluffy, light, and ideal for soaking up the sauce.

Cucumber + red chili + salted peanuts – Crunch, spice, and texture.

Fresh coriander – For a refreshing final flourish.

Pro Tips Before You Start

Loosen the marinade with water so it coats evenly and doubles as sauce.

Use full-fat coconut milk for the most luxurious satay texture.

Pickle the onions early – The longer they sit, the better the flavor.

Roast or air fry – Both methods give a beautiful golden finish.

Assemble just before eating to preserve the crunch of toppings.

How to Make Peanut Satay Chicken Bowls

Step 1: Mix the Marinade

In a small bowl, stir together the crushed garlic, curry powder, salt, lime juice, soy sauce, and peanut butter.

Add 1–2 tablespoons of water until the mixture becomes thick but pourable.

Divide the marinade in half—half for the chicken, half for the sauce.

Step 2: Roast the Chicken

Preheat your air fryer to 180°C (350°F) or oven to 200°C (400°F) fan.

Coat the chicken thighs with half of the marinade and place them in a baking dish or air fryer basket.

Roast for 20 minutes in the air fryer or 25 minutes in the oven, until the chicken is cooked through and golden.

Step 3: Make the Satay Sauce

Pour the coconut milk into a small saucepan.

Add the reserved marinade and stir to combine.

Bring to a gentle simmer over medium heat.

Cook for about 5 minutes, stirring frequently, until thickened slightly.

Remove from heat and let sit to continue thickening.

Step 4: Pickle the Red Onions

Thinly slice the red onion and place in a jar or small bowl.

Pour in white wine vinegar until halfway covered, then top up with water until fully submerged.

Add a pinch of salt. Let sit for at least 20 minutes at room temperature.

Step 5: Assemble the Bowls

Spoon warm cooked basmati rice into serving bowls.

Top with two roasted chicken thighs and drizzle generously with warm satay sauce.

Add pickled red onions, shaved cucumber, and diced red chili to each bowl.

Sprinkle with crushed salted peanuts and chopped fresh coriander.

Serve extra satay sauce on the side for dipping or more drizzling.

What to Serve It With

Chili crisp or sambal – For an extra spicy punch.

Lime wedges – A squeeze adds zing and brightness.

Asian cucumber slaw – A cool and crunchy side.

Fresh mango – Balances out the richness with sweetness.

Variations / Substitutions

Use chicken breast instead of thighs for a leaner option.

Make it vegetarian with tofu, tempeh, or roasted chickpeas.

Swap basmati rice for jasmine, brown rice, or quinoa.

Add veggies like shredded carrots, lettuce, or edamame.

Make it low-carb by serving over cauliflower rice.

Storage & Leftovers

Refrigerate – Store in separate airtight containers for up to 4 days.

Reheat – Gently warm the chicken and sauce in a skillet or microwave.

Do not freeze the sauce – Coconut and peanut butter can separate once thawed.

Store extra pickled onions – They’ll keep in the fridge for up to 1 week.

FAQs

Can I use crunchy peanut butter?
Yes, but smooth gives a better sauce texture. Crunchy works in a pinch.

Is this dish spicy?
Only mildly—use more red chili or add sriracha if you want it hotter.

Can I prep the elements ahead of time?
Definitely! Marinate and roast the chicken in advance, and make the sauce and onions ahead too.

What kind of vinegar should I use for the onions?
White wine vinegar works best, but apple cider vinegar is a good alternative.

Do I have to use coconut milk?
It adds richness and body—if needed, use a blend of cream and water, or full-fat oat milk.

How do I get the smoothest sauce?
Whisk constantly while heating and make sure to stir the coconut milk thoroughly before using.

Is this gluten-free?
Yes, as long as your soy sauce is gluten-free.

Final Thoughts

These peanut satay chicken bowls are one of those meals I crave on busy nights when I want something cozy, bold, and deeply satisfying.

The richness of the peanut sauce, the tang of pickled onion, and the crunch of fresh toppings make every bite special.

Whether you prep ahead or build it fresh, this bowl is the kind of dinner that makes you feel like you’ve just made something extraordinary—with very little effort.