Peanut Satay Chicken Bowls
These Peanut Satay Chicken Bowls feature tender, marinated chicken thighs roasted to juicy perfection, nestled atop fluffy basmati rice and drizzled with a creamy coconut–peanut sauce. Topped with quick-pickled onions, fresh cucumber, chili, and crunchy peanuts, they’re a vibrant, weeknight crowd-pleaser!
Ingredients
For the marinade:
- 1 garlic clove crushed
- 1 tsp curry powder
- ½ tsp salt
- ½ lime juiced
- 1 tbsp soy sauce
- 3 tbsp smooth peanut butter
- 1 –2 tbsp water to loosen
For the chicken:
- 4 boneless chicken thigh fillets
- 100 ml full-fat coconut milk
- For the pickled onion:
- ¼ red onion thinly sliced
- White wine vinegar to cover
- Water to top off
- Pinch of salt
To serve:
- 2 portions cooked basmati rice
- ½ cucumber shaved
- ½ red chili finely diced
- 50 g salted peanuts crushed
- Fresh coriander chopped
Instructions
- Preheat air fryer to 180°C or oven to 200°C fan.
- Mix garlic, curry powder, salt, lime juice, soy sauce, and peanut butter.
- Add water to loosen. Divide marinade in half.
- Coat chicken thighs with half the marinade.
- Roast 20 minutes in air fryer or 25 minutes in oven.
- In a saucepan, heat coconut milk and stir in the remaining marinade.
- See full steps with tips & photos → https://mischacrossing.com/peanut-satay-chicken-bowls/
Notes
- Feel free to swap jasmine rice or cauliflower rice for the basmati.
- If you prefer a milder chili kick, remove the seeds before dicing.
- The pickled onions can be made up to 24 hours ahead and kept refrigerated.