Description
This Chicken Rice Bowl features tender, curry-spiced chicken thighs simmered in a creamy, flavorful peanut satay sauce. Served over jasmine rice and topped with crunchy peanuts, pickled red onions, fresh cucumbers, and shredded red cabbage, it’s a vibrant and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Chicken
- 6-10 boneless skinless chicken thighs
- 1 tablespoon curry powder (preferably West Indy curry powder)
- 1 tablespoon olive oil
- 1 teaspoon salt
Peanut Satay Sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 1/2 cup light coconut milk
- 2 tablespoons crunchy peanut butter
- 1 teaspoon low sodium soy sauce
- 1/2 tablespoon sriracha
- 1 tablespoon rice wine vinegar
- 1 chili, sliced
To Serve
- 2 cups cooked jasmine rice
- 1/2 cup pickled red onions
- 1/2 cup cucumbers, sliced
- 1/4 cup peanuts, toasted
- 1/2 cup shredded red cabbage
Instructions
- Prepare the chicken: In a bowl, combine the chicken thighs with curry powder, olive oil, and salt, coating the chicken evenly with the spices and oil.
- Cook the chicken: Heat a large pan over medium-high heat. Place the seasoned chicken thighs into the pan and cook for 5-7 minutes until browned on one side, then flip to brown the other side.
- Make the peanut satay sauce: While the chicken cooks, mix together the minced garlic, ginger, light coconut milk, crunchy peanut butter, soy sauce, sriracha, rice wine vinegar, and sliced chili in a bowl until well combined.
- Simmer the chicken with sauce: Pour the peanut satay sauce over the chicken in the pan. Reduce heat slightly and let everything simmer together for 7-10 minutes until the chicken is fully cooked through and the sauce has thickened and infused the meat with flavor.
- Assemble the bowls: To serve, divide the cooked jasmine rice between two bowls. Top with the sauced chicken, shredded red cabbage, pickled red onions, sliced cucumbers, and toasted peanuts for added crunch and freshness.
Notes
- Using boneless skinless chicken thighs keeps the meat tender and juicy when cooked in the sauce.
- Adjust the sriracha based on your preferred spice level.
- Pickled red onions can be made a day ahead or store-bought for convenience.
- Toasting peanuts enhances their flavor; toast in a dry skillet over medium heat until golden and fragrant.
- Jasmine rice works best for its aromatic and fluffy texture.
- Leftover sauce can be stored in the fridge for up to 3 days and enjoyed over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
