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This zesty chicken satay bowl has saved many rushed dinners at my house with its bold peanut sauce and hearty mix of protein and rice. You won't find any dull, thick sauce here—just lively, bold tastes that come together quickly.
I came up with this dish during an extremely hectic month when I needed fast meals that didn't cut corners on taste. Now it's asked for at least once a week, especially by my teen who says it's "way better than what we get at restaurants."
Ingredients
- Boneless skinless chicken breasts: Give you good protein and soak up the tastes while staying juicy
- Sambal oelek: Adds real spice and richness that regular hot sauce can't deliver
- Hoisin sauce: Makes the ideal sweet savory foundation for our peanut sauce
- Peanut butter: Adds thickness and true satay flavor, grab smooth natural kind for best outcome
- Jasmine rice: Brings sweet smell that works great with the sauce
- Fresh garnishes like cilantro and cucumber: Add freshness and crunch
Step-by-Step Instructions
- Sear the Chicken:
- Warm oil in a big nonstick pan over medium-high heat until it shimmers. Season chicken chunks well with salt and put them in the hot pan without crowding. Let chicken get a nice brown crust before moving it, around 2 minutes. Keep cooking until just done, about 4 minutes total. Take chicken off to a clean dish to stop it from cooking more.
- Create the Flavor Base:
- Put the pan back on heat and right away add the chopped garlic, chile paste, and tomato paste. Keep stirring so nothing burns while cooking these flavor makers, which boosts their taste and gets rid of any raw flavor. This only needs about 30 seconds but makes a huge difference in taste.
- Develop the Satay Sauce:
- Add in chicken broth while scraping the pan bottom to mix in all tasty bits. Put in brown sugar, peanut butter, and hoisin sauce, whisking all the time until smooth. Let the sauce start to bubble gently, which helps the peanut butter thicken things up.
- Finish the Dish:
- Put chicken back in the pan, with any juices that came out. Carefully mix to cover each piece with the satay sauce. Let it bubble just until chicken is warmed through and the sauce sticks nicely to each piece, about 1 minute. Don't cook too long or the chicken will get tough.
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The sambal oelek is my hidden gem in this dish. I found it years back at an Indonesian cooking workshop and now always keep it stocked in my fridge. Just a little bit changes ordinary foods with its rich chile flavor that goes beyond simple heat.
Vegetable Additions
While the basic dish works great by itself, throwing in veggies makes it a complete meal in one bowl. Snow peas and red bell peppers stay crunchy and colorful when quickly cooked after the chicken. Broccoli needs a bit more cooking time but soaks up the sauce really well. For best results, cook veggies until just tender while the chicken sits, then mix everything back in the pan with the sauce.
Make Ahead Options
This dish works wonders for meal prepping. The chicken and sauce can be made up to three days early and kept in sealed containers in the fridge. The flavors actually get better overnight, so leftovers taste even more amazing the next day. Rice can be cooked ahead and divided but keep it apart from the chicken so it doesn't soak up all the sauce. Warm up gently in the microwave at 70% power, adding a splash of water to freshen the rice.
Serving Suggestions
Turn this bowl into a fun family meal by setting out a satay station with all the toppings in different bowls. Everyone can fix theirs with their favorite amount of spice, crunch, and freshness. For a fancy dinner party look, serve in wide white bowls with rice piled in the middle, chicken and sauce around it, and toppings arranged prettily on top. The bright colors look stunning against white dishes.
Authentic Touches
Though this recipe gives you a quick weeknight take on chicken satay, real Indonesian versions would include lemongrass, galangal, and tamarind. For special times, think about soaking the chicken overnight in a mix of those things plus garlic and ginger before cooking. The traditional way uses skewers over charcoal, which adds smoky notes that you can get close to by putting a few drops of liquid smoke in the sauce or using smoked paprika as an extra seasoning.
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Frequently Asked Questions
- → What type of rice goes well here?
Jasmine rice or coconut lime rice work great. Their mild flavors balance well with the rich peanut sauce.
- → Can I swap out chile paste?
Yep! Sambal oelek or sriracha are fantastic alternatives if you can’t find chile paste.
- → Any veggies I can toss in?
Sure thing! Try bell peppers, snap peas, or broccoli. Just stir-fry them after the chicken, then mix them right in.
- → How do I turn up the spice?
Crank up the heat with extra sriracha, chile paste, or even chopped Thai chiles.
- → What if I don’t have rice noodles?
No problem. Use soba, udon, or even spaghetti instead—it’ll work just as well.
- → Can this be pre-made?
Absolutely. Prepare the bowls ahead and keep them in airtight containers in the fridge for up to three days.