chicken satay bowls with spicy peanut sauce

Chicken

Chicken Satay Bowls with Spicy Peanut Sauce

These chicken satay bowls with spicy peanut sauce feature boneless chicken marinated in a soy, garlic, and coconut milk marinade, stir fried and served over rice with a lightly simmered peanut, ginger, and coconut milk sauce. A mixture of dry spices stands in for curry paste in this recipe.

Ingredients

  • 1/4 cup coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon cilantro leaves
  • 1 scant tablespoon low-sodium soy sauce
  • 2 teaspoons garlic paste
  • 1 1/2 teaspoons ground turmeric
  • 1/4 teaspoon kosher salt
  • 1 dash worcestershire sauce
  • 1 pound skinless, boneless chicken breast, butterflied and cut into strips or chunks
  • 7 ounces coconut milk
  • 1/2 cup creamy peanut butter
  • scant 1/4 cup water
  • 1 tablespoon white vinegar
  • 2 teaspoons ginger paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon oil
  • 2 cups cooked white rice, for serving
  • 1/4 cup chopped cilantro leaves, or to taste
  • 3 green onions, chopped, or to taste
  • 2 tablespoons crushed roasted peanuts, or to taste

Directions

  • For marinade, whisk coconut milk, brown sugar, cilantro, soy sauce, garlic paste, turmeric, salt, and Worcestershire sauce together in a bowl. Add chicken and toss well to coat. Cover and refrigerate for at least 2 hours and up to overnight.
  • For peanut sauce, add coconut milk, peanut butter, water, white vinegar, ginger paste, red pepper, garlic powder, chili powder, black pepper, cumin, turmeric, sugar, and salt to a saucepan. Bring to a simmer over low heat and stir until thickened, about 3 minutes. Remove from heat and set aside.
  • For chicken, heat a wok or large skillet over medium heat. Pour in a small amount of oil, then add chicken. Cook, stirring frequently, until chicken is no longer pink at the center and juices run clear, about 5 minutes. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).
  • Divide rice amongst serving bowls; add chicken. Top with cilantro, green onion, and crushed peanuts, and drizzle with peanut sauce or serve peanut sauce on the side.

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