Chicken Satay Rice Bowls

Chicken Satay Rice Bowls

with Marinated Veggies & Curry Peanut Sauce

Active:

25m

Total:

25m

A coating of cornstarch creates a delicate crust for tender chicken bites—perfect for soaking up a vibrant sauce made with spicy yellow curry paste, smooth peanut butter spread, and creamy mayo.

Details

A coating of cornstarch creates a delicate crust for tender chicken bites—perfect for soaking up a vibrant sauce made with spicy yellow curry paste, smooth peanut butter spread, and creamy mayo.

Nutrition per serving

Customer Favorite

Customize It

30g Of Protein

Ingredients

10 oz

Boneless Chicken Breast Pieces

½ cup

Long Grain White Rice

1 tbsp

Smooth Peanut Butter Spread

1 tbsp

Yellow Curry Paste

6 oz

Carrots

2 tbsp

Mayonnaise

2 each

Persian Cucumbers

1 tbsp

Mirin (salted cooking wine)

¼ cup

Cornstarch

3 tbsp

Roasted Peanuts

1 tbsp

Apple Cider Vinegar

3 tbsp

Sweet Chili Sauce

2 each

Scallions

Note: Measurements are for 2 serving recipes.

ingredients_image

Instructions

recipe-step-image-Cook the rice}

step 1

Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

recipe-step-image-Prepare the ingredients & make the sauce}

step 2

Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Roughly chop the peanuts. Peel the carrots and grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the grated carrots, sliced cucumbers, vinegar, sweet chili sauce, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate, large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.    
recipe-step-image-Coat & cook the chicken}

step 3

Coat & cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

recipe-step-image-Dress the chicken & serve your dish}

step 4

Dress the chicken & serve your dish

Discarding any oil from the pan, carefully transfer the cooked chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Instructions

recipe-step-image-Cook the rice}

step 1

Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

recipe-step-image-Prepare the ingredients & make the sauce}

step 2

Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Roughly chop the peanuts. Peel the carrots and grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the grated carrots, sliced cucumbers, vinegar, sweet chili sauce, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate, large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.    
recipe-step-image-Coat & cook the chicken}

step 3

Coat & cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

recipe-step-image-Dress the chicken & serve your dish}

step 4

Dress the chicken & serve your dish

Discarding any oil from the pan, carefully transfer the cooked chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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Chicken Satay Rice Bowls