Satay Chicken With Rice


Satay Chicken With Rice is the perfect take-out food. Quick, easy and tasty! A favourite with the whole family. If you make it yourself you can add some peanuts and green onions to the marinade for a more authentic taste

You could wait in line for hours (and sometimes even days) for this delicacy at many of the Satay Chicken stalls around town. But, hey! There’s a way to cook Satay Chicken with rice in a healthier and easier way.

Peanut butter chicken rice bowl

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:20 mins
  • Easy
  • Serves 2

Impress your nearest and dearest with this peanut butter chicken and sticky rice bowl. A quick and easy dinner for two, it could also work for Valentine’



  • 175g Thai sticky rice (or 350g pre-cooked)
  • 100ml rice vinegar
  • 1 tbsp caster sugar
  • ½ cucumber , peeled into ribbons
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 4 tbsp smooth peanut butter (we used a standard home brand supermarket jar)
  • 2 boneless and skinless chicken thighs
  • 1 small red chilli , finely sliced
  • 2 tbsp chopped peanuts


  • STEP 1Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.
  • STEP 2Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.
  • STEP 3Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.

Shred any leftover chicken from the satay chicken rice bowl. Heat some oil in a frying pan and add any leftover rice, sauce and extra soy, then stir-fry with a handful of frozen peas and the shredded chicken until hot.


You won’t believe how quickly this chicken satay rice bowl comes together, for something so tasty! A perfect punchy peanut sauce coats tender chicken breast pieces. Served over rice or rice noodles with crunchy peanuts, fresh cilantro and a few Thai chiles, this is a colorful and delicious 15-minute weeknight meal.

I’ve had “chicken satay rice bowl” on my weekly menu for weeks. I didn’t really know where I was going with the idea, it just sounded good to me.

But life got in the way, I never got around to developing a recipe, and every week it got pushed to the following week.

Boy do I regret that this was not in my life sooner! It turned out to be the easiest, fastest, and tastiest thing I’ve made in a while. 

AND at this point, it’s now aaaalmost as popular on the blog as this Thai red curry chicken and these zesty little sriracha turkey meatballs!


Chicken satay, if you’re not familiar, is an Indonesian dish of skewered grilled chicken served with a peanutty sauce. I’m not going to claim this version is in any way authentic – it being neither grilled nor skewered – but I WILL vouch for its deliciousness.


The star of this show is definitely the peanut sauce. I’ve had a lot of bland, disappointing peanut sauce in my life, but this stuff is fantastic. You’ll notice that it doesn’t actually contain that much peanut butter, which I think keeps it from being too gummy and one-note.

Believe me, the peanut flavor comes through. Along with all the other flavors it has going on, as well as a nice little kick from the chile paste!


Speaking of the chile paste, I like to use Sambal Oelek, an Indonesian fresh chile paste with amazing flavor in this peanut sauce.

Do feel free to add some veggies for additional nutrition! I like a few fresh cucumber slices, but snow or snap peas would be nice, as would broccoli or bell pepper.

For cooked veggies, I would give them a quick stir fry after the chicken, and add back to the sauce with the chicken, or serve on the side.

Here’s the step-by-step!


*Note: I like to start cooking the rice at the same time as I start the stir fry, as they take about the same amount of time to cook.

1. Cut about 1 ½ lbs of skinless, boneless chicken breast (about 3 large chicken breasts) into ½-inch pieces. Season with salt.

2. Heat 1 tablespoon of vegetable or peanut oil in a large skillet over medium high heat. Stir fry the chicken until lightly golden and just cooked through. Remove to a plate.

3. Return the pan to the heat and add the chile paste, tomato paste, and garlic. Cook for 30 seconds or so, until fragrant.

4. Add the chicken broth, brown sugar, peanut butter, and hoisin to the pan and cook, stirring constantly until smooth and bubbly. Reduce the heat to medium.

5. Add the chicken back to the pan and stir to re-warm and to coat with the sauce.

6. Serve over coconut lime rice, or plain rice, and garnish with chopped peanuts, cilantro and/or green onions, and Thai red chiles or sriracha, if desired.

Chicken satay over rice in a bowl garnished with peanuts, cilantro and Thai chiles

These chicken satay rice bowls are way better than your average takeout, and are definitely a new weeknight favorite in our house!

Chicken Satay Rice Bowls

These quick and easy chicken satay bowls feature a punchy, flavorful peanut sauce (no pale, bland, gloppy sauce here) and are perfect with jasmine rice or rice noodles!

Course: Main Dish

Cuisine: asian

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4 servings

Calories: 565kcal


  • ▢1 tablespoon vegetable or peanut oil
  • ▢1 ½ lbs boneless, skinless chicken breasts sliced into bite size pieces
  • ▢1 teaspoon salt
  • ▢3 cloves garlic minced
  • ▢1 teaspoon chile paste such as sambal oelek* (see recipe notes)
  • ▢1 tablespoon tomato paste
  • ▢½ cup chicken broth
  • ▢½ teaspoon brown sugar
  • ▢2 tablespoons peanut butter
  • ▢¼ cup hoisin sauce
  • ▢4 cups cooked jasmine rice or coconut lime rice, or rice noodles

Optional Garnishes

  • ▢chopped unsalted peanuts
  • ▢chopped cilantro (fresh coriander)
  • ▢cucumber thinly sliced
  • ▢thai chile (very spicy!) or sriracha


  • Heat 1 tablespoon of oil in a large non stick skillet over medium high heat. Season the chicken pieces with salt and add them to the pan. Cook the chicken until lightly browned and just cooked through. Transfer chicken to a plate.
  • Return the pan to the heat and add the minced garlic, chile paste, and tomato paste, and cook until fragrant, about 30 seconds.
  • Add the broth, brown sugar, peanut butter and hoisin sauce to the pan and cook, stirring constantly, until it comes to a boil. Reduce heat to medium and add the chicken back to the pan. Stir to coat and cook until the chicken is heated through.
  • Serve chicken over cooked rice or rice noodles in a bowl, and garnish with desired toppings.


*Sambal Oelek, an Indonesian chile paste, is pretty easy to find these days in most grocery stores these days, but sriracha may be substituted. 

* The rice can be cooked at the same time as the stir fry for maximum efficiency, as they take about the same time to cook.

*Vegetables can be added to this dish. Snow or snap peas would be nice, as would broccoli or bell pepper. Give them a quick stir fry after the chicken, and add back to the sauce with the chicken, or serve on the side.


Calories: 565kcal | Carbohydrates: 57g | Protein: 44g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 1170mg | Potassium: 838mg | Fiber: 2g | Sugar: 7g | Vitamin A: 110IU | Vitamin C: 3.6mg | Calcium: 37mg | Iron: 1.5mg

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