Chicken Satay Rice Bowls with Creamy Curry Sauce
Chicken satay rice bowls with tender chicken, crisp veggies, and a creamy curry sauce. An easy, flavor-packed weeknight dinner.
Ingredients
For the Chicken
- 1 - 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup tablespoons cornstarch
- Salt and pepper
- 1 –2 tablespoons oil
For the Rice
- 1 cup jasmine or basmati rice
- 2 cups water
- Pinch of salt for the water
For the Veggies
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber I use mini cucumbers
- 4 scallons minced
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Pinch of salt
For the Creamy Curry Sauce
- 1 tbsp creamy peanut butter
- 1 tbsp mirin
- 2 tbsp mayo
- 1 tbsp yellow curry paste
- 2 tbsp warm water
For Serving
- Sliced scallions
- Cilantro
- Lime wedges
- Sesame Seeds
Instructions
Cook the Rice
- Cook jasmine rice according to package instructions. Fluff and set aside.
Marinate the Veggies
- In a bowl, mix the sugar and vinegar until the sugar has disolved. After, toss the carrots, cucumber and scallions. Let sit while you cook the chicken.
Cook the Chicken
- Pat the chicken dry, cut into cubes. Season with salt and pepper then toss with cornstarch.
- Heat oil in a large pan over medium-high heat. Cook chicken for 6–8 minutes, until golden and cooked through.
Make the Creamy Curry Sauce
- In a bowl, whisk together peanut butter, curry paste, mayo, mirin and warm water.
Assemble the Bowls
- Dump chicken into bowl of sauce toss until full combined. Divide rice into bowls. Top with coated chicken and marinated veggies. Finish with green part of the scallions, or cilantro, and a squeeze of lime and or sesame seeds.