Description
A flavorful and easy-to-make Chicken Rice Bowl featuring tender curry-spiced chicken thighs simmered in a creamy peanut satay sauce. Served over jasmine rice with fresh vegetables and crunchy peanuts, this dish combines savory, spicy, and tangy flavors for a delicious and satisfying meal.
Ingredients
Chicken
- 6-10 boneless skinless chicken thighs
- 1 tbs curry powder (preferably West Indy curry powder)
- 1 tbs olive oil
- 1 tsp salt
Peanut Satay Sauce
- 4 cloves garlic, minced
- 1 tbs ginger, minced
- 1/2 cup light coconut milk
- 2 tbs crunchy peanut butter
- 1 tsp low sodium soy sauce
- 1/2 tbs sriracha
- 1 tbs rice wine vinegar
- 1 chilli, sliced
Serve With
- 2 cups jasmine rice, cooked
- 1/2 cup pickled red onions
- 1/2 cup cucumbers, sliced
- 1/4 cup peanuts
- 1/2 cup shredded red cabbage
Instructions
- Prepare the chicken: In a bowl, mix together the chicken thighs, curry powder, olive oil, and salt until well coated. This seasoning blend will infuse the chicken with rich curry flavor.
- Cook the chicken: Heat a large pan over medium-high heat and place the seasoned chicken thighs into the pan. Cook for 5-7 minutes on one side until browned, then flip to the other side.
- Make the peanut satay sauce: While the chicken is cooking, combine the minced garlic, ginger, coconut milk, crunchy peanut butter, soy sauce, rice wine vinegar, and sliced chilli in a bowl. Stir until smooth and well blended.
- Simmer chicken with sauce: Pour the prepared peanut satay sauce into the pan over the chicken thighs. Reduce heat to medium-low and simmer the chicken in the sauce for 7-10 minutes, allowing the flavors to meld and the chicken to cook through.
- Assemble the bowls: Once the chicken is done, build your rice bowls by layering cooked jasmine rice, chicken with peanut satay sauce, shredded red cabbage, pickled red onions, sliced cucumbers, and toasted peanuts. Serve immediately and enjoy your vibrant and satisfying meal.
Notes
- You can adjust the spiciness by varying the amount of sriracha and sliced chilli.
- Leftover rice can be refrigerated and reheated for convenience.
- For a gluten-free option, ensure the soy sauce used is gluten-free tamari.
- This recipe works well with chicken breasts but thighs provide better flavor and juiciness.
- Pickled red onions can be store-bought or homemade in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Asian-inspired
