This chicken satay bowl is the perfect weeknight meal: it’s quick, easy, and delicious. In Southeast Asian cuisine satay generally refers to any meat grilled on a skewer and served with a spicy, peanut-based sauce. We use Suvie’s powerful broiler to mimic the char from a grill without having to fire up the barbeque. We coat the chicken in a rich and creamy peanut sauce and serve it on top of fluffy white rice. Alongside, a simple cucumber salad provides a crisp, fresh contrast to the rich chicken. 

Note: To speed up the recipe you can substitute 1 cup of your favorite store-bought peanut sauce instead of making it from scratch. 

Chicken Satay Bowls

  • Servings: 4
  • Difficulty: 2 hours and 40 minutes
  • Print

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • 1 tbsp sesame oil, plus 1 tsp
  • ½ cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup or honey
  • 1 tsp sriracha or sambal olek
  • 3 tbsp fresh lime juice or rice wine vinegar
  • 2 tbsp warm water
  • 1 cup white rice
  • 4 small cucumbers
  • 1 tbsp toasted sesame seeds (optional)

Directions

Vacuum seal chicken with 1 tbsp sesame oil and salt and pepper. Place chicken in a Suvie pan, cover with water and insert into the top-right zone of your Suvie. Place rice in a starch pan and insert into your Suvie.

Input settings and cook. 

My Cook > Multi-Zone Settings

Protein: 160 for 1 hour

Vegetable: 0 minutes

Starch: 15 minutes

While the chicken cooks, cut the cucumber into 1-inch pieces. Set aside in the fridge until ready to plate. 

Whisk peanut butter, soy sauce, maple syrup, sriracha, lime juice, and warm water together in a medium bowl.

Season peanut sauce with salt and pepper to taste; set aside. 

After the chicken has finished cooking, remove from bags, pat dry, and cut into 1-inch pieces. Remove rice from Suvie and fluff with a fork. Place chicken in a clean, dry Suvie pan and drizzle with ¼ cup of peanut sauce.

Broil for 10 minutes, stirring halfway through cooking until fragrant. 

Drizzle remaining 1 tsp sesame oil over the peeled cucumbers and season to taste with salt and pepper. Divide rice between shallow bowls, top with chicken and cucumber salad. Drizzle peanut sauce over each serving and garnish with sesame seeds, if using.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 484, Total Fat 28g, Total Carbohydrates 50g, Total Sodium 922mg, Total Protein 31g

CategoriesChicken Dinner
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