20-Minute Saucy Chicken Satay Power Bowls
These Saucy Chicken Satay Power Bowls take all the flavors you love about chicken satay and turn them into a fast, no-fuss dinner. Juicy chicken thighs get tossed in a creamy peanut-coconut curry sauce, then served over rice with a crisp cucumber salad on top.
Servings 4 Servings
Calories 683kcal
Ingredients
- 1 Can Lite Coconut Milk 15 ounces
- ¼ Cup Dark Soy Sauce or low sodium soy sauce
- 2 Tablespoons Red Curry Paste
- ½ Cup Creamy Peanut Butter
- 2 Pounds Boneless Skinless Chicken Thighs
- 2 Cups Cooked Jasmine Rice
For the Cucumber Salad:
- 3 Persian Cucumbers thinly sliced
- ¼ Cup Red Onion thinly sliced
- 2 Tablespoons Rice Vinegar
- 1 Teaspoon Toasted Sesame Oil
Optional Garnishes:
- Chopped Parsley
- Sesame Seeds
Instructions
- To make these bowls, start by making the sauce. In a bowl, whisk together the coconut milk, soy sauce, red curry paste, and peanut butter until smooth and fully combined.
- Pat the chicken thighs dry and add them to a large bowl. Pour half of the sauce over the chicken and toss to coat well. Set the remaining sauce aside for serving.
- Heat a large non-stick skillet over medium-high heat. Once hot, add the chicken and let it cook undisturbed for 3-4 minutes so it gets a nice sear. Flip and cook for another 4 minutes, then continue flipping every couple of minutes until the chicken reaches 165°F and is cooked through. Remove from the heat and set aside.
- While the chicken cooks, make the cucumber salad. Toss the sliced cucumbers and red onion with the rice vinegar and toasted sesame oil in a bowl.
- To serve, divide the rice between bowls, top with the cooked chicken, and add the cucumber salad. Drizzle the reserved sauce over top and finish with parsley and sesame seeds, if using.
Video
Nutrition
Calories: 683kcal | Carbohydrates: 37g | Protein: 55g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1232mg | Potassium: 872mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg
