Chicken Satay Rice Bowls

4 servings


5 minutes

active time

15 minutes

total time


1 tablespoon vegetable or peanut oil

1 1/2 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

1/2 cup chicken broth

1/2 teaspoon brown sugar

2 tablespoons peanut butter

1/4 cup hoisin sauce

4 cups cooked jasmine rice (or coconut lime rice, or rice noodles)

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.


Serving Size



565 kcal

Total Fat

17 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat



110 mg


1170 mg

Total Carbohydrate

57 g

Dietary Fiber

2 g

Total Sugars

7 g


44 g

4 servings


5 minutes

active time

15 minutes

total time
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