Rice Bowls with Peanut Sauce and Chicken Satay
This rice blow recipe features my all-time favorite Perfect Peanut Sauce recipe. I have tried several others in the past, but they either tasted too acidic or called for ingredients that required a separate trip to the grocery store as looking for obscure ingredients, with help from a well-meaning but confused clerk, is one of my least favorite activities.
This sauce is creamy, peanuty perfection, and uses ingredients I almost always have on hand. I could eat it by the spoonful, which is why I usually double the recipe.
The original recipe comes from lettuce wraps in Cooking Light’s magazine years ago. That’s a delicious direction to go, but I love this sauce drizzled over a bowl of rice filled with grilled vegetables and chicken satay (fancy word for skewered and grilled meat, served with sauce). You could come up with 101 different combinations, based on your diet and preferences.
Perfect Peanut Sauce
Adapted from a Cooking Light recipe
Ingredients
1/3 c. peanut butter
1/4 c. honey
3 T. hoisin sauce (also available in gluten-free)
2-3 T. water
2 t. fresh lime juice
1/8-1/4 t. crushed red pepper
- In a small bowl, whisk together all ingredients.
- Serve drizzled over grilled vegetables, rice bowls, chicken satay, or lettuce wraps. Store leftovers in the refrigerator.
I have drizzled Peanut Sauce over pretty much everything. It is delicious on grilled vegetables, like green beans or bell peppers. Try it in place of traditional pizza sauce for a tasty Thai Chicken Pizza. Lettuce wraps, rice bowls, summer rolls. It’s all fair game. Ice cream topping? Don’t tempt me.
RELATED: P.F. Chang’s Copycat Lettuce Wraps recipe
Rice Bowls with Peanut Sauce
Adapted from A Cooking Light recipe
Ingredients
1 lb. boneless, skinless chicken breasts or chicken tenderloins
2-3 c. mixed vegetables (carrots, peppers, green beans, etc.)
2 T. oil, divided
Peanut Sauce (see recipe above)
3 c. cooked rice
Cilantro, chopped peanuts, beans sprouts, and/or cabbage (optional garnish)
- Cut the chicken breasts into long 1/2″ slices (or use chicken tenderloins for a quick shortcut). If desired, thread the chicken onto bamboo skewers for chicken satay.
- In a large wok or skillet, heat the oil over medium-high heat. Add the chopped vegetables and sauté, tossing frequently, until quickly cooked, 3-4 minutes. Remove to a clean plate.
- Add another tablespoon of oil to the skillet and bring back to heat. Add the chopped chicken or chicken skewers, turning until cooked through, about 3-5 minutes on each side.
- To assemble the rice bowls, scoop the rice into individual bowls. Top with the grilled vegetables and chicken. Drizzle with Peanut Sauce and your choice of garnishes.
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If you love the blue bowls I use in these pictures, check out these small porcelain bowls from Sweese. They get AMAZING reviews!
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Keri says
Has anyone tried to make the peanut sauce in large batches and canning it? thought about trying this and putting it in small jelly jars? anyone have any input?
Alayna @AlaynasCreationsa says
Oh that looks fantastic! I love how versatile it is and putting the chicken on skewers adds a whole other dimension. Can’t wait to try this and some of the other variations!
Sara says
Has anyone made this with soy nut butter or wow butter? I have a peanut allergy, but this sounds so tasty!
Melody says
I bet it would be great! Really any nut butter would work, just a slightly different flavor profile.
Vicke says
This recipe is awesome. Easy and tasty. Thank you!!!
Susan says
Looks delicious! But can I say, I love your blue square bowl and dish?! Gonna be on the lookout to find some for me.
Karly says
This looks so fantastic!
Cindy Harris says
Peanut sauce is wonderful! This looks like a great recipe, can’t wait to try it. Glad i found your blog.
April @ The 21st Century Housewife says
This sounds like a delicious peanut sauce with just the right balance of flavours. Your rice bowls look delicious!
Cara says
Thanks for the great rice bowl recipes! Made this tonight…the sauce was deliciously peanutty but really a little too sweet for our families taste. I’d suggest halving the honey and then adding more in gradually if it’s not sweet enough.