Chicken satay rice bowls

Ingredients

For 8 skewers / 2 rice bowls. Check off as you cook.

• 500g / about 1⅛ lb boneless, skinless chicken thighs, cut into 1 inch pieces
• 50ml coconut milk for the marinade
• 1 tsp Thai red curry paste for the marinade
• 1 tbsp curry powder
• 1 tsp honey
• 1 tsp salt
• 40g powdered peanut butter, such as PB2
• 50–100ml hot water for the sauce
• 1 tbsp coconut milk for the sauce
• 1 tsp Thai red curry paste for the sauce
• 1 tsp dark soy sauce
• 1 lime, for sauce and serving
• 1 tsp, optional crushed roasted peanuts
• 300g cooked rice, about 150g per bowl
• Optional cilantro for serving
• Optional fresh chili for serving

How I’d make it

1. Whisk together 50ml coconut milk, 1 tsp red curry paste, curry powder, honey, and salt. Add the chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
2. Whisk the powdered peanut butter with 50ml hot water until smooth. Stir in 1 tbsp coconut milk, 1 tsp red curry paste, dark soy sauce, and a squeeze of lime. Add more water as needed, up to about 100ml total, and adjust to taste.
3. Thread the chicken onto 8 skewers, around 60g per skewer. If using wooden skewers, prepare them according to their package directions. You can also cook the pieces without skewers.
4. Grill or pan-cook the chicken, turning to brown both sides, or bake on a lined baking sheet at 425°F. Cook until the thickest pieces reach 165°F internally; cooking time depends on the size of the pieces and the method. Do not rely on browning alone.
5. Let the chicken rest for 2 minutes. Serve 4 skewers per bowl with 150g cooked rice and half the peanut sauce. Finish with optional crushed peanuts, cilantro, chili, and lime.

Ingredients and serving arrangement adapted from Levi Dang’s Instagram caption. Cooking directions use an internal temperature endpoint instead of the reel’s short timing estimate.