Saucy Chicken Satay Power Bowls

Ingredients

• 15 oz Lite coconut milk (1 can)
• 0.25 cup Dark soy sauce (Or low-sodium soy sauce)
• 2 tbsp Red curry paste
• 0.5 cup Creamy peanut butter
• 2 lb Boneless, skinless chicken thighs
• 2 cup Cooked jasmine rice (The author mentions frozen rice as a time-saving shortcut)
• 3 Persian cucumbers (Thinly sliced)
• 0.25 cup Red onion (Thinly sliced)
• 2 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• Parsley (Optional garnish, chopped)
• Sesame seeds (Optional garnish)

Steps

1. 1

   In a bowl, whisk together the coconut milk, soy sauce, red curry paste, and peanut butter until smooth.

2. 2

   Pat the chicken dry and place it in a large bowl.

3. 3

   Add half of the sauce to the chicken and toss until it is well coated. Set the remaining sauce aside for serving; no marinating time is needed.

4. 4

   Heat a large non-stick skillet over medium-high heat. Wait until the pan is hot before adding the chicken.

5. 5

   Add the chicken to the hot skillet. Cook undisturbed for 3–4 minutes, then flip and cook the other side for about 4 minutes.

6. 6

   Flip the chicken a few more times as needed. Remove it from the heat once cooked through to an internal temperature of 165°F, then set it aside.

7. 7

   To make the cucumber salad, put the sliced cucumbers, sliced red onion, rice vinegar, and toasted sesame oil in a bowl and toss well.

8. 8

   Divide the cooked rice among four bowls. Add the cooked chicken and cucumber salad.

9. 9

   Drizzle the reserved sauce over the bowls. Add chopped parsley and sesame seeds if desired, then serve.

Notes

The post states that frozen rice is a time-saving shortcut and that the chicken does not need to sit in the marinade. It does not specify how much optional parsley or sesame seeds to use.

Nutrition per serving

• main
• dinner
• quick
• gluten-containing
• dairy-free
• skillet
• high-protein