Grilled Chicken Steak Bowl with Peanut Satay Sauce
Here’s a detailed recipe for a Grilled Chicken Steak Bowl with Peanut Satay Sauce — a vibrant, flavor-packed bowl inspired by Southeast Asian flavors, perfect for meal prep or a healthy dinner.
Total time
Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs or breasts (thighs preferred for juiciness)
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp olive oil
1 tsp garlic (minced)
1 tsp ginger (grated)
1/2 tsp chili flakes (optional)
Salt and pepper, to taste
For the Peanut Satay Sauce:
1/2 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp honey or maple syrup
1 tsp sesame oil
1 garlic clove (grated)
1/2 tsp grated ginger
1/4 cup warm water (adjust for consistency)
1–2 tsp sriracha (optional, for heat)
For the Bowl Base:
2 cups cooked jasmine rice, brown rice, or quinoa
1 cup shredded red cabbage
1 cup cucumber (sliced or julienned)
1 cup carrots (shredded or ribboned)
1/2 cup edamame (steamed)
Fresh cilantro, crushed peanuts, lime wedges (for garnish)
Instructions
1. Marinate the Chicken:
1. In a bowl, mix soy sauce, lime juice, olive oil, garlic, ginger, chili flakes, salt, and pepper.
2. Add chicken and marinate for at least 20 minutes (or up to 2 hours in the fridge).
2. Prepare the Satay Sauce:
1. In a small bowl, whisk together peanut , soy sauce, lime juice, honey, sesame oil, garlic, ginger, and sriracha
2. Slowly add warm water until you get a pourable consistency.
3. Grill the Chicken:
1. Heat a grill or grill pan over medium-high heat.
2. Grill chicken for 5–6 minutes per side, until cooked through and charred.
3. Rest for 5 minutes, then slice into strips.
4. Assemble the Bowl:
1. Add rice or quinoa to the base of each bowl.
2. Arrange cabbage, carrots, cucumber, and edamame around the edges.
3. Add grilled chicken slices in the center.
4. Drizzle generously with peanut satay sauce.
5. Garnish with chopped cilantro, peanuts, and lime wedges.
Tips & Variations
Low-carb: Use cauliflower rice or shredded lettuce.
Vegan version: Use tofu or tempeh instead of chicken, and maple syrup in the sauce.
Make ahead: Store bowls without sauce; drizzle just before serving.
Nutrition information
Calories: 480
Protein: 32g
Fat: 22g
Carbs: 38g
Fiber: 5g