Chicken Satay Bowls

Name: Chicken Satay Bowls with Peanut Sauce
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 lb boneless, skinless chicken thighs; 1 tbsp sesame oil, plus 1 tsp; ½ cup creamy peanut butter; 3 tbsp soy sauce; 1 tbsp maple syrup or honey; 1 tsp sriracha or sambal olek; 3 tbsp fresh lime juice or rice wine vinegar; 2 tbsp warm water; 1 cup jasmine rice; 4 small cucumbers; 1 tbsp toasted sesame seeds (optional); Salt and pepper to taste

Chicken Satay Bowls combine sous vide-cooked chicken thighs finished under the broiler with a homemade spicy peanut sauce, served over jasmine rice and topped with a cool cucumber salad for a balanced, restaurant-quality weeknight meal.

🌍Southeast Asian 🏷️Chicken 🏷️Satay 🏷️Peanut sauce 🏷️Sous vide 🏷️10 min prep

Total

1h 25m

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless, skinless chicken thighs
1 tbsp sesame oil, plus 1 tsp
½ cup creamy peanut butter
3 tbsp soy sauce
1 tbsp maple syrup or honey
1 tsp sriracha or sambal olek
3 tbsp fresh lime juice or rice wine vinegar
2 tbsp warm water
1 cup jasmine rice
4 small cucumbers
1 tbsp toasted sesame seeds (optional)optional
Salt and pepper to taste

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Instructions

1
Season 1 lb chicken thighs with salt and pepper, and then vacuum seal with 1 tbsp sesame oil. Place chicken in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Set to Sous Vide at 175°F for 1 hour.
2
Place jasmine rice in a Suvie rice pot and insert into your Suvie Starch Cooker. Set to Rice, Long Grain, 1 Cup setting.
3
While the chicken cooks, cut the cucumber into 1-inch pieces. Set aside in the fridge until ready to plate.
4
Whisk 1/2 cup peanut butter, 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sriracha, 3 tbsp lime juice, and 2 tbsp warm water together in a medium bowl. Season peanut sauce with salt and pepper to taste; set aside.
5
After the chicken has finished cooking, remove from bags, pat dry, and cut into 1-inch pieces. Remove rice from Suvie Starch Cooker and fluff with a fork. Place chicken in a clean, dry Suvie pan and drizzle with ¼ cup of peanut sauce.
6
Insert pan into top of Suvie and broil for 15 minutes, stirring halfway through until fragrant.
7
Drizzle remaining 1 tsp sesame oil over the peeled cucumbers and season to taste with salt and pepper. Divide rice between shallow bowls, top with chicken and cucumber salad. Drizzle peanut sauce over each serving and garnish with sesame seeds, if using.

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Tips & Notes

Pro tips

Cook chicken to 165°F internal temperature; sous vide at 165°F for 1–2 hours ensures moist, tender thighs.
Broil chicken 4–6 inches from heat for 2–3 minutes after coating with peanut sauce to caramelize edges without drying out.
Whisk peanut sauce until smooth; if too thick, thin with warm water 1 tbsp at a time.
Dress cucumber salad just before serving to keep it crisp; overseasoning with salt will weep moisture from cucumbers.

Substitutions

Creamy peanut butter → almond butter (slightly different flavor, similar body)
Sriracha → sambal olek or chili garlic sauce (same heat profile)
Lime juice → rice wine vinegar (acidity matches; use 2.5 tbsp vinegar + 0.5 tbsp lime if available)
Jasmine rice → basmati or white sushi rice (texture differs slightly but complements the bowl)

Storage & make-ahead

Store cooked chicken and peanut sauce separately in airtight containers up to 3 days; reheat chicken gently in a 350°F oven for 8–10 minutes and refresh sauce with a splash of warm water.

Equipment

Sous vide immersion circulator (optional; see FAQ for poaching alternative) · Broiler or broiler pan

Common Questions

Can I make this without a sous vide machine?

Yes—poach the chicken thighs gently in simmering water for 15–18 minutes until cooked through, then broil with peanut sauce as directed.

How spicy is the peanut sauce?

Mild to medium with 1 tsp sriracha; adjust to taste by adding more sriracha or reducing it for milder heat.

Can I prep components ahead?

Yes—cook and sauce the chicken up to 2 days ahead and refrigerate; make the peanut sauce separately; assemble with fresh rice and cucumber salad before serving.