Chicken Satay Spring Bowls (Printable Version)
Grilled curry chicken combined with fresh veggies in a flavorful, easy-to-make bowl.
# Everything You’ll Need:
→ Protein
01 -
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 -
2 tablespoons olive oil
03 -
2 teaspoons finely minced fresh garlic
04 -
2 teaspoons ginger paste
05 -
2 tablespoons low-sodium soy sauce
06 -
2 teaspoons yellow curry powder
07 -
1 teaspoon ground turmeric
08 -
2 teaspoons ground coriander
09 -
2 teaspoons chili powder
10 -
1/4 cup coconut milk
11 -
1 1/2 teaspoons salt, or to taste
12 -
1/2 teaspoon ground black pepper
13 -
2 teaspoons brown sugar or honey
14 -
Red pepper flakes, to taste
→ Garnish
15 -
Chopped fresh cilantro
16 -
Lime juice
17 -
Chopped peanuts
# Steps to Cook:
01 -
In a large bowl, mix chicken with olive oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, coconut milk, salt, black pepper, red pepper flakes, and brown sugar or honey until evenly coated.
02 -
Cover and refrigerate the mixture for at least 30 minutes to allow flavors to develop.
03 -
Thread 5 to 6 marinated chicken pieces onto each skewer. Soak wooden skewers in water for 30 minutes prior to use to prevent burning.
04 -
Heat a cast-iron skillet over medium-high heat and add a small amount of oil. Cook chicken skewers without crowding the pan for 5 to 6 minutes on one side until golden.
05 -
Flip skewers and cook for an additional 6 minutes. Reduce heat to low and cook for 1 to 2 more minutes until chicken is fully cooked.
06 -
Remove chicken from heat. Garnish with chopped cilantro, a squeeze of lime juice, and chopped peanuts. Serve over rice with fresh vegetables of choice.
# Extra Suggestions:
01 -
For best results, soak wooden skewers in water to prevent burning during cooking.