Chicken Satay – Spring Roll Bowls

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Chicken Satay – Spring Roll Bowls

Course Appetizer, Main Course


  • 2 pounds boneless skinless chicken thighs, cut into small pieces
  • 2 tablespoons olive oil
  • 2 teaspoons finely minced fresh garlic
  • 2 teaspoons ginger paste
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons yellow curry powder
  • 1 teaspoon turmeric
  • 2 teaspoons coriander
  • 2 teaspoons chili powder
  • 1/4 cup coconut milk
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon black pepper
  • 2 teaspoons brown sugar or honey
  • Red pepper flakes to taste (for spiciness)
  • Chopped cilantro lime juice, chopped peanuts (for garnish)


  • In a large bowl, combine the chicken thighs with olive oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, coconut milk, salt, black pepper, red pepper flakes, and brown sugar. Ensure the chicken is evenly coated in the marinade.
  • Once marinated, thread the chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Aim for about 5 to 6 pieces on each skewer.
  • Heat a cast-iron skillet over medium-high heat. Add a drizzle of oil to the pan. Place the chicken skewers in the skillet, making sure not to overcrowd them. Cook in batches if necessary. After about 5 to 6 minutes, flip the chicken pieces to brown the other side. Reduce the heat to low and cook for an additional 1 to 2 minutes until the chicken is cooked through.
  • Remove the chicken from the heat and garnish with cilantro, a squeeze of lime juice, and chopped peanuts.
  • Enjoy your Chicken Satay as an appetizer with peanut sauce or in a rice bowl packed with veggies!

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