Chicken Satay Spring Roll Bowls bring together everything I love about Southeast Asian flavors in one easy, customizable meal. I first fell in love with these bowls after a trip to a local Thai restaurant, where I couldn’t get enough of those curry-spiced chicken skewers with fresh, crunchy vegetables. When I got home, I knew I had to recreate that experience in my own kitchen.
What makes these bowls so special is how they balance bold, warming spices with cool, crisp vegetables. The curry-marinated chicken gets beautifully caramelized in a cast iron skillet, and then you build your bowl with whatever fresh ingredients you have on hand. It’s like having your own build-your-own-bowl station right at home. My family loves making these together, each person customizing their bowl exactly how they like it. Time to fire up that skillet.
What You’ll Discover About Chicken Satay Spring Roll Bowls
After making these bowls dozens of times, I’ve learned that they’re perfect for meal prep and busy weeknights. The chicken marinates quickly, and everything comes together in about 50 minutes from start to finish.
- Bold Southeast Asian flavors in every bite
- Perfect for meal prep throughout the week
- Customizable and versatile for different preferences
- Gluten-optional with simple substitutions
- Visually stunning presentation for entertaining
- Balanced nutrition with fresh ingredients
- Ready in just 50 minutes from start to finish
- High protein at 38 grams per serving
The Building Blocks
Chicken thighs stay much juicier than breast meat when grilled or pan-seared. I always choose boneless, skinless thighs for this recipe because they’re more forgiving and packed with flavor.
Curry powder brings that warm, complex spice blend that’s the heart of satay flavor. In my kitchen, I prefer yellow curry powder for its mild heat and golden color.
Coconut milk adds richness and helps tenderize the chicken while balancing the bold spices. Just a quarter cup makes a big difference in how moist and flavorful your chicken turns out.
Ginger paste provides that fresh, zingy bite that brightens up the whole dish. I’ve found that ginger paste is more convenient than fresh ginger and distributes more evenly through the marinade.
Soy sauce contributes salty umami depth that enhances all the other flavors. Low-sodium soy sauce gives you better control over the final seasoning.
Fresh garlic forms the aromatic base of the marinade. Finely minced fresh garlic works best here for the most vibrant flavor.
Betty’s Tested Technique
Step 1. In a large mixing bowl, I’ve learned that combining all your marinade ingredients first before adding the chicken ensures every piece gets evenly coated. Mix together the 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.
Step 2. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. Betty’s tip: If you have time, marinating overnight gives you even deeper flavor, but 30 minutes gets the job done on busy nights.
Step 3. Thread the marinated chicken pieces onto skewers, using about 5 to 6 pieces per skewer. If you’re using wooden skewers, soak them in water for 30 minutes beforehand so they don’t burn.
Step 4. Heat your cast iron skillet over medium-high heat and add a small amount of oil. Make sure the pan is hot before adding the chicken for the best sear.
Step 5. Cook the skewers in batches if necessary, placing them in the pan without crowding. I’ve found that giving each skewer enough space is crucial for getting that beautiful caramelization. Sear for about 5 to 6 minutes on one side, then flip and cook for another 6 minutes until golden brown.
Step 6. Reduce the heat to low and cook for an additional 1 to 2 minutes, or until the chicken reaches an internal temperature of 165°F on an instant-read thermometer.
Step 7. Remove from heat and let the chicken rest for a few minutes, then finish with chopped cilantro, a squeeze of lime juice, and a sprinkle of chopped peanuts. Serve over jasmine rice with your choice of fresh vegetables and herbs.
How to Store and Enjoy Later
I typically store the components of these bowls separately in airtight containers in the refrigerator for up to 3 days. Keeping everything separate helps maintain the best texture, especially for the fresh vegetables and herbs.
The cooked chicken reheats beautifully in a skillet over low heat or gently in the microwave with a damp paper towel over it to keep it moist. Store any sauces in small jars so they stay fresh and don’t make other components soggy.
For the fresh herbs, I’ve found that wrapping them in paper towels and storing them in containers keeps them crisp longer. When you’re ready to eat, just assemble your bowl fresh with the stored components.
I don’t recommend freezing these bowls because the fresh vegetables won’t maintain their texture after thawing. However, you can freeze the marinated raw chicken for up to 2 months, then thaw and cook it fresh when you’re ready.
Building the Perfect Plate
These flavorful chicken satay bowls are incredibly versatile when it comes to accompaniments. I love setting out all the fresh components and letting everyone build their own bowl.
- Jasmine Rice or rice noodles for a filling base
- Shredded Cabbage for crunch and freshness
- Sliced Cucumbers for cool, crisp texture
- Julienned Carrots for sweetness and color
- Fresh Herbs like mint, basil, and cilantro
- Peanut Dressing or tamari-lime vinaigrette
- Cucumber Salad or pickled vegetables
FAQs
You can, but thighs stay much juicier and more tender. If using breast, be careful not to overcook it or it will become dry.
Curry powder is really essential for that satay flavor. If you absolutely can’t find it, you could substitute a mix of cumin, coriander, and turmeric, but it won’t taste quite the same.
Absolutely. Just cook the chicken pieces directly in the skillet without threading them. You’ll need to use tongs or a spatula to turn them instead.
Chicken Satay Spring Roll Bowls
Ingredients
Equipment
Method
- In a large mixing bowl, combine the 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. Mix thoroughly to coat the chicken evenly.
- Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.
- Thread the marinated chicken pieces onto skewers, using about 5 to 6 pieces per skewer. If using wooden skewers, soak them in water for 30 minutes beforehand.
- Heat a cast-iron skillet over medium-high heat and add a small amount of oil.
- Cook the skewers in batches if necessary, placing them in the pan without crowding. Sear for about 5 to 6 minutes on one side, then flip and cook for another 6 minutes until golden brown.
- Reduce the heat to low and cook for an additional 1 to 2 minutes or until the chicken reaches 165°F internal temperature.
- Remove from heat and finish with chopped cilantro, a squeeze of lime juice, and a sprinkle of chopped peanuts.
- Serve as a main dish over rice with your choice of fresh vegetables and herbs.
