Chicken Satay Spring Roll Bowls

Grilled curry-marinated chicken with fresh vegetables in a customizable bowl. Bold Southeast Asian flavors with 38g protein.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 420

Ingredients Equipment Method Notes

Ingredients

2 pounds boneless, skinless chicken thighs cut into bite-sized 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 ground turmeric
2 teaspoons ground coriander
2 teaspoons chili powder
0.25 cup coconut milk
1.5 teaspoons salt or to taste
0.5 teaspoon ground black pepper
2 teaspoons brown sugar or honey
red pepper flakes to taste
chopped fresh cilantro, lime juice, and chopped peanuts for garnish

Equipment

Cast iron skillet
Wooden or Metal Skewers
Large mixing bowl

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.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use chicken thighs for juicier results. Marinate for at least 30 minutes, ideally overnight. Don't overcrowd the skillet. Soak wooden skewers for 30 minutes. Let chicken rest after cooking. For vegan version, use tofu or tempeh. For seafood, shrimp works beautifully. Use thermometer for 165°F internal temp.