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Thai Peanut Chicken Satay Bowls

Name: Thai Peanut Chicken Satay Bowls
Prep time: 10 min
Total time: 28 min
Cuisine: Thai
Ingredients: boneless chicken — 680 g; salt — 5 g; soybean soy sauce — 44 g; light-brown sugar — 25 g; curry powder — 30 g; garlic — 12 g; fish sauce — 15 g; vegetable oil — 41 g; chunky peanut butter — 109 g; lime juice — 30 g; sriracha — 5 g; cold water — 79 g; steamed jasmine rice — 355 g; english cucumber — 200 g; scallions — 300 g; cilantro leaves — 15 g

Thai Peanut Chicken Satay Bowls reads umami 8.3, salinity 6.4 and funk & ferment 5.5 on Palate's 0–10 flavor X-ray — a Thai main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.9 / 10
Sweet & Fruity — 3.4 / 10
Sour & Bright — 6.5 / 10
Bitter & Earthy — 1.6 / 10
Rich & Fat — 5.7 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 8.3 · Salinity 6.4 · Funk & Ferment 5.5 · Sourness 5.0 · Citrus 4.8 · Richness 4.5 · Marine & Briny 4.2 · Nutty 4.1 · Allium 3.3 · Herbaceous 3.2 · Sweetness 3.1 · Heat 2.5 · Warm Spice 2.1 · Bitterness 1.4 · Earthy 1.2 · Fruity 1.0 · Floral 1.0 · Smoke 0.6

What's in it (16)

boneless chicken — 680 g
salt — 5 g
soybean soy sauce — 44 g
light-brown sugar — 25 g
curry powder — 30 g
garlic — 12 g
fish sauce — 15 g
vegetable oil — 41 g
chunky peanut butter — 109 g
lime juice — 30 g
sriracha — 5 g
cold water — 79 g
steamed jasmine rice — 355 g
english cucumber — 200 g
scallions — 300 g
cilantro leaves — 15 g

Time & effort: about 28 min (10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 146.5 kcal, 13.5 g protein, 6.4 g fat, 10.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

In a medium bowl, toss the chicken pieces with the salt, 2 tablespoons of the soy sauce, 1 tablespoon of the brown sugar, the curry powder, half the minced garlic, and the fish sauce until evenly coated. Cover and marinate at room temperature for at least 15 minutes, or refrigerate up to 4 hours for deeper flavor.
While the chicken marinates, whisk together the peanut butter, the remaining 1 tablespoon soy sauce, the remaining 1 tablespoon brown sugar, the remaining garlic, the lime juice, and the sriracha in a small bowl. Whisk in the warm water a tablespoon at a time until the sauce is smooth and thick enough to coat the back of a spoon; set aside.
Position an oven rack 6 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil, toss the marinated chicken with the vegetable oil, and spread the pieces in a single layer with space between them so they char instead of steam.
Broil the chicken until deeply charred in spots on the first side, 4-5 minutes.
Flip each piece and broil until charred on the second side and an instant-read thermometer inserted into the thickest piece reads 165°F, 4-5 minutes more.
Remove the chicken from the oven and let it rest 3 minutes so the juices settle.
Divide the warm jasmine rice among bowls.
Top the rice with the broiled chicken, sliced cucumber, scallions, and cilantro.
Drizzle generously with the peanut sauce and serve the rest alongside for dipping.

Dishes with a similar flavor shape

Grilled Thai Coconut Chicken Skewers with Peanut Sauce — Thai
Vietnamese Lemongrass Beef Stir-Fry — Vietnamese
Thai Peanut Pork Lettuce Wraps — Thai
Dale Taldes Slippery Lemongrass Pork Noodles — Thai
Chicken Pad Thai — Thai

Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.