Can I substitute chicken breasts for thighs?

Yes! Breasts work just fine—they just cook a little faster. Keep an eye on them so they don’t dry out.

How long should I marinate the chicken?

Thirty minutes will do the job, but up to 12 hours gives the best depth of flavor.

Can I make these bowls ahead of time?

Absolutely. The chicken stores well and keeps its flavor. Pack the veggies separately to keep them crisp.

What vegetables go best in these bowls?

Think spring roll fillings: lettuce, shredded cabbage, carrots, cucumbers, bell peppers, or even fresh herbs like mint and basil.

What should I serve with Chicken Satay – Spring Roll Bowls?

Rice is classic, but rice noodles, quinoa, or even cauliflower rice all work beautifully.

5 Amazing Chicken Satay Spring Roll Bowls to Love

Description

These Chicken Satay Spring Roll Bowls bring together juicy marinated chicken, fresh veggies, fluffy rice, and a creamy peanut-style finish for a vibrant, flavor-packed meal. It’s quick, colorful, and perfect for busy weeknights when you want something fresh and satisfying.

Ingredients

Scale

Chicken Marinade:

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
1/4 cup coconut milk
1 1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
2 teaspoons brown sugar or honey
Red pepper flakes, to taste

For Serving:

Cooked rice
Sliced cucumbers
Shredded carrots
Chopped cilantro
Chopped peanuts
Lime wedges

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Instructions

In a large bowl, combine chicken with olive oil, garlic, ginger, soy sauce, curry powder, turmeric, coriander, chili powder, coconut milk, salt, pepper, red pepper flakes, and brown sugar or honey. Mix well to coat.
Cover and marinate in the refrigerator for at least 30 minutes.
Thread chicken onto skewers (soak wooden skewers for 30 minutes before using).
Heat a cast-iron skillet over medium-high heat with a little oil.
Cook chicken skewers for 5–6 minutes per side until golden brown.
Reduce heat and cook for 1–2 more minutes, until chicken is cooked through.
Remove from heat and top with cilantro, lime juice, and chopped peanuts.
Assemble bowls with rice, vegetables, and chicken. Serve warm.

Notes

Chicken thighs work best for tenderness, but breasts can be substituted.
Make extra chicken—it reheats beautifully for meal prep.
Add extra red pepper flakes or sriracha for a spicier bowl.

Serve with rice noodles instead of rice for a spring-roll twist.

Prep Time: 15 minutes+30 minutes ( Marinate Time)
Cook Time: 15 minutes
Category: Main Dish
Method: Skillet
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 8 g
Sodium: 890 mg
Fat: 24 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 125 mg