Peanut Chicken Rice Bowl
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Same ingredients. The steps and times below change to suit your kitchen.
Steps· Pan
- 1
Cook the rice. Fry bite-size chicken pieces in 1 teaspoon oil for 7-8 minutes until cooked through.
- 2
Mix the peanut butter with 1 tablespoon soy sauce, a squeeze of lemon, and 3 tablespoons hot water.
- 3
Pour the sauce over the chicken and warm through for 1 minute.
- 4
Serve over the rice with grated carrot.
Easy substitutions
No Chicken?
Try Tofu.
No Peanut butter?
Try Any nut or seed butter.
Storage & leftovers
Cool leftovers within 1 hour, refrigerate, and eat within 1 day. Reheat only once, until steaming hot all the way through.
Student tip
Add a pinch of chili flakes to the sauce if you like satay with some heat.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.