Chicken Satay Bowl

I know it’s been a nano second since I shared a bowl, but I’m back at it with this Chicken Satay Bowl. I figured the Beef Skewer Bowls from the other day were such a hit with the boys, that I put it on repeat with a few switch-outs, but pssst . . . it’s really more because these Asian bowls are so easy to make.

#LazyCook. I’m okay with that.

My little guys are our priority and lately they seem to be growing older at an accelerated pace. My oldest is starting to consider college, my middle one is registering for middle school and my youngest is a year away from kindergarten.

All this growing up is making me old and slow. Literally, or at least according to my boys I’m slow on the uptake, getting slower with each race and slowest on Mario Cart.

Kids are brutal.  But one thing I’m not slowing down on is making sure that time is plentiful, so fast and easy meals like this are a must.

Recipe note: I adapted the Chicken Satay Recipe from Serious Eats and omitted these ingredients from the recipe: tumeric, coriander, and Sriracha. Then I riffed the chicken satay into a bowl to fill out what otherwise would be a plate of just chicken satay. Of course feel free to swap out or make any additions to the bowl to your liking. If you do, let the rest of us know what you did so we have options when this recipe goes on repeat.

Yield: Serves 4

Chicken Satay Bowl

Chicken Satay Bowl


  • 1 stalk lemongrass, roughly chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • 2 light brown sugar
  • 1 tablespoon freshly squeezed lime juice from 1 lime
  • 1 tablespoon soy sauce
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1 pound skinless, boneless chicken breasts, sliced into 1/2-inch strips lengthwise
  • Bamboo skewers, soaked in water for 30 minutes prior to use
  • 2 cups cooked rice
  • 2 cups thinly sliced baby carrots
  • 2 cups micro kale greens
  • serrano peppers


  1. (Chicken Satay recipe adapted from Serious Eats)
  2. In a bowl, vigorously whisk together lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, and garlic until smooth and well combined. Alternately, blend everything in a blender on high for 30 seconds.
  3. Pour marinade in a resealable plastic bag and add the chicken. Transfer bag to refrigerator and marinate for 1 to 2 hours, turing bag occasionally to marinate evenly.
  4. Remove chicken from the marinade and thread onto wooden skewers.
  5. Turn grill on to high, close the lid and let heat for 10 minutes. Open lid and turn heat down to medium high.
  6. Grill the chicken until browned on both sides and cooked through, about 3 minutes per side. Remove from heat and assemble bowl.
  7. To assemble bowl: Evenly divide rice, carrots, kale microgreens and chicken satay onto each bowl. *Optional: Sprinkle Furikake onto rice and serve with peanut sauce. Peanut sauce recipe here:


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