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Satay Chicken Bowl

with Chicken Bone Broth
recipe-difficulty
Easy peasy
recipe-serves
2
ready-in
35 mins
Satay Chicken Bowl

This bowl is perfect for using any leftover chicken and veggies on your fridge using the most delicious dark roasted peanut sauce!

6 Ayurvedic tastes

Sweet: Brown Rice

Sour: Lime

Salty: Peanut Sauce

Pungent: brussel sprouts

Bitter: Cucumber, Raw carrot

Astringent: Chicken

Main Meals
Asian inspired
Pantry Items
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  • 2 tsp Chicken Bone Broth Homestyle Original
  • 7 oz shredded chicken
  • 1 carrot, spiralized
  • 1 cucumber
  • 1 lime
  • 2-3 Brussels sprouts
  • 1-2 tbsp pepitas
  • 1-2 tbsp sunflower seeds
  • 1/2 tsp Himalayan salt
  • 1/2 cup coconut chips
  • 1 cup basmati rice
  • 1 small yellow bell pepper
  • Micro herbs
  • Mint leaves
  • Charcoal bread
  • 1/4 cup dark roasted peanut butter
  • 2 tbsp fresh ginger, grated
  • 2 tbsp garlic, finely diced
  • 1 red chili, finely diced
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 1 13.5 oz can coconut cream
  • Lime juice
  1. Cook the basmati rice according to package instructions, set aside.
  2. For the Peanut Sauce: In a pan, fry the garlic, ginger, and chili in sesame oil until softened. Add peanut butter, chicken broth, tamari, and coconut cream. Simmer for 5 minutes, then stir in lime juice.
  3. In a pan, toast the nuts and seeds with a little salt until crunchy, set aside. Toast the coconut chips until lightly golden and crispy, set aside. Add some coconut oil to the pan and fry the Brussels sprouts cut side down until caramelized.
  4. Divide ingredients into bowls, top with peanut sauce, and a wedge of lime. Enjoy!