Spicy Thai peanut satay chicken bowls with mango

Prep time
Cook time


For the chicken
  • 1 Tbsp (15ml) garlic, finely grated
  • 1 Tbsp (15ml) ginger, finely grated
  • ½ tsp (3ml) chilli flakes
  • 1 tsp (5ml) turmeric powder
  • 1 tsp (5ml) mild curry powder
  • 2 Tbsp (30ml) soy sauce
  • 1 Tbsp (15ml) lime juice
  • 4 chicken breast fillets
  • 2 Tbsp (30ml) canola oil
For the Satay sauce
  • ¼ cup (60ml) creamy peanut butter
  • 1 Tbsp (15ml) soy sauce
  • 1 Tbsp (15ml) lime juice
  • Zest of 1 lime
  • 1 tsp (5ml) brown sugar or honey
  • 1 tsp (5ml) ginger, finely grated
  • 1 tsp (5ml) chilli sauce (Sriracha)


  • Place the garlic, ginger, chilli flakes, turmeric, curry powder, soy sauce and lime juice in a bowl and mix well.
  • Slice the chicken into even size chunks, approximately 1.5cm.
  • Add them to the marinade and toss well to coat. Marinate in the fridge for 2 hours, tossing halfway through.
  • Heat a griddle pan on a high heat. Add the canola oil.
  • Once hot, add the chicken and sauté until golden and cooked through. Remove from the heat. Set aside.
  • Prepare the Satay sauce – Whisk all the ingredients together in a bowl. Whisk in warm water, one tablespoon at a time, until thick but still runny.
  • Divide the vermicelli noodles between 4 bowls.
  • Top with the warm chicken and arrange the mango, cucumber ribbons, edamame beans and radishes along the side. Drizzle with the sauce from the chicken and noodles.
  • Top with the peanuts and sesame seeds.
  • Garnish with a lime wedge and fresh coriander. Serve.