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Chicken Satay Fried Rice

Chicken Satay Fried Rice
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One of the great things about this easy chicken fried rice recipe is that it uses the flavor of satay chicken to make a dish that's one of the best healthy chicken recipes to serve for dinner. This Chicken Satay Fried Rice recipe from Anne Colagioia gets its flavor from the peanut sauce. It's safe to say that you haven't had a fried rice recipe that tasted this good and was this good for you!


If you’re following a gluten free diet be sure to use gluten free soy sauce in the recipe.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this fried rice recipe, watch this cooking video:

Preparation Time10 min

Cooking Time12 min


  • 8 ounces chicken, diced into small pieces
  • 1/2 teaspoon ginger, fresh minced
  • 1/2 teaspoon garlic, minced
  • 1 tablespoon soy sauce
  • Red pepper flakes, to taste
  • 2 cups cooked brown rice (or white rice)
  • 1 medium carrot, diced
  • 1 medium onion, diced
  • 2 green onions, cut into 1-inch pieces
  • 1/4 cup frozen peas
  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 tablespoons peanut butter (creamy or chunky)
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon garlic, grated
  • 3 tablespoons warm water, for thinning the sauce
  • Red pepper flakes to taste
  • Chopped peanuts and green onions, to garnish the plate


  1. Stir together the 1/2 teaspoon fresh minced ginger, 1/2 teaspoon minced garlic, 1 tablespoon of soy sauce and a sprinkle of red pepper with the diced chicken and set it aside.
  2. To make the peanut sauce stir together the peanut butter, 3 tablespoons soy sauce, honey, grated ginger, garlic and red pepper flakes until the mixture is well combined. Thin the sauce with 2 to 4 tablespoons of warm water until you have the desired consistency then set aside.
  3. To make the fried rice, add a tablespoon of oil to a large nonstick skillet over a medium high heat. Add the marinated chicken and sauté for 2-3 minutes. Move the chicken around in the pan until most of the chicken is no longer pink.
  4. Add the diced vegetables and sauté for two minutes or until the veggies are tender but crisp.
  5. Add the rice, and remaining tbsp of oil to the pan with about 1/3 of the peanut sauce we made earlier. Sauté for another 2 minutes stirring continuously to make sure all of the ingredients and sauce are well distributed. And then it is ready to serve.
  6. Garnish with additional peanut sauce, chopped green onions and peanuts.

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