Chicken Satay Rice Bowl

SARSAYA® Oyster Sauce


  • 2 cups (390g) Chicken breast fillet, cut into small cubes
  • 2 Tbsps. (3g) Garlic, minced
  • 1 tsp (3g) Ginger, grated
  • 1/4 cup (50g) Brown sugar
  • 2 Tbsps. (30ml) Soy sauce
  • 2 Tbsps. (15g) Coriander leaves, fresh, chopped finely
  • 1/4 tsp. (1.2g) Salt, coarse
  • 1/4 Tbsp. (0.6g) Ground black pepper
  • 1 Tbsp. (15ml) Cooking oil
  • 1/2 cup (50g) Onion, sliced
  • 2 Tbsps. (20g) Garlic, minced
  • 1 Tbsp. (15ml) Cooking oil
  • 1/2 cup (50g) Onion, sliced
  • 3/4 cup (100g) Carrots, julienne
  • 3/4 cups (80g) Red bell pepper, cut into strips
  • 4 cups (200g) Cabbage, cut into strips
  • 4 cups (350g) Mung bean sprouts (toge), washed
  • 1/4 tsp. (1.2g) Salt coarse
  • 1/4 tsp. (0.6g) Ground black pepper
  • 1 Tbsp. (15ml) Sesame oil
Satay Sauce
  • 1/2 cup (120g) Peanut butter
  • 5 Tbsps. (75ml) Coconut cream
  • 1 pack (30g) SARSAYA ® Oyster Sauce
  • 2 1/2 Tbsps. (30g) Brown sugar
  • 1/4 tsp. (0.6g) Dried chili flakes
  • 1/4 tsp. (1.2g) Salt, coarse
  • 1/4 tsp. (0.6g) Ground black pepper
  • 3/4 cup (180ml) Water
  • 3/4 cup (180g) Chicken marinade
  • 3/4 cup (80g) Pechay Tagalog, ends trimmed, boile
  • 8 cups (1280g) Cooked rice


  1. MARINATE. MARINATE. To prepare the chicken, combine chicken, garlic, ginger, sugar, soy sauce, coriander, salt, and pepper in a bowl. Mix well then marinate for 3-4 hours.
  2. SAUTÉ. In a pan, heat oil. Saute onion and garlic until aromatic. Sauté chicken until cooked. Set aside.
  3. SAUTÉ. To cook the vegetables, heat oil in a pan. Sauté onion, carrots, and bell pepper. Add cabbage, toge, salt, and pepper. Mix well then add sesame oil. Set aside.
  4. SIMMER. To prepare the satay sauce, combine peanut butter, coconut cream, SARSAYA ® Oyster Sauce, brown sugar, dried chili flakes, salt, pepper, water, and marinade in a saucepan. Mix well and let it simmer until sauce thickens. Set aside.
  5. ASSEMBLE & SERVE. Place 1 cup of rice in a bowl. Top with sautéed 1/2 cup vegetables, 1/4 cup chicken, and 1/4 cup satay sauce. Place boiled pechay on the side. Serve and enjoy!

Cooking Tips

For a satay sauce with more bite, you can pump up the spices by adding cumin, ground coriander seeds, and chopped bird’s eye chili (siling labuyo).

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 3 hours and 20 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1/4 cup chicken, 1/2 cup veggies, 1/4 cup sauce, 1 cup rice (350g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)
*with rice and fruit

Good to Know Nutrition Facts

Meal Serving Idea: 1/4 cup chicken, 1/2 cup veggies, 1/4 cup sauce, 1 cup rice, 1 cup mango shake

Try this Chicken Satay Rice Bowl for a complete meal of Go, Grow, and Glow foods!


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