Coconut Rice Peanut Bowl

One humid afternoon, my neighbor stopped by with a bag of fresh vegetables from her garden and asked if I could help her make something light but filling. We ended up creating this coconut rice peanut bowl on the spot, layering flavors as we went, and it became the kind of meal that tastes like both comfort and adventure at once. The combination of creamy coconut rice, tender chicken, and that silky peanut sauce hit differently than anything we'd made before. I've made it countless times since, tweaking it slightly each season depending on what's available.

I made this for my coworkers during a potluck in mid-July, and someone asked for the recipe before they'd even finished their bowl. That moment stuck with me because it wasn't fancy or restaurant-level, but it was genuinely delicious and somehow made everyone feel taken care of. Now whenever I'm cooking for people who seem tired or overwhelmed, this is what I reach for.

Ingredients

• Jasmine rice: Use full fat coconut milk here, not the lite version, because that's where the real creaminess comes from that makes each bite feel special.
• Coconut milk (full fat): This is the secret ingredient that transforms ordinary rice into something worth slowing down for.
• Water: The right ratio of liquid to rice prevents mushiness and keeps each grain separate and fluffy.
• Salt: A small amount goes directly into the rice, seasoning it evenly from the inside out.
• Boneless, skinless chicken breast or thighs: Thighs are actually more forgiving if you're nervous about dryness, but breasts work beautifully if you don't overcook them.
• Soy sauce: Tamari is your friend if gluten is a concern, and honestly, the flavor difference is minimal.
• Lime juice: Freshly squeezed makes a noticeable difference in the marinade brightness.
• Olive oil: Just enough to help the chicken stay moist during grilling.
• Honey: A touch of sweetness balances the soy and ginger perfectly.
• Garlic and ginger: Mince the garlic fine so it distributes evenly, and don't shy away from the ginger because it's what gives the chicken its distinctive warm edge.
• Red cabbage: The color stays vibrant and the texture stays satisfying even hours after assembly.
• Carrots: Julienne them thin so they soften slightly from the warm rice underneath without becoming mushy.
• Cucumber: Slice it just before serving to keep it crisp and cool against all the warmer components.
• Edamame: Pre-cooked frozen ones save time without sacrificing quality.
• Cilantro: This herb is what ties everything together, so don't skimp on it even if you think you might.
• Creamy peanut butter: Use the natural kind without added sugar if you can, or adjust the honey downward if your peanut butter is already sweetened.
• Rice vinegar: This keeps the sauce bright without being overpowering like stronger vinegars.
• Sesame oil: A little goes a long way, but it's absolutely essential for that authentic depth.
• Sriracha: Optional heat, but recommended if you like a subtle kick that builds gradually.
• Roasted peanuts: The garnish adds texture that keeps the whole bowl interesting from first bite to last.
• Lime wedges: Fresh lime brightens everything and lets people season to their own taste.

Instructions

Rinse and prepare the rice:

Hold the rice under cold running water and stir it gently with your fingers until the water runs completely clear, which usually takes a minute or two. This step removes excess starch and helps the grains stay separate and fluffy during cooking.

Combine and cook the coconut rice:

Pour the rinsed rice, coconut milk, water, and salt into your saucepan and bring everything to a boil over medium heat, then immediately drop the heat to low and cover tightly. Let it sit undisturbed for 15-18 minutes, then remove from heat and let stand, still covered, for exactly 5 minutes before fluffing with a fork to keep each grain distinct.

Create the chicken marinade:

In a shallow bowl, whisk together the soy sauce, lime juice, olive oil, honey, minced garlic, ginger, salt, and pepper until everything is evenly combined. Add your chicken and toss it around until every surface is coated, then let it sit for at least 15 minutes while you prep everything else, or up to an hour if you have the time.

Grill the chicken until golden:

Get your grill or grill pan quite hot over medium-high heat, then cook the chicken for about 5-7 minutes on each side until the internal temperature reaches 165°F and you hear that satisfying sizzle. Let it rest for 5 full minutes after cooking before slicing, which keeps all the juices inside instead of running onto your cutting board.

Whisk together the peanut sauce:

Combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if you're using it in a small bowl and whisk until smooth. Add your warm water a tablespoon at a time, whisking between additions, until you reach a sauce that's pourable but still creamy, not too thin.

Build your bowls with intention:

Start each bowl with a generous portion of the fluffy coconut rice as your base, then arrange the sliced chicken on top along with neat piles of red cabbage, carrots, cucumber, and edamame. Scatter cilantro over everything, drizzle liberally with your peanut sauce, and finish with a sprinkle of chopped roasted peanuts and a lime wedge on the side.

Save

I'll never forget my friend's 8-year-old asking for a second bowl without any prompting, and then asking what was in the sauce because she wanted to know why it tasted like "happy." That's the moment I realized this recipe had become something more than just dinner for me, it was a way of showing people I was thinking of them.

Why the Coconut Rice Makes All the Difference

There's something about cooking rice in coconut milk that transforms it from a simple side into the actual star of the dish. The coconut milk doesn't just add flavor, it changes the texture too, making each grain slightly creamy and tender. I learned this the hard way by making the rice with water and coconut milk added at the end, which never quite worked the same way. Since I started cooking the rice directly in the coconut milk from the beginning, every bowl feels complete and luxurious without needing anything else underneath.

Customizing Without Losing the Soul of the Dish

The beauty of this bowl is that it's flexible enough to bend with your ingredients and preferences without falling apart. I've made it with tofu for vegetarian friends, with brown rice when I wanted extra fiber, and once even with leftover rotisserie chicken when I was short on time. The peanut sauce ties everything together so well that you could swap in grilled vegetables, different greens, or even avocado slices and it would still taste intentional and delicious. One friend always adds mango because she says it brings a tropical lightness that makes the whole thing feel like a vacation, and honestly, she's not wrong.

The Secret to That Perfect Peanut Sauce Consistency

Getting the peanut sauce exactly right is easier than you'd think once you understand that it's all about the water-to-peanut-butter ratio. I used to make it too thick by being stingy with the water, then it would sit in the fridge and become nearly solid by the next day. Now I add my water slowly while whisking, which lets me control the consistency and catch it right at that perfect moment when it drizzles smoothly without being runny. The sauce should coat the back of a spoon but still flow when you tilt the bowl, and if it ever gets too thick, a tablespoon of warm water and a quick whisk brings it right back.

• Start with room temperature peanut butter because cold peanut butter is stubborn and clumpy when whisking.
• Use warm water rather than cold, as it incorporates more smoothly and helps achieve that silky consistency faster.
• If you accidentally make it too thin, whisk in a touch more peanut butter rather than waiting for it to thicken naturally.

Save

This bowl has become my go-to when I want to cook something that feels nourishing without being complicated. It's the kind of meal that reminds you why eating well doesn't have to be a chore.

Q&A About the Recipe

→ Can I make this bowl vegetarian?

Absolutely. Substitute grilled chicken with firm tofu, tempeh, or extra edamame. Marinate and cook the tofu the same way as the chicken for optimal flavor absorption.

→ How do I store leftovers?

Store components separately in airtight containers. The rice keeps for 3-4 days, chicken for 3-4 days, and vegetables for 2-3 days. Reheat rice and chicken gently, then assemble with fresh veggies and sauce.

→ Can I prepare the peanut sauce ahead?

Yes, the peanut sauce can be made up to 1 week in advance and stored in the refrigerator. It may thicken when cold—simply whisk in a little warm water to reach desired consistency.

→ What other proteins work well?

Grilled shrimp, sliced steak, or shredded rotisserie chicken are excellent alternatives. For plant-based options, try roasted chickpeas, marinated portobello mushrooms, or baked tempeh strips.

→ Is this dish gluten-free?

It can be. Replace soy sauce with tamari or coconut aminos throughout the rice, chicken marinade, and peanut sauce. All other ingredients are naturally gluten-free.

→ Can I use brown rice instead?

Certainly. Brown rice will need approximately 40-45 minutes to cook and may require slightly more liquid. Adjust the water to 1.25 cups and simmer accordingly.