Coconut Rice Peanut Bowl (Print Page)

Fluffy coconut rice paired with grilled chicken and fresh vegetables in a creamy peanut sauce

# What You Need:

→ Coconut Rice

01 - 1.5 cups jasmine rice
02 - 1 can (14 oz) full-fat coconut milk
03 - 1 cup water
04 - 0.5 teaspoon salt

→ Grilled Chicken

05 - 1 lb boneless, skinless chicken breast or thighs
06 - 2 tablespoons soy sauce
07 - 1 tablespoon fresh lime juice
08 - 1 tablespoon olive oil
09 - 1 teaspoon honey
10 - 1 clove garlic, minced
11 - 0.5 teaspoon ground ginger
12 - Salt and pepper to taste

→ Fresh Vegetables

13 - 1 cup shredded red cabbage
14 - 1 cup julienned carrots
15 - 1 cup thinly sliced cucumber
16 - 0.5 cup cooked shelled edamame
17 - 0.25 cup fresh cilantro, chopped

→ Peanut Sauce

18 - 0.33 cup creamy peanut butter
19 - 2 tablespoons soy sauce
20 - 1 tablespoon rice vinegar
21 - 1 tablespoon honey or maple syrup
22 - 1 teaspoon sesame oil
23 - 2 to 3 tablespoons warm water
24 - 0.5 teaspoon sriracha or chili sauce, optional

→ Garnish

25 - 2 tablespoons roasted peanuts, chopped
26 - Lime wedges

# Directions:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - In a shallow bowl, whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ground ginger, salt, and pepper. Add chicken and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 1 hour for enhanced flavor development.
03 - Preheat grill or grill pan over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice into strips.
04 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Whisk in warm water gradually until desired consistency is achieved.
05 - Divide coconut rice evenly among four bowls. Top each bowl with sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, edamame, and fresh cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and lime wedges.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, yet feels sophisticated enough to serve guests without stress.
  • The peanut sauce is genuinely addictive, the kind of thing you'll find yourself drizzling on everything.
  • Every component plays its part: the rice soaks up flavors, the vegetables stay crisp, and the chicken stays juicy if you time it right.
02 -
  • Don't skip the 5-minute rest after grilling the chicken, because that's when the proteins relax and reabsorb the juices instead of bleeding out all over your bowl.
  • Make the peanut sauce right before serving if possible, because it thickens slightly as it sits, and you might need to whisk in a bit more warm water to loosen it back up.
03 -
  • Prep all your vegetables in advance and store them in separate containers, then you can assemble bowls in minutes without last-minute chopping when people are hungry.
  • The peanut sauce actually tastes better the next day after the flavors have had time to meld, so making it ahead is both convenient and delicious.
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