Coconut Rice Peanut Bowl (Printable Version)

Fluffy coconut rice paired with grilled chicken, fresh vegetables, and a creamy peanut sauce topping.

# 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
06 - 2 tablespoons soy sauce
07 - 1 tablespoon 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 and 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
22 - 1 teaspoon sesame oil
23 - 2 to 3 tablespoons warm water
24 - 0.5 teaspoon sriracha (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, reduce 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, garlic, ginger, salt, and pepper. Add chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to 1 hour for enhanced flavor.
03 - Preheat a grill or grill pan over medium-high heat. Cook chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes before slicing.
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 reaching desired consistency.
05 - Divide coconut rice among four bowls. Top each with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce and garnish with chopped peanuts and lime wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely fresher because you control every element.
  • The peanut sauce is so creamy and addictive that even people who claim they're not hungry will ask for seconds.
  • You can prep everything in advance and assemble in minutes, making it perfect for busy weeknights or meal prep Sunday.
  • It's naturally flexible—swap proteins, add or remove vegetables, adjust the sauce heat to your mood.
02 -
  • The peanut sauce must be whisked together cold before adding warm water—trying to melt peanut butter with hot water creates a grainy texture that's hard to fix.
  • Don't skip the five-minute rest for the chicken; it allows the juices to redistribute, and slicing into it too early results in dry pieces no matter how perfectly you cooked it.
  • The coconut rice can be made several hours ahead and reheated gently, which makes this bowl infinitely more weeknight-friendly than you might think.
03 -
  • Make a double batch of peanut sauce and store it in the fridge for a week—you'll find yourself drizzling it on salads, grain bowls, and even roasted vegetables because it's that versatile.
  • If you're cooking for guests, prepare everything in advance and set up an assembly station where people can customize their bowls, which turns dinner into something interactive rather than plated.
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