Save to Pinterest My neighbor handed me a takeout container one evening, saying it was leftover from lunch and I absolutely had to try it. Inside was this impossibly aromatic bowl with coconut rice so fragrant it filled my entire kitchen, topped with tender chicken and drizzled in the creamiest peanut sauce I'd ever tasted. I stood there eating it cold straight from the container, and by the time I'd finished, I knew I had to figure out how to make this at home. Turns out, it's far easier than any restaurant would have you believe, and honestly tastes even better when you control how much sauce goes on each spoonful.
I made these bowls for my sister's book club, and three people asked for the recipe before they'd even finished eating. What struck me wasn't just that everyone loved it, but that they each loaded their bowls completely differently—one person heaped on extra cilantro, another drowned hers in peanut sauce, and a third added a splash of lime to every single bite. Watching people personalize something you've cooked for them is oddly satisfying, like you've given them permission to make it their own.
Ingredients
- Jasmine rice (1 1/2 cups): This variety has a delicate floral note that plays beautifully with coconut milk; rinse it thoroughly under cold water before cooking to remove excess starch and keep the grains separate.
- Full-fat coconut milk (14 oz can): Do not use lite or reduced-fat versions—the richness is what makes this rice special, and that creamy texture is half the appeal of the entire bowl.
- Chicken breasts or thighs (1 lb): Thighs stay juicier if you're nervous about overcooking, though breasts work perfectly fine if you slice them right after cooking and let them rest.
- Soy sauce (for marinade and sauce): This is your flavor anchor; the saltiness and umami depth make the chicken sing and tie the whole bowl together.
- Peanut butter (1/3 cup): Choose creamy and natural if you can—it whisks into a silkier sauce than the heavily processed varieties, and you'll taste the actual peanut flavor.
- Fresh vegetables (cabbage, carrots, cucumber, edamame): Buy them pre-prepped if you're short on time; the point is to enjoy eating, not stress over knife skills, and raw vegetables provide essential crunch.
- Sriracha (optional): A tiny amount adds complexity without making the sauce painfully spicy; leave it out entirely if heat isn't your thing.
Instructions
- Rinse and Cook the Rice:
- Run your jasmine rice under cold water while stirring it gently with your fingers until the water runs almost clear—this one step makes the difference between fluffy individual grains and a gluey mass. Add it to a saucepan with the coconut milk, water, and salt, bring it to a boil, then immediately drop the heat to low, cover it, and forget about it for 15 to 18 minutes until all the liquid vanishes.
- Build Your Marinade:
- Whisk together soy sauce, lime juice, olive oil, honey, minced garlic, and ginger in a shallow bowl—the honey dissolves into the marinade and helps everything coat the chicken beautifully. Toss your chicken in there and let it sit for at least 15 minutes, though an hour is ideal if you're thinking ahead.
- Grill Until Gorgeous:
- Heat your grill or grill pan until it's properly hot—you want to hear a satisfying sizzle when the chicken hits the surface. Cook each side for 5 to 7 minutes until the internal temperature hits 165°F, then let it rest for a few minutes before slicing so all those lovely juices stay inside the meat.
- Whisk the Peanut Sauce:
- Combine peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a bowl, then whisk in warm water one tablespoon at a time until you reach a pourable consistency that's not too thick. Taste it as you go—you might want to add a pinch of sriracha for a gentle kick, or leave it mellow and creamy.
- Assemble Your Bowl:
- Start with a generous base of coconut rice, arrange sliced chicken on top, then scatter your raw vegetables around in whatever pattern makes you happy. Drizzle the peanut sauce all over, finish with chopped peanuts and cilantro, and squeeze a lime wedge over the whole thing right before you eat.
Save to Pinterest My mom took one bite and said, "This is what I want to eat when I'm feeling run down," and she meant it as the highest compliment—there's something about a bowl this colorful and balanced that makes you feel genuinely cared for. Since then, I've made it for friends recovering from rough weeks, for lazy Sunday dinners when cooking feels like an act of self-love, and honestly just because the smell of coconut and peanut sauce simmering together is enough to reset my entire mood.
The Secret to Creamy Peanut Sauce
I used to make peanut sauce by dumping everything into a bowl and hoping for the best, which resulted in a grainy, separated mess half the time. The turning point came when I realized that whisking in the warm water slowly, almost drop by drop at first, creates an emulsion that stays smooth and silky even after sitting for a day. Start with less water than you think you need—you can always add more, but you cannot take it out once it's in there.
Why This Bowl Works Year-Round
In summer, this is refreshing and light despite the coconut milk, especially when you load it with extra cucumber and serve it barely warm or even chilled. Winter versions get richer—I'll add roasted sweet potato or extra peanut sauce, and somehow it becomes this deeply satisfying meal that feels like a warm hug. Spring calls for fresh herbs and peas, fall begs for roasted broccoli or squash, so the skeleton of the recipe stays the same but the feeling changes with the season.
Variations and Customizations
The beauty of a bowl formula is that you're not bound by my exact vegetables—use whatever looks good at the market or happens to be in your crisper drawer. Shredded beets add earthiness, mango brings tropical sweetness, avocado makes it creamier, and honestly even leftover roasted vegetables from last night's dinner work beautifully. This is the kind of dish that teaches you to cook intuitively instead of rigidly, which means once you've made it twice, you'll stop following the recipe altogether.
- Vegetarian swap: Use crispy baked tofu or chickpeas instead of chicken and the sauce becomes even more of a star.
- Dairy-free guarantee: This entire bowl is naturally dairy-free as written, so anyone with that restriction can eat it exactly as is.
- Meal prep magic: Make the rice and sauce ahead of time, grill extra chicken, and you can assemble four bowls in under five minutes on a busy weeknight.
Save to Pinterest This bowl has become my go-to when I want to feel like I'm eating something special without the restaurant markup or delivery wait time. Make it once and you'll understand why—it's that rare combination of simple ingredients that somehow tastes like someone who really knows what they're doing put it together.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, prepare the coconut rice and peanut sauce up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Grill the chicken fresh or slice and store it, reheating gently before assembling. Keep vegetables chopped and ready. Assemble bowls just before serving to maintain texture and freshness.
- → What can I use instead of chicken?
Firm tofu pressed and cubed works beautifully as a vegetarian alternative. Marinate and grill or pan-fry until golden and crispy. Shrimp also pairs excellently with these flavors—cook for 2-3 minutes per side until pink and opaque. For a plant-based protein boost, try tempeh or additional edamame.
- → Is the peanut sauce spicy?
The base peanut sauce has mild heat from the sriracha, which adds just a gentle warmth. Adjust the spice level by adding more sriracha for extra kick or omit it entirely for a no-heat version. The sauce primarily delivers rich, nutty, and slightly sweet flavors that complement the coconut rice beautifully.
- → Can I use regular rice instead of jasmine?
Brown rice, basmati, or long-grain white rice all work well. Brown rice will add nutty flavor and extra fiber but requires about 45 minutes to cook and more liquid. Adjust cooking time and liquid accordingly. The coconut milk infusion pairs nicely with most rice varieties.
- → How do I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep the rice, chicken, vegetables, and peanut sauce in individual containers. The peanut sauce may thicken in the refrigerator—thin with a teaspoon of warm water before serving. Avoid storing assembled bowls as the sauce will make everything soggy.