Coconut Rice Peanut Bowl (Printer-friendly)

Fluffy coconut rice with grilled chicken and fresh veggies in creamy peanut sauce

# Ingredient List:

→ 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 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 black 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 edamame, shelled
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 sauce, optional

→ Garnish

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

# How-To Steps:

01 - Rinse jasmine rice under cold running 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 with lid, and simmer for 15 to 18 minutes until liquid is fully absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff gently 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 pieces and toss to coat evenly. Marinate for at least 15 minutes, or up to 1 hour for enhanced flavor development.
03 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and 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 together thoroughly, then gradually add warm water in small amounts until desired consistency is achieved.
05 - Divide coconut rice equally among four serving bowls. Top each bowl with sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, cooked edamame, and fresh cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and serve with lime wedges.

# Expert Advice:

01 -
  • The coconut rice is so naturally sweet and creamy that you'll forget there's no butter involved, and it reheats beautifully for lunch the next day.
  • You can have a complete, restaurant-quality meal on the table in under an hour, which means you're actually more likely to cook it on a Tuesday night instead of ordering out.
  • Everything is customizable—swap proteins, add extra veggies, or adjust the sauce heat to exactly how you like it, making it feel like your own creation each time.
02 -
  • Do not skip rinsing the rice or you will absolutely end up with a starchy, mushy bowl that tastes nothing like what you're imagining—this single step transforms the texture completely.
  • Warm water is your secret weapon with the peanut sauce; add it gradually and your sauce will be silky instead of clumpy, and you can always thin it more at the table if needed.
03 -
  • Toast your chopped peanuts in a dry skillet for 2 minutes before garnishing—it brings out their natural oil and deepens the flavor exponentially compared to raw peanuts.
  • Make a double batch of peanut sauce and keep it in the fridge for a week; it works on absolutely everything from noodles to roasted vegetables to straight-up dipping sauce for spring rolls.
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