Coconut Rice Peanut Bowl (Print Version)

Fluffy coconut rice topped with grilled chicken, fresh veggies, and creamy peanut sauce for a satisfying Asian-inspired meal.

# What You'll 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 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 chopped cilantro

→ 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 chopped roasted peanuts
26 - Lime wedges

# Step-by-Step Guide:

01 - Rinse jasmine rice under cold running water until water runs clear. Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to boil over medium heat, then reduce to low, cover, and simmer 15 to 18 minutes until liquid is absorbed and rice is tender. Remove from heat, keep covered for 5 minutes, then fluff with fork.
02 - In shallow bowl, whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ground ginger, salt, and pepper. Add chicken breast and toss thoroughly to coat. Marinate minimum 15 minutes at room temperature, or up to 1 hour refrigerated for enhanced flavor development.
03 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken 5 to 7 minutes per side until fully cooked and juices run clear. Transfer to plate and rest 5 minutes before slicing into strips.
04 - In small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Whisk gradually adding warm water in small increments until achieving desired sauce consistency.
05 - Divide cooked 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. Generously drizzle peanut sauce over each bowl. Garnish with chopped roasted peanuts and lime wedges.

# Top Tips:

01 -
  • Everything can be prepped ahead so dinner comes together in minutes when youre actually hungry.
  • The peanut sauce works magic on leftovers, turning plain rice and vegetables into something you crave.
  • Its flexible enough to use whatever vegetables are wilting in your crisper drawer.
  • One bowl gives you protein, vegetables, and carbs without feeling heavy or complicated.
02 -
  • If you skip rinsing the rice, the coconut milk will turn it into a sticky, gluey mess instead of light and fluffy.
  • Letting the chicken rest after grilling is not optional because cutting it immediately sends all the juices onto your cutting board instead of into your mouth.
  • The peanut sauce thickens as it sits, so whisk in a little extra warm water right before serving if it's been waiting.
03 -
  • Use day old rice if you have it because it fries up better and absorbs the coconut milk without getting mushy.
  • Marinate the chicken in a zip top bag so you can massage the marinade into every piece without dirtying extra dishes.
  • Make a double batch of peanut sauce and keep it in the fridge because it transforms boring salads and grain bowls all week long.
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