Coconut Rice Peanut Bowl (Printable)

Fluffy coconut rice paired with grilled chicken, crisp veggies, and rich peanut sauce for a satisfying fusion meal.

# What You Need:

→ Coconut Rice

01 - 1 1/2 cups jasmine rice
02 - 1 can (14 fl oz) full-fat coconut milk
03 - 1 cup water
04 - 1/2 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 - 1/2 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 - 1/2 cup cooked, shelled edamame
17 - 1/4 cup fresh cilantro, chopped

→ Peanut Sauce

18 - 1/3 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 - 1/2 teaspoon sriracha (optional)

→ Garnish

25 - 2 tablespoons chopped roasted peanuts
26 - Lime wedges

# 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 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 and let stand covered for 5 minutes. Fluff with 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 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 cutting board and rest for 5 minutes. Slice against the grain.
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 with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and lime wedges.

# Expert Advice:

01 -
  • One bowl that feels like a complete meal, no sides required, and honestly just one pot to clean afterward.
  • You can prep everything ahead and assemble in minutes, which has saved my sanity on countless busy weeknights.
  • The peanut sauce transforms simple ingredients into something that tastes like you spent hours on it.
02 -
  • Overcooking the chicken by even a few minutes turns it from tender to dry, so use a meat thermometer if you're nervous—165°F is your target.
  • Don't skip resting the cooked chicken; those 5 minutes make the difference between a juicy slice and one that's lost all its moisture to your cutting board.
  • The peanut sauce thickens as it cools, so make it slightly thinner than you think you want it when it's warm.
03 -
  • Keep your knife sharp and your cutting board steady when julienning carrots—uneven cuts cook at different speeds and it throws off your whole texture game.
  • Toast your peanuts yourself if you have the time; the difference between store-bought and fresh-toasted is the gap between good and unforgettable.
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