Pin It The smell of coconut milk simmering on the stove always takes me straight back to a Tuesday evening when I was too tired to think but too hungry to order takeout. I threw together what I had in the pantry and fridge, and this bowl happened almost by accident. The creamy rice, the char on the chicken, the crunch of fresh vegetables, it all came together in a way that felt both comforting and exciting. Now it's my go-to when I want something that tastes special without the fuss.
I made this for a friend who was going through a rough patch, and she sat at my kitchen counter in silence for the first few bites, then looked up and said it tasted like a hug. We've had a lot of meals together since, but that one still stands out. There's something about a bowl this colorful and nourishing that shifts the mood in a room. It's not just dinner, it's a reset button.
Ingredients
- Jasmine rice: The floral, slightly sticky texture of jasmine rice soaks up coconut milk beautifully and gives the bowl its soft, fragrant base.
- Coconut milk (full fat): Don't skimp here, the richness is what makes the rice taste indulgent and lightly sweet.
- Boneless, skinless chicken breast or thighs: Thighs stay juicier on the grill, but breasts work great if you don't overcook them.
- Soy sauce: Adds umami depth to both the marinade and the peanut sauce, balancing sweetness and salt.
- Lime juice: Brightens everything it touches and cuts through the richness of coconut and peanut butter.
- Creamy peanut butter: The heart of the sauce, it brings nutty richness and a velvety texture that ties the whole bowl together.
- Shredded red cabbage: Adds color, crunch, and a slightly peppery bite that contrasts with the creamy elements.
- Julienned carrots: Sweet, crisp, and they soak up a bit of the peanut sauce in the best way.
- Cucumber: Cool and refreshing, it balances the warm rice and grilled chicken perfectly.
- Edamame: A pop of protein and a satisfying bite that makes the bowl feel complete.
- Cilantro: Fresh, herby, and essential for that final burst of brightness.
- Sesame oil: Just a teaspoon adds a toasty, nutty aroma that deepens the peanut sauce.
- Honey or maple syrup: A touch of sweetness balances the salty and tangy notes in both the marinade and sauce.
- Sriracha or chili sauce: Optional, but a little heat wakes up the whole dish.
- Roasted peanuts: Chopped and sprinkled on top for extra crunch and a hit of toasted flavor.
Instructions
- Prepare the Coconut Rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the grains fluffy. Combine rice, coconut milk, water, and salt in a saucepan, bring to a boil, then reduce to low heat, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
- Marinate the Chicken:
- Whisk together soy sauce, lime juice, olive oil, honey, garlic, ginger, salt, and pepper in a shallow bowl. Add the chicken, toss to coat, and let it sit for at least 15 minutes, the longer it marinates, the more flavor it soaks up.
- Grill the Chicken:
- Preheat your grill or grill pan over medium high heat and cook the chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Let it rest for 5 minutes before slicing, this keeps it juicy.
- Prepare the Peanut Sauce:
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Add warm water a tablespoon at a time, whisking until the sauce is smooth and pourable.
- Assemble the Bowls:
- Divide the coconut rice among four bowls and top each with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce, garnish with chopped peanuts and lime wedges, and serve immediately.
Pin It 
One night I made these bowls for a small dinner party, and everyone started building their own versions, swapping toppings and adding extra sauce like it was a game. It turned into one of those meals where no one wanted to leave the table. Food that invites people to play with it and make it their own always feels the most generous.
Swaps and Variations
If you're not in the mood for chicken, tofu works beautifully, just press it well and marinate it the same way. Brown rice or quinoa can replace jasmine rice for a nuttier, heartier base. I've also added sliced mango or avocado when I'm feeling tropical, and both bring a creamy sweetness that plays nicely with the peanut sauce. For a gluten free version, swap soy sauce for tamari, and you won't miss a thing.
Storing and Reheating
These bowls hold up surprisingly well in the fridge for up to three days if you keep the components separate. Store the rice, chicken, veggies, and peanut sauce in individual containers, then assemble fresh when you're ready to eat. The rice reheats beautifully in the microwave with a splash of water, and the chicken stays tender if you don't overcook it the first time. The peanut sauce might thicken in the fridge, just whisk in a little warm water to loosen it back up.
Serving Suggestions
I love serving these bowls with extra lime wedges on the side so everyone can add as much brightness as they want. A cold beer or iced green tea is the perfect pairing, something light that doesn't compete with all the flavors. If you're feeding a crowd, set out all the toppings in bowls and let people build their own, it turns dinner into an easy, interactive experience.
- Add a handful of fresh mint or Thai basil for an herby twist.
- Drizzle with a little extra sesame oil right before serving for a toasty aroma.
- Serve with a side of pickled vegetables for extra tang and crunch.
Pin It This bowl has become one of those recipes I turn to when I need something reliable, nourishing, and a little bit joyful. It's proof that good food doesn't have to be complicated, just thoughtful.
Recipe Questions & Answers
- → Can I make this bowl vegetarian?
Yes, simply substitute the chicken with firm tofu or tempeh. Marinate and grill the tofu using the same preparation method for similar flavor absorption.
- → How long does the peanut sauce keep?
The peanut sauce stores well in an airtight container in the refrigerator for up to one week. The sauce may thicken when cold—simply whisk in a small amount of warm water before serving.
- → Can I use brown rice instead of jasmine?
Absolutely. Brown rice adds nutty flavor and extra fiber. Adjust the cooking liquid and time according to package directions, as brown rice typically requires more water and longer cooking.
- → Is the peanut sauce spicy?
The base sauce has mild heat from the sesame oil and aromatics. The sriracha is optional—add it gradually to reach your preferred spice level, or omit entirely for a family-friendly version.
- → Can I prepare components ahead?
The coconut rice keeps well for 2-3 days refrigerated. Marinated chicken can be stored overnight for deeper flavor. Chop vegetables in advance and keep them separate in the refrigerator until assembly.
- → What other proteins work well?
Grilled shrimp, sliced steak, or salmon pair beautifully with the coconut rice and peanut flavors. For plant-based options, try chickpeas, roasted sweet potato, or marinated portobello mushrooms.