Coconut Rice Peanut Bowl (Printable)

Fluffy coconut rice paired with grilled chicken, fresh vegetables, and creamy peanut sauce for a satisfying 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 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 edamame
17 - 0.25 cup 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
22 - 1 teaspoon sesame oil
23 - 2 to 3 tablespoons warm water
24 - 0.5 teaspoon sriracha, optional

→ Garnish

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

# How to Make It:

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 heat, cover, and simmer for 15 to 18 minutes until liquid is absorbed and rice is tender. Remove from heat, keep covered, and let stand for 5 minutes. Fluff 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 and toss to coat evenly. Marinate for at least 15 minutes, up to 1 hour for deeper flavor development.
03 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Transfer to cutting board and rest for 5 minutes before slicing.
04 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Whisk together, then gradually add warm water while whisking until desired consistency is achieved.
05 - Divide coconut rice equally among four bowls. Top each with sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, edamame, and cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and lime wedges.

# Expert Tips:

01 -
  • Everything cooks in under an hour, but it tastes like you spent the whole afternoon in the kitchen.
  • The peanut sauce is so good you'll want to drizzle it on everything for the rest of the week.
  • It's endlessly adaptable, swap the protein, add different veggies, or make it as mild or spicy as you like.
  • Each bite has a mix of creamy, crunchy, tangy, and savory that keeps your fork moving.
02 -
  • Let the rice sit covered for 5 minutes after cooking, it finishes steaming and fluffs up perfectly.
  • Don't skip resting the chicken after grilling, cutting it too soon lets all the juices run out.
  • Warm water is key for the peanut sauce, cold water makes the peanut butter seize up and clump.
  • Taste the peanut sauce before drizzling, you might want more lime, honey, or heat depending on your mood.
03 -
  • Use a grill pan if you don't have an outdoor grill, the char marks add flavor and make the chicken look restaurant quality.
  • Make a double batch of peanut sauce, it keeps for a week and tastes incredible on noodles, salads, or roasted veggies.
  • If your coconut milk separates in the can, just whisk it together before adding it to the rice.
  • Prep all your veggies while the rice cooks, by the time the chicken is done, you're ready to assemble.
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