Pin It The smell of coconut rice steaming on the stove always makes me pause, even when I'm rushing. I stumbled onto this bowl one weeknight when I had leftover peanut butter and a craving for something bright and filling. The chicken sizzled in the pan, the ginger hit the air, and suddenly dinner felt like an event. I've been making it ever since, tweaking the heat and piling on whatever vegetables look good. It's become my reset meal when I need something that tastes like effort but doesn't require much.
I made this for a friend who said she didn't like coconut, and she finished her bowl before anyone else. She kept going back for more peanut sauce, drizzling it over every bite until her bowl was practically swimming. We laughed about how she'd been wrong about coconut this whole time. That night, I realized this dish has a way of converting people, one creamy, tangy, crunchy bite at a time. It's the kind of meal that makes you look like you know what you're doing in the kitchen, even if you're winging it.
Ingredients
- Jasmine rice: The floral, slightly sticky texture is perfect for soaking up coconut milk and the jasmine variety really makes a difference in fragrance.
- Coconut milk: Use the full-fat kind from a can, it creates a creamy, rich base for the rice that tastes indulgent without any dairy.
- Chicken thighs or breasts: Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work fine if you watch the timing.
- Soy sauce: Adds salty umami depth to both the marinade and the peanut sauce, use low sodium if you're watching salt intake.
- Fish sauce: This is the secret funky backbone of the marinade, a little goes a long way and it doesn't taste fishy in the final dish.
- Lime juice: Freshly squeezed is best, it brightens everything and cuts through the richness of the peanut butter and coconut.
- Garlic and ginger: Fresh is non-negotiable here, the sharpness and warmth they bring can't be replicated with powders.
- Creamy peanut butter: The foundation of the sauce, make sure it's well-stirred and not the natural kind that separates or it won't emulsify properly.
- Sriracha: Adjust this to your heat tolerance, start with less and add more because it's easier to add heat than take it away.
- Honey or maple syrup: Balances the spice and saltiness with just a hint of sweetness that rounds out the sauce.
- Rice vinegar: Adds a gentle tang that keeps the peanut sauce from feeling too heavy or one-note.
- Shredded carrots, bell pepper, cucumber: These add crunch, color, and freshness, slice them thin so they integrate well into each bite.
- Cilantro and peanuts: The final garnishes that bring herbaceous brightness and toasted crunch to tie everything together.
- Green onions and lime wedges: A squeeze of lime at the end and a scatter of green onions make the bowl feel complete and restaurant-worthy.
Instructions
- Prepare the coconut rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the grains from clumping. Combine rice, coconut milk, water, and salt in a saucepan, bring to a boil, then reduce to low, cover tightly, and simmer for 15 minutes before letting it sit off the heat for 10 minutes to steam through.
- Marinate the chicken:
- In a bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger until the sugar dissolves. Toss the bite-sized chicken pieces in the marinade and let them sit for at least 10 minutes, the longer the better if you have time.
- Cook the chicken:
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, then add the marinated chicken in a single layer. Stir occasionally and cook for 6 to 8 minutes until the chicken is golden, caramelized at the edges, and cooked through.
- Make the peanut sauce:
- In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic until completely smooth. If it's too thick, add warm water a tablespoon at a time until it reaches a pourable, drizzle-friendly consistency.
- Assemble the bowls:
- Fluff the coconut rice with a fork and divide it among four bowls, then top each with cooked chicken, shredded carrots, sliced bell pepper, cucumber, and steamed edamame if using. Drizzle generously with peanut sauce and finish with cilantro, chopped peanuts, green onions, and lime wedges on the side.
Pin It 
One night I served this to my brother who claimed he didn't like bowls, said they were just deconstructed meals trying too hard. He ate two servings and asked me to text him the recipe before he left. I watched him scrape every last bit of peanut sauce from the bottom of his bowl with a piece of cucumber. Sometimes a dish just wins people over, no argument needed, just flavor and a little bit of crunch.
Making It Your Own
This bowl is incredibly flexible, and I've made it dozens of ways depending on what's around. Swap the chicken for crispy tofu, tempeh, or even shrimp if you want to change the protein. Add shredded red cabbage, snap peas, or roasted broccoli if you want more vegetables or different textures. You can even make the peanut sauce with almond butter if you have a peanut allergy, though the flavor will be a bit milder. The coconut rice is also great on its own as a side dish for grilled fish or curry.
Storage and Meal Prep
I make this on Sundays and portion it out for lunches, and it holds up beautifully for three to four days. Store the rice, chicken, vegetables, and peanut sauce in separate containers so nothing gets soggy. When you're ready to eat, reheat the rice and chicken together in the microwave, then assemble with fresh vegetables and a fresh drizzle of sauce. The peanut sauce thickens in the fridge, so stir in a teaspoon or two of warm water to loosen it back up. If you're prepping for the week, wait to slice the cucumber and add the cilantro until you're ready to serve so they stay crisp and bright.
Pairing and Serving Suggestions
This bowl is filling enough to stand alone, but sometimes I'll serve it with a side of miso soup or a light cucumber salad if I'm feeding a crowd. A crisp, slightly sweet Riesling cuts through the richness of the peanut sauce beautifully, or pour some Thai iced tea if you want to lean into the theme. If you're serving this for guests, set out extra lime wedges, sriracha, and chopped peanuts so people can customize their bowls to their taste. It's one of those meals that looks impressive on the table and makes everyone feel like they're getting something special.
- Double the peanut sauce and keep extra in the fridge, it's perfect for dipping spring rolls or drizzling over roasted vegetables.
- If you're short on time, use pre-cooked rotisserie chicken and microwaveable rice, you'll still get all the flavor with half the effort.
- Leftover coconut rice makes an amazing base for fried rice the next day, just add an egg and some soy sauce.
Pin It This bowl has become my answer to almost every dinner dilemma, whether it's a weeknight scramble or a weekend meal I actually want to enjoy. It never gets old, and every time I make it, someone asks for the recipe. I hope it becomes one of those dishes you come back to again and again.
Recipe Questions & Answers
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce keeps well in an airtight container in the refrigerator for up to one week. It may thicken when chilled—simply whisk in a small amount of warm water to reach your desired consistency before serving.
- → What protein alternatives work well in this bowl?
Firm tofu or tempeh make excellent vegetarian options. Simply press, cube, and pan-fry until golden before adding to the bowl. Shrimp also works beautifully and cooks even faster than chicken.
- → How can I adjust the spice level?
The sriracha in the peanut sauce controls the heat. Start with one teaspoon and add more gradually to taste. For milder flavor, reduce sriracha or substitute with a mild chili paste. Extra heat lovers can add sliced fresh chilies as garnish.
- → Can I use regular rice instead of jasmine?
While jasmine rice's natural floral aroma pairs perfectly with coconut, you can substitute basmati or long-grain white rice. Cooking times may vary slightly—check package directions and adjust liquid accordingly.
- → Is this bowl meal-prep friendly?
Absolutely. Store rice, chicken, vegetables, and sauce in separate containers for up to 4 days. Reheat rice and chicken gently, then assemble with fresh vegetables. Keep sauce at room temperature for best drizzling consistency.
- → What vegetables can I add or substitute?
Shredded red cabbage, snap peas, sliced radishes, or mung bean sprouts all add great crunch and color. Steamed broccoli or roasted sweet potato make heartier additions for cooler weather.