Coconut Rice Peanut Bowl (Printable Version)

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

# What You Need:

→ Coconut Rice

01 - 1.5 cups jasmine rice
02 - 1 can (14 fl 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 and shelled edamame
17 - 0.25 cup fresh cilantro, chopped

→ 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 sauce (optional)

→ Garnish

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

# How To Make:

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 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with fork before serving.
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, or up to 1 hour for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 5-7 minutes per side until fully cooked and juices run clear. Transfer to cutting board and rest for 5 minutes. Slice chicken into strips.
04 - In a small mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Whisk continuously while adding warm water in small increments until desired consistency is achieved.
05 - Divide fluffy coconut rice equally among four bowls. Top each with sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, edamame, and fresh cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and lime wedges.

# Cooking Tips:

01 -
  • Everything comes together in under an hour, and most of that is hands-off cooking time.
  • You get to customize every bowl—picky eaters can skip ingredients while adventurous souls pile on extra sauce.
  • The creamy peanut sauce somehow makes even plain grilled chicken taste like restaurant-quality food.
02 -
  • Don't skip resting the chicken after grilling—those few minutes let the heat settle and keep the meat tender instead of dry.
  • The peanut sauce thickens as it cools, so make it slightly looser than you think you want it, and you'll hit the mark perfectly.
03 -
  • Use a meat thermometer if you're uncertain about doneness—165°F internal temperature means your chicken is cooked through and juicy.
  • Toast your peanut garnish in a dry pan for 2 minutes before chopping to wake up that nutty flavor and add a textural crunch that matters more than you'd expect.
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