Coconut Rice Peanut Bowl (Printable)

Fluffy coconut rice served with grilled chicken, fresh vegetables, and rich peanut sauce for a satisfying fusion meal.

# What You 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 shelled 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 or chili sauce, optional

→ Garnish

25 - 2 tablespoons chopped roasted peanuts
26 - Lime wedges

# How-To:

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 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat, keep covered, and let stand 5 minutes. Fluff with 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 coat thoroughly. Marinate for at least 15 minutes, up to 1 hour for enhanced flavor.
03 - Preheat grill or grill pan over medium-high heat. Cook chicken 5-7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice.
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 equally 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 -
  • It tastes like you spent hours in the kitchen when it really only takes 45 minutes from start to finish.
  • The peanut sauce is creamy and addictive without any dairy, making it naturally accommodating to most diets.
  • You can prep everything in advance and assemble in minutes, which means weeknight dinners don't feel like a chore.
02 -
  • Don't skip the resting period for your grilled chicken, those five minutes let the juices redistribute so every slice stays moist instead of bleeding onto your rice.
  • The peanut sauce gets thicker as it cools, so mix it thinner than you think you need it in the bowl and it'll be perfect by the time you eat.
03 -
  • If your peanut sauce breaks or looks separated, start with a fresh spoonful of peanut butter in a clean bowl and slowly whisk in the broken sauce until it comes back together.
  • Grill your chicken the moment you finish marinating it if you're short on time, but know that letting it sit longer in those flavors is an investment in your dinner.
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