Coconut Rice Peanut Bowl

There was this Tuesday when my neighbor dropped off a container of homemade peanut sauce, and I had half a rotisserie chicken sitting in my fridge that needed rescuing. I started building a bowl almost by accident, layering whatever vegetables I could find with some leftover coconut rice, and suddenly I realized I'd stumbled onto something that felt both comforting and exciting at once. This Coconut Rice Peanut Bowl became my answer to those nights when I wanted something nourishing but didn't want to spend hours cooking. It's the kind of meal that tastes like you really know what you're doing in the kitchen, even when you're just throwing good things together.

I made this for a group of friends who were all trying to eat better, and watching them dig in without realizing how thoughtfully balanced each bite was felt like a small victory. One of them actually asked for the recipe, which surprised me because I'd been so casual about throwing it together. That moment made me realize this bowl had quiet power, the kind that doesn't announce itself but leaves people satisfied and asking for more.

Ingredients

• Jasmine rice: The grains stay delicate and separate, soaking up the coconut milk without turning mushy—rinsing it first is the trick that changes everything.
• Full-fat coconut milk: Don't skip this or reach for light; the richness is what makes the rice taste restaurant-quality and feel like a splurge.
• Boneless, skinless chicken breast or thighs: Thighs are more forgiving if you're worried about drying them out, but either works beautifully with the ginger marinade.
• Soy sauce: This anchors the marinade and the sauce with umami, so use one you actually like the taste of.
• Lime juice: Fresh is non-negotiable here; it's what keeps the whole bowl from feeling heavy.
• Creamy peanut butter: The foundation of your sauce, and using a quality one you'd actually eat on toast makes a difference.
• Rice vinegar: A gentle acid that brightens the sauce without overpowering, and it's worth keeping in your pantry.
• Red cabbage, carrots, and cucumber: The crisp vegetables provide textural contrast and keep the bowl feeling fresh and alive.
• Edamame: Adds protein and a slight sweetness that plays beautifully against the creamy sauce.
• Cilantro: A handful at the end transforms the bowl from good to memorable.

Instructions

Rinse and simmer the rice:

Run the jasmine rice under cold water, stirring gently with your fingers until the water stops looking cloudy—this removes surface starch and helps each grain stay distinct. Pour the rinsed rice into a saucepan with the coconut milk, water, and salt, bring it to a rolling boil, then immediately lower the heat and cover; let it steam undisturbed for 15 to 18 minutes until the liquid disappears.

Build your marinade:

Whisk together soy sauce, lime juice, olive oil, honey, minced garlic, and ground ginger in a shallow dish, tasting as you go to make sure the flavors feel balanced. Coat your chicken pieces thoroughly and let them sit for at least 15 minutes—longer is better if you have the time.

Grill the chicken until golden:

Get your grill or grill pan hot enough that a drop of water sizzles immediately, then lay the chicken down and resist the urge to move it; you want those char marks. Cook for 5 to 7 minutes per side depending on thickness, until the juices run clear when you pierce the thickest part, then let it rest for 5 minutes before slicing so the juices stay inside.

Whisk the peanut sauce to silky perfection:

Combine peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl and whisk until smooth, then add warm water a tablespoon at a time until you reach a drizzle-able consistency that still coats a spoon. Taste it and adjust—more vinegar if you want brightness, more honey if it needs sweetness, a pinch of sriracha if you want heat.

Assemble your bowl like you mean it:

Start with a generous scoop of coconut rice as your base, then arrange the sliced chicken on top along with the raw vegetables and edamame in little piles so you get a bit of everything in each spoonful. Drizzle the peanut sauce generously, scatter cilantro and chopped roasted peanuts on top, and nestle a lime wedge on the side for finishing.

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My partner used to think he didn't like cilantro until he had this bowl, and now he specifically asks me to add extra. There's something about the way all these components work together that makes people discover new preferences, and that's become my favorite part of serving this meal.

Making It Your Own

This bowl genuinely improves when you swap ingredients based on what's in your kitchen or what you're craving that week. I've made it with tofu for a vegetarian version by pressing it first, marinating it in the same mixture, and pan-frying it until the edges are crispy—the sauce carries it beautifully. Another time I added sliced mango and avocado at the last second because they were ripe, and the tropical sweetness made the whole thing feel like a different dish, lighter and more summery.

The Sauce That Saves Everything

Honestly, the peanut sauce is what makes this bowl feel special, and it's forgiving enough that you can adjust it based on your mood. If you want it more like a dressing, add more water; if you want it thick enough to dollop, use less. I've made this sauce and kept it in a jar for up to a week, drizzling it on leftover chicken, steamed broccoli, or even mixed into cold noodles the next day.

Timing and Meal Prep Magic

The beauty of this bowl is that you can do most of the work ahead of time without sacrificing quality—cook the rice and chicken in the morning, chop your vegetables when you have a spare moment, and make the sauce whenever it's convenient. When it's time to eat, you're just assembling and drizzling, which means even on your most exhausting days you can have something this satisfying on your table in under 10 minutes.

• Store the coconut rice and cooked chicken separately from the raw vegetables so nothing gets soggy or sad.
• The peanut sauce thickens as it cools, so if you're making it ahead, thin it with a little extra water before serving.
• Toast your peanut garnish just before eating to keep it crispy and add that last-second texture contrast.

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This bowl has become my go-to when I want to feel like I'm taking care of myself without the fuss. Make it once and you'll understand why it keeps showing up on my dinner table.

Recipe Questions

→ Can I make this bowl ahead of time?

Yes, prepare the coconut rice and grilled chicken up to 2 days in advance. Store them separately in airtight containers in the refrigerator. The peanut sauce can also be made ahead and kept refrigerated for up to a week. Assemble bowls fresh with vegetables just before serving for the best texture.

→ What can I use instead of chicken?

Firm tofu works wonderfully as a vegetarian alternative. Press and slice the tofu, then marinate and grill or pan-fry until golden. Shrimp also pairs beautifully with the coconut and peanut flavors. For a plant-based protein option, try tempeh or additional edamame.

→ How do I store leftovers?

Store each component separately in airtight containers in the refrigerator for up to 3 days. The peanut sauce may thicken when cold—thin with a teaspoon of warm water before serving. Avoid storing the sauce with the vegetables as it can make them soggy.

→ Is this dish gluten-free?

The dish can be made gluten-free by substituting tamari for soy sauce in both the chicken marinade and peanut sauce. Verify that all other ingredients, particularly the coconut milk and condiments, are certified gluten-free if you have celiac disease or severe gluten sensitivity.

→ Can I use brown rice instead of jasmine?

Absolutely. Brown rice adds nutty flavor and extra fiber. Adjust the cooking liquid to 2 cups water and simmer for 40-45 minutes until tender. The slightly chewier texture and robust taste complement the bold peanut sauce beautifully.

→ How spicy is the peanut sauce?

The sauce has mild heat from the optional sriracha. Adjust the spice level by adding more or less chili sauce, or substitute with sambal oelek for a different flavor profile. For no heat, simply omit the sriracha—the sauce remains deliciously savory and creamy.