Coconut Rice Peanut Bowl (Printable)

Fluffy coconut rice paired with grilled chicken, fresh vegetables, and rich peanut sauce create this vibrant, satisfying bowl.

# What You’ll 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 pound 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 fresh 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 sauce, optional

→ Garnish

25 - 2 tablespoons roasted chopped peanuts
26 - Lime wedges

# How To Make It:

01 - Rinse jasmine rice under cold running water until water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to boil over medium heat, then reduce to low, cover, and simmer 15 to 18 minutes until liquid absorbs and rice becomes tender. Remove from heat, keep covered, and let stand 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 pieces and toss until evenly coated. Marinate for minimum 15 minutes or up to 1 hour for enhanced flavor development.
03 - Preheat grill or grill pan to medium-high heat. Place marinated chicken on grill and cook 5 to 7 minutes per side until completely cooked through and juices run clear. Transfer to plate and rest 5 minutes, then slice into bite-sized pieces.
04 - In a small mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if desired. Whisk thoroughly while gradually adding warm water until achieving desired sauce consistency.
05 - Divide cooked coconut rice evenly among four serving bowls. Top each portion with sliced grilled chicken, red cabbage, julienned carrots, cucumber slices, edamame, and fresh cilantro. Generously drizzle peanut sauce over each bowl and garnish with chopped roasted peanuts and lime wedges.

# Expert Advice:

01 -
  • The coconut rice is silky and rich without feeling heavy, making every bite feel like you're treating yourself.
  • You can prep everything ahead and assemble bowls in minutes, perfect for busy weeknights or meal prep.
  • The creamy peanut sauce ties everything together so effortlessly that you'll find yourself drizzling extra on everything.
  • It adapts to whatever vegetables you have on hand, so you're never locked into a rigid ingredient list.
02 -
  • Don't let the chicken marinate longer than an hour or the acid will start to break down the meat and make it mushy—there's a sweet spot between flavorful and textured.
  • The coconut rice needs those 5 minutes of resting time after you turn off the heat; it sounds small but it's what transforms mushy rice into fluffy rice.
03 -
  • Use a grill pan if you don't have an outdoor grill; the key is high heat and patience—don't fuss with the chicken while it's cooking.
  • If your peanut sauce breaks or looks separated, whisk in a splash of warm water and it'll come back together every single time.
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