Coconut Rice Peanut Bowl

My neighbor knocked on my door one humid afternoon with a container of something fragrant and golden, insisting I needed to try her coconut rice bowl. I was skeptical at first—too many components seemed fussy—but one bite changed everything. The way the creamy peanut sauce clung to each grain of rice, how the fresh vegetables snapped between my teeth, and that perfectly charred chicken made me understand why she'd been raving about it all week. Now I make it whenever I want to feel like I've traveled somewhere warm and nourishing without leaving my kitchen.

I served this to friends who were all on different eating paths—one person avoiding gluten, another skipping meat—and everyone got a version that felt special to them. Watching them go back for seconds and fighting over the last of the sauce made me realize that bowls like this are how you feed people without making anyone feel like they're eating something different. That's the real magic here, honestly.

Ingredients

• Jasmine rice: It cooks up fluffier than other varieties and absorbs the coconut milk beautifully, creating that delicate flavor base that lets everything else shine.
• Full fat coconut milk: Don't reach for the light version—the richness is what makes this rice taste like a holiday.
• Boneless, skinless chicken breast or thighs: Thighs stay juicier if you're worried about dryness, but breasts work perfectly fine when marinated and not overcooked.
• Soy sauce: Use tamari if anyone needs gluten-free, and measure it out rather than pouring freely—you can always add more.
• Creamy peanut butter: Natural or conventional both work, but avoid the oil-separated kind unless you stir it back together first.
• Rice vinegar: It's milder than regular vinegar and won't overpower the sauce's balance.
• Sesame oil: A small amount goes a long way, adding that toasted depth that makes people ask what your secret ingredient is.
• Fresh vegetables: Buy them a day ahead and prep them the morning of so they stay crisp—pre-cut is fine if you're short on time.

Instructions

Rinse and cook the coconut rice:

Run the rice under cold water until the water runs clear—this removes excess starch and prevents the rice from turning gluey. Combine it in a saucepan with the coconut milk, water, and salt, bring to a boil, then drop the heat low, cover it, and let it simmer undisturbed for 15 to 18 minutes until the liquid disappears and the rice smells like it's lightly toasted.

Make the marinade and season the chicken:

Whisk soy sauce, lime juice, olive oil, honey, minced garlic, and ginger together in a shallow bowl, then add your chicken and turn it so every surface gets coated. Let it sit for at least 15 minutes—an hour is even better because the flavors will have time to actually sink in.

Get your grill hot and cook the chicken:

Heat your grill or grill pan until it's properly hot (you should hear a sizzle when the chicken hits the surface), then lay the chicken down and don't touch it for 5 to 7 minutes—that's how you get those beautiful char marks. Flip once and cook the other side for the same amount of time, testing that the juices run clear when you cut into the thickest part.

Whisk together the peanut sauce:

Combine peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl and mix it smooth. Add warm water one tablespoon at a time, whisking as you go, until the sauce flows like thick cream—it should coat the back of a spoon but still drip slowly.

Build your bowls:

Divide the fluffed coconut rice among four bowls, then arrange the sliced chicken, shredded cabbage, carrots, cucumber, and edamame on top like you're creating something people want to photograph. Drizzle the peanut sauce generously over everything and finish with a scattered handful of chopped peanuts and a lime wedge on the side.

Bookmark

There was a moment when my daughter asked if she could help me arrange the bowls, and we ended up making them look almost too pretty to eat. She drizzled the peanut sauce in what she called a rainbow pattern, and suddenly this was no longer just dinner—it was something we'd made together. Those small moments of kitchen togetherness are worth every extra minute of prep.

The Magic of Coconut Rice

Coconut rice is deceptively simple but transforms everything around it. The milk doesn't overpower the rice; instead, it whispers coconut through every grain, creating a subtle sweetness that plays beautifully against the saltiness of soy sauce and the heat of any chili you add. Once you understand that coconut rice isn't dessert rice but a sophisticated base, you'll start building bowls around it all the time.

Making the Peanut Sauce Your Own

This sauce is your canvas. I've added sriracha for heat, a touch of lime for brightness, even a spoonful of sesame paste when I had it on hand. The key is understanding the balance: soy gives salt, vinegar adds tang, honey brings sweetness, and sesame oil provides richness. Adjust from there based on what you're hungry for on any given day.

Assembly and Storage Tips

You can prep all the components several hours ahead—rice, chicken, and vegetables all hold up well in the fridge. Only assemble the bowls just before eating so the vegetables stay crisp and the peanut sauce doesn't soak into the rice. Leftovers are fantastic cold the next day if you keep the sauce separate and add it fresh.

• Cook the rice and chicken first, then worry about vegetables while everything cools slightly.
• If you're feeding a crowd, set up a bowl assembly line and let people customize their toppings.
• Squeeze fresh lime over everything right before eating—it brightens all the flavors in ways you won't expect.

Bookmark

This bowl has become my answer to the question 'what do you feel like making?' because it's nourishing without being heavy, exciting without being complicated, and somehow feels like both comfort and celebration at the same time. Once you make it once, you'll understand why.

Recipe Questions

→ Can I make this bowl vegetarian?

Yes, substitute grilled chicken with extra-firm tofu or tempeh. Prepare the tofu similarly by marinating in the soy-lime mixture and grilling until golden and crispy on the outside.

→ How long does the coconut rice keep?

Coconut rice stays fresh in the refrigerator for 3-4 days when stored in an airtight container. Reheat with a splash of water to restore fluffiness.

→ Can I prep components ahead?

Absolutely. Cook rice and grill chicken up to 3 days in advance. Prepare vegetables and sauce the day before. Assemble bowls just before serving for best texture and flavor.

→ Is the peanut sauce spicy?

The sauce has mild heat from sriracha, but this ingredient is optional. Adjust spice level by adding more or less chili sauce, or omit entirely for a no-heat version.

→ What other proteins work well?

Shrimp, thinly sliced beef, or even roasted chickpeas make excellent alternatives. Adjust cooking times accordingly and marinate using the same soy-lime blend.

→ Can I freeze portions?

Freeze cooked rice and grilled chicken separately for up to 3 months. Fresh vegetables and peanut sauce are best prepared fresh, though sauce can be refrigerated for a week.