Coconut Rice Peanut Bowl (Printable)

Fluffy coconut rice with grilled chicken, fresh veggies, and creamy peanut sauce for a balanced Asian-inspired bowl.

# 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 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 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 or maple syrup
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 Make:

01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to boil over medium heat, reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
02 - In a shallow bowl, whisk together soy sauce, lime juice, olive oil, honey, garlic, 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 over medium-high heat. Cook chicken for 5 to 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 reached.
05 - Divide coconut rice among four bowls. Top each with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce. Garnish with chopped peanuts and lime wedges.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent all day on it.
  • The peanut sauce is so good you'll want to drizzle it on everything for days.
  • It's flexible enough to work around whatever you have in your fridge and whatever dietary needs your table has.
02 -
  • Don't skip the rest time for the chicken after it comes off the heat—those five minutes let the juices redistribute so each bite stays tender instead of drying out.
  • The peanut sauce thickens as it cools, so if you make it ahead, thin it with a bit of warm water before serving.
03 -
  • Marinate the chicken for the full hour if you have time; the difference in tenderness and flavor is absolutely worth the wait.
  • Make double the peanut sauce—people always want more, and it keeps well in the fridge for a week, ready to dress salads, noodles, or next week's leftovers.
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