Coconut Rice Peanut Bowl (Print Version)

Fluffy coconut rice paired with grilled chicken, crisp vegetables, and rich peanut sauce for a balanced bowl.

# Needed Ingredients:

→ Coconut Rice

01 - 1 1/2 cups jasmine rice
02 - 1 can (14 fl oz) full fat coconut milk
03 - 1 cup water
04 - 1/2 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 - 1/2 teaspoon ground ginger
12 - Salt and black pepper to taste

→ Fresh Vegetables

13 - 1 cup shredded red cabbage
14 - 1 cup julienned carrots
15 - 1 cup thinly sliced cucumber
16 - 1/2 cup cooked shelled edamame
17 - 1/4 cup fresh cilantro, chopped

→ Peanut Sauce

18 - 1/3 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 - 2-3 tablespoons warm water
24 - 1/2 teaspoon sriracha or chili sauce (optional)

→ Garnish

25 - 2 tablespoons roasted peanuts, chopped
26 - Lime wedges

# How-To Steps:

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 heat, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a 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 5-7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice into strips.
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 Suggestions:

01 -
  • It's a complete protein-packed meal that feels indulgent without weighing you down afterward.
  • The peanut sauce is addictively rich but balanced, and you'll find yourself making extra just to keep in the fridge.
  • Prep is genuinely quick, which means weeknight dinners stop feeling like a chore.
02 -
  • Don't skip resting the chicken after it comes off the grill—those five minutes let the juices redistribute, making the meat stay tender instead of dry.
  • If your peanut sauce breaks or becomes too thick, a splash of warm water brought in gradually will fix it better than trying to fix it all at once.
03 -
  • Make the peanut sauce the night before—it actually tastes better after sitting in the fridge, and the flavors meld into something even more complex.
  • Prep all your vegetables while the rice cooks and the chicken marinates, and suddenly assembly becomes a five-minute breeze instead of a scramble.
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