Coconut Rice Peanut Bowl (Printable Version)

Fluffy coconut rice paired with grilled chicken, fresh veggies, and rich peanut sauce for a balanced, flavorful meal.

# What You'll 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 shelled edamame
17 - 0.25 cup fresh cilantro, chopped

→ 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 peanuts, chopped
26 - Lime wedges

# Steps:

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 a boil over medium heat, then reduce to low heat, cover, and simmer for 15 to 18 minutes until liquid absorbs completely and rice becomes tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
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 to coat evenly. Marinate for at least 15 minutes, or up to 1 hour for deeper flavor development.
03 - Preheat grill or grill pan over medium-high heat. Place marinated chicken on grill and cook for 5 to 7 minutes per side until fully cooked and juices run clear when pierced. Transfer to a cutting board, let rest for 5 minutes, then slice into bite-sized pieces.
04 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if desired. Gradually whisk in warm water, 1 tablespoon at a time, until sauce reaches desired consistency. Mixture should be pourable but not too thin.
05 - Divide cooked coconut rice evenly among four serving bowls. Distribute sliced grilled chicken over rice, then arrange shredded red cabbage, julienned carrots, sliced cucumber, edamame, and cilantro on top. Drizzle generously with prepared peanut sauce and garnish with chopped roasted peanuts and lime wedges.

# Expert Advice:

01 -
  • The coconut rice is so naturally creamy that you won't miss butter or cream, and it pairs perfectly with the brightness of fresh vegetables.
  • Everything comes together in under 45 minutes, but tastes like you've been cooking all day.
  • The peanut sauce is your secret weapon—it transforms simple ingredients into something restaurant-quality.
  • You can meal prep this easily, and leftovers actually taste better the next day when all the flavors get to know each other.
02 -
  • The difference between a good coconut rice and a gluey one is rinsing the rice first; I learned this the hard way by making three batches of mushy rice before someone finally told me.
  • Letting the grilled chicken rest after cooking isn't just restaurant talk—it actually keeps the meat tender instead of dry and stringy, and five minutes makes a real difference.
  • The peanut sauce thickens as it cools, so make it slightly thinner than you think you want it when you're first mixing it.
03 -
  • If your peanut sauce breaks or gets too thick, warm it gently over low heat with a splash more water instead of trying to force it.
  • Marinate your chicken while the rice cooks—you're not adding extra time, just layering your steps smartly.
  • Taste the peanut sauce before serving and adjust the heat, sweetness, or saltiness; it's your bowl, and it should taste exactly right to you.
Go Back