Coconut Rice Peanut Bowl (Printable View)

Fluffy coconut rice paired with grilled chicken, fresh vegetables, and rich peanut sauce for a satisfying Asian-inspired 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 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 roasted chopped peanuts
26 - Lime wedges

# How To Make It:

01 - Rinse jasmine rice under cold running water until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is fully 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, minced garlic, ground ginger, salt, and pepper. Add chicken and toss to coat thoroughly. Marinate for at least 15 minutes or up to 1 hour for enhanced flavor.
03 - Preheat a grill or grill pan over medium-high heat. Cook chicken for 5 to 7 minutes per side until fully cooked and juices run clear when pierced. Rest for 5 minutes, then slice into bite-sized portions.
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 evenly among four bowls. Top each with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and fresh cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and lime wedges.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners don't require a second job.
  • The peanut sauce is secretly addictive—you'll find yourself drizzling it on everything for days afterward.
  • Each component can be prepped ahead, so assembly feels more like a moment of calm than a kitchen scramble.
02 -
  • Don't skip the resting period for the rice after cooking—those extra 5 minutes allow the steam to finish its work so the grains stay individual instead of turning into mush.
  • The peanut sauce thickens as it cools, so make it slightly thinner than your ideal consistency and it'll be perfect by the time you serve.
  • Grill the chicken hot and fast rather than turning it constantly; moving it around prevents those golden, caramelized edges from forming.
03 -
  • Toast your peanuts yourself from raw—they're cheaper and taste infinitely better than the pre-roasted ones, plus your kitchen will smell incredible.
  • If the peanut sauce breaks or looks grainy, it usually means the peanut butter was too cold; whisk in a splash of warm water and it'll come back together like magic.
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