Coconut Rice Peanut Bowl (Printable)

Fluffy coconut rice paired with grilled chicken, fresh vegetables, and rich peanut sauce in a colorful bowl.

# Ingredient List:

→ Coconut Rice

01 - 1 1/2 cups jasmine rice
02 - 1 can (14 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 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 and 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 to 3 tablespoons warm water
24 - 1/2 teaspoon sriracha sauce, optional

→ Garnish

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

# Directions:

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, reduce to low, cover, and simmer 15 to 18 minutes until liquid is absorbed and rice is tender. Remove from heat and allow to stand covered for 5 minutes. Fluff with fork.
02 - In 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 minimum 15 minutes, up to 1 hour for enhanced flavor development.
03 - Preheat grill or grill pan over medium-high heat. Cook marinated chicken 5 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice into serving portions.
04 - In small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Whisk in warm water incrementally until desired sauce consistency is achieved.
05 - Distribute coconut rice evenly among four bowls. Top each portion 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 Advice:

01 -
  • It comes together faster than you'd think, which means weeknight dinners become actually enjoyable instead of a chore.
  • The peanut sauce is genuinely addictive and tastes nothing like those thick, heavy versions you might remember.
  • You can prep everything ahead and assemble in minutes, so it's perfect when someone unexpected shows up hungry.
02 -
  • Overcooking the chicken by even a minute makes it tough and dry, so use a meat thermometer if you're uncertain—165°F is the target and that's it.
  • The peanut sauce separates if it sits too long, so make it right before eating or whisk it again for 30 seconds if you're prepping ahead.
03 -
  • Prep the vegetables and sauce the morning of, then grill the chicken and rice right before eating—this way everything is warm and the vegetables are still crisp.
  • Toast your own peanuts instead of buying pre-roasted if you have the time; the flavor is noticeably cleaner and brighter.
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