Coconut Rice Peanut Bowl (Printable)

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

# 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 or thighs
06 - 2 tablespoons soy sauce
07 - 1 tablespoon 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 shelled edamame
17 - 1/4 cup chopped fresh cilantro

→ 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 or chili sauce (optional)

→ Garnish

25 - 2 tablespoons chopped roasted peanuts
26 - Lime wedges

# Cooking steps:

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, then reduce to low, cover, and simmer 15 to 18 minutes until liquid is absorbed and rice is tender. 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, up to 1 hour for enhanced flavor.
03 - Preheat grill or grill pan over medium-high heat. Cook chicken 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 achieved.
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 advice:

01 -
  • One bowl, endless flavor—the coconut rice, grilled chicken, fresh vegetables, and creamy peanut sauce all work together without feeling like separate components fighting for attention.
  • It comes together faster than ordering takeout, and tastes like you spent way more time on it than you actually did.
  • Naturally adaptable for vegetarians, vegans, and anyone with dietary restrictions without losing a single ounce of deliciousness.
02 -
  • Don't skip letting the coconut rice rest covered for 5 minutes after cooking—those final minutes let the steam redistribute and make the rice fluffier and less dense.
  • If your chicken seems like it might cook unevenly, pound it to a consistent thickness before marinating, or use thighs which are naturally more forgiving than breast meat.
  • The peanut sauce thickens slightly as it cools, so mix it a bit thinner than you think you need it while it's warm.
03 -
  • If you're cooking for a crowd, grill your chicken the day before and slice it—you can reheat it gently just before serving without any loss of flavor or texture.
  • The secret to a properly coated bowl is to arrange everything in sections rather than mixing it all together, so every bite gets a little of everything instead of leaving the best parts at the bottom.
  • Keep extra peanut sauce on the side because people always want more than you think, and it's better to have extra than to skimp on this particular element.
Return