Pin The smell of coconut rice steaming on the stove has this way of making my tiny kitchen feel like somewhere else entirely. I stumbled onto this bowl one Thursday night when I had chicken thawing, half a cabbage wilting, and a jar of peanut butter I kept meaning to use for something more interesting than toast. What started as scraps and improvisation turned into something I now crave at least twice a month. Its the kind of meal that looks impressive but comes together without drama.
I made this for my sister after she came back from a trip to Thailand, expecting her to tell me all the ways I got it wrong. Instead, she ate two bowls and asked if I could teach her how to make the sauce. That night we sat on my back steps with lime wedges and extra peanuts, and she told me it tasted like the night markets in Chiang Mai, which I know isnt true, but it made me feel like I'd done something right.
Ingredients
- Jasmine rice: The floral, slightly sticky texture makes all the difference here, and rinsing it really does keep it from turning gummy.
- Coconut milk: Full fat is non negotiable because it gives the rice that creamy, lightly sweet richness that makes you forget its just rice.
- Chicken breast or thighs: Thighs stay juicier if you tend to overcook things, but breasts work beautifully if you watch the timing.
- Soy sauce: This shows up in both the marinade and the sauce, so use one you actually like the taste of.
- Lime juice: Fresh is worth it, the bottled stuff tastes flat and tired next to real lime.
- Red cabbage: It adds crunch and that pop of purple that makes the bowl look alive.
- Carrots: Julienned thin, they stay crisp and sweet, and they soak up the peanut sauce in the best way.
- Cucumber: Cool and refreshing, it balances the richness of the coconut and peanut butter.
- Edamame: I keep a bag in the freezer because they add protein and a little buttery pop.
- Peanut butter: Creamy blends smoother, but if you only have chunky, just whisk it harder.
- Sesame oil: A teaspoon is all you need for that deep, toasty flavor that ties everything together.
- Honey: It balances the salty soy and the tangy lime in both the marinade and the sauce.
- Sriracha: Optional, but I always add it because I like a little heat creeping up at the end of each bite.
Instructions
- Prepare the Coconut Rice:
- Rinse the jasmine rice under cold water until it runs clear, this step keeps it fluffy instead of gluey. Combine rice, coconut milk, water, and salt in a saucepan, bring to a boil, then cover and simmer low for 15 to 18 minutes until the liquid disappears and the rice is tender.
- Marinate the Chicken:
- Whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ginger, salt, and pepper in a shallow bowl. Toss the chicken in the marinade and let it sit for at least 15 minutes, or up to an hour if you have the time.
- Grill the Chicken:
- Heat your grill or grill pan over medium high and cook the chicken for 5 to 7 minutes per side until its fully cooked and the juices run clear. Let it rest for 5 minutes before slicing so it stays juicy.
- Prepare the Peanut Sauce:
- Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha in a small bowl. Add warm water a tablespoon at a time until it reaches a pourable consistency that still clings to a spoon.
- Assemble the Bowls:
- Divide the coconut rice among four bowls and top each with sliced chicken, shredded cabbage, julienned carrots, cucumber, edamame, and cilantro. Drizzle the peanut sauce generously over everything and finish with chopped peanuts and lime wedges.
Pin This bowl became my answer to the question what should we make when I didnt know the answer. Its flexible enough to handle whatever vegetables are hanging out in the crisper drawer and forgiving enough that even when I burn the chicken a little, the sauce covers for me. I love how it turns dinner into something bright and intentional without requiring me to be either of those things.
Making It Your Own
Ive swapped the chicken for crispy tofu, added mango when I found some on sale, and once used quinoa instead of rice when I was trying to be virtuous. The bones of this recipe can handle just about anything you throw at it. If you like heat, double the sriracha in the sauce, or if you want it milder, add a splash more honey and skip the chili altogether.
Storing and Reheating
I store everything separately in the fridge because the vegetables stay crispest that way and the rice doesnt get soggy. The peanut sauce keeps for about five days in a sealed jar, and I often make a double batch just to have it around. When reheating the rice, add a tablespoon of water and cover it so it steams back to life instead of drying out.
What to Serve Alongside
Honestly, this bowl is a full meal on its own, but sometimes I set out extra lime wedges, sliced jalapeños, and a small dish of soy sauce for people to customize. If youre feeding a crowd, consider putting out all the components separately and letting everyone build their own bowl. It turns dinner into something a little more interactive, and people love having control over their peanut sauce ratio.
- Extra lime wedges and fresh herbs make it feel restaurant special.
- A cold beer or iced green tea balances the richness perfectly.
- If you want something sweet after, sliced pineapple or mango sorbet keeps the tropical vibe going.
Pin This bowl has gotten me through busy weeknights, last minute dinner parties, and evenings when I just wanted something that tasted like I cared. I hope it does the same for you.
Recipe FAQ
- → Can I make this bowl vegetarian?
Yes, substitute the chicken with extra-firm tofu or tempeh. Marinate and cook the same way as the chicken, or add edamame and avocado for additional plant-based protein.
- → How long does the coconut rice take to cook?
The coconut rice simmers for 15-18 minutes until the liquid is absorbed, then rests covered for 5 minutes before fluffing. Total time is approximately 23-25 minutes.
- → Can I prepare components ahead of time?
Absolutely. The coconut rice keeps well for 2-3 days refrigerated. The peanut sauce can be made up to a week in advance. Grill chicken and chop vegetables 1-2 days before assembling.
- → Is the peanut sauce spicy?
The base sauce is mildly sweet and tangy. The sriracha is optional—add according to your spice preference, or omit entirely for a family-friendly version.
- → What can I serve with this bowl?
Spring rolls, fresh Vietnamese summer rolls, or a simple green salad with sesame dressing make excellent sides. For a heartier meal, add crispy wonton strips or roasted sweet potato.
- → Can I use brown rice instead of jasmine?
Yes, brown rice works well and adds extra fiber. Increase cooking liquid to 1 ½ cups and simmer for 40-45 minutes until tender. The nutty flavor complements the peanut sauce beautifully.