Coconut Rice Peanut Bowl (Print)

Fluffy coconut rice paired with grilled chicken, fresh vegetables, and creamy peanut sauce for a satisfying, balanced meal.

# Components:

→ 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 and 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 (optional)

→ Garnish

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

# Method:

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 heat to low, cover, and simmer for 15 to 18 minutes until liquid is 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, garlic, ginger, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes, up to 1 hour for deeper flavor.
03 - Preheat grill or grill pan over medium-high heat. Cook chicken for 5 to 7 minutes per side, or 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 evenly 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 -
  • Everything can be prepped while the rice cooks, so theres no standing around waiting.
  • The peanut sauce is dangerously good and youll want to drizzle it on everything for days.
  • It feels like takeout but you know exactly whats in it.
  • Leftovers actually get better as the flavors soak into the rice overnight.
02 -
  • Dont skip rinsing the rice or youll end up with a sticky, clumpy mess instead of fluffy grains.
  • Let the chicken rest after grilling or all the juices will run out the second you slice into it.
  • The peanut sauce thickens as it sits, so keep a little warm water nearby to loosen it up before serving.
03 -
  • Toast the peanuts in a dry skillet for a minute before chopping them, it makes them taste twice as good.
  • If your coconut milk separates in the can, whisk it smooth before adding it to the rice.
  • Taste the peanut sauce before you serve it and adjust with more lime, honey, or soy until it makes you want to lick the spoon.
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