Pin My coworker brought leftovers one Thursday and the smell of peanut sauce filled the break room within seconds. I asked what it was, and she shrugged and said it was just a rice bowl she threw together. That casual dismissal made me more curious, so I recreated it that weekend using what I remembered from the aroma alone. It turned out better than I expected, and now it's my go-to when I want something that feels indulgent but comes together fast.
I made this for a potluck once and watched people go back for seconds before I even got a full bowl myself. One friend asked if I ordered it from a restaurant, which felt like the highest compliment. The mix of textures, from the tender chicken to the crunchy peanuts and crisp vegetables, makes every bite different. It's one of those dishes that looks impressive but doesn't require any fancy techniques.
Ingredients
- Jasmine rice: This variety has a subtle floral aroma that works beautifully with coconut milk, creating a fragrant base for the bowl.
- Coconut milk: Use the full-fat canned version for the richest flavor and creamiest texture in the rice.
- Chicken thighs or breasts: Thighs stay juicier and more tender, but breasts work well if you prefer leaner meat.
- Soy sauce: Adds umami depth to both the chicken marinade and the peanut sauce.
- Fish sauce: A small amount brings a savory complexity that you can't quite identify but will miss if you skip it.
- Lime juice: Brightens everything and cuts through the richness of the peanut butter and coconut.
- Garlic and ginger: Fresh is essential here, the sharpness and warmth they provide can't be replicated with powders.
- Creamy peanut butter: The heart of the sauce, look for one without added sugar for better control over sweetness.
- Sriracha: Adjust this based on your heat tolerance, it should add a kick without overwhelming the other flavors.
- Honey or maple syrup: Balances the saltiness and spice with just enough sweetness.
- Fresh vegetables: Carrots, bell pepper, and cucumber add crunch and color, making the bowl feel complete.
- Cilantro and peanuts: The final garnishes that add freshness and texture right before serving.
Instructions
- Prepare the coconut rice:
- Rinse the jasmine rice under cold water until it runs clear to remove excess starch. Combine rice, coconut milk, water, and salt in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes before letting it rest off the heat for 10 minutes.
- Marinate the chicken:
- Whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger in a bowl. Add the chicken pieces and toss until evenly coated, then let sit for at least 10 minutes to absorb the flavors.
- Cook the chicken:
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
- Make the peanut sauce:
- Whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, ginger, and garlic until smooth and pourable. Add more water a tablespoon at a time if the sauce is too thick.
- Assemble the bowls:
- Divide the fluffy coconut rice among four bowls and top each with cooked chicken, shredded carrots, sliced bell pepper, cucumber, and edamame if using. Drizzle generously with peanut sauce and garnish with cilantro, chopped peanuts, green onions, and lime wedges before serving immediately.
Pin The first time I served this to my partner, he ate two bowls and then asked if we could have it again the next week. It's become our Sunday meal prep staple because it reheats well and feels like a treat even on a hectic Tuesday night. There's something satisfying about a dish that checks every box: protein, carbs, vegetables, and a sauce that makes you want to lick the bowl.
Make It Your Own
I've swapped the chicken for crispy tofu by pressing it well and pan-frying in a bit of oil until golden. Tempeh also works if you steam it first to mellow the bitterness. For extra crunch, try adding shredded red cabbage or thinly sliced radishes. If you want more substance, roasted sweet potato cubes or steamed broccoli fit right in without feeling out of place.
Storing and Reheating
Store the components separately in airtight containers in the fridge for up to four days. The rice and chicken reheat beautifully in the microwave, but keep the vegetables and peanut sauce cold until you're ready to assemble. If the peanut sauce thickens in the fridge, just whisk in a tablespoon of warm water to loosen it back up. I don't recommend freezing the assembled bowls, but the cooked chicken and rice freeze well on their own for up to two months.
Serving Suggestions
This bowl is filling on its own, but it pairs wonderfully with a crisp Riesling or a cold Thai iced tea. If you're serving it for guests, set out extra lime wedges, sriracha, and chopped peanuts so everyone can customize their bowl. I like to put everything in separate bowls and let people build their own, it turns dinner into something interactive and fun.
- Add a side of spring rolls or shrimp crackers for a full Thai-inspired spread.
- Serve with a light cucumber salad dressed in rice vinegar for extra refreshment.
- Keep extra peanut sauce on hand because someone will always ask for more.
Pin This bowl has become one of those recipes I make without thinking, muscle memory taking over as I chop vegetables and whisk the sauce. It's proof that you don't need complicated techniques or hard-to-find ingredients to make something that feels special and tastes incredible.
Recipe FAQ
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce keeps well in the refrigerator for up to 5 days. Store it in an airtight container and whisk before serving. You may need to add a splash of water to reach the desired consistency.
- → What can I substitute for fish sauce?
Soy sauce or coconut aminos work well as alternatives to fish sauce. While the flavor profile will shift slightly, you'll still achieve a delicious savory depth in the chicken marinade.
- → Is this dish gluten-free?
The base ingredients are naturally gluten-free, but some brands of soy sauce and fish sauce contain gluten. Use certified gluten-free versions or tamari to make this completely gluten-free.
- → How spicy is the peanut sauce?
With one tablespoon of sriracha, the sauce delivers moderate heat that most people enjoy. Adjust the spice level by adding more or less sriracha to suit your preference.
- → Can I use brown rice instead of jasmine?
Absolutely. Brown rice works well but requires about 10 minutes longer cooking time and may need additional liquid. The nutty flavor complements the peanut sauce beautifully.
- → What protein alternatives work in this bowl?
Firm tofu, tempeh, or shrimp make excellent substitutes. For vegetarian options, press and pan-fry tofu or tempeh until golden before adding to the bowl.