Coconut Rice Peanut Bowl (Printable)

Fluffy coconut rice paired with grilled chicken and fresh crisp vegetables, drizzled with rich creamy peanut sauce.

# What You Need:

→ 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 or chili sauce, optional

→ Garnish

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

# How To Make It:

01 - Rinse jasmine rice under cold running water until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a 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, minced garlic, ground ginger, salt, and pepper. Add chicken and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 1 hour for enhanced flavor.
03 - Preheat a grill or grill pan over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side, or until fully cooked and juices run clear when pierced. Transfer to a cutting board and rest for 5 minutes. Slice into bite-sized pieces.
04 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Whisk together and gradually add warm water, a small amount at a time, until desired consistency is reached.
05 - Divide coconut rice evenly among four serving bowls. Top each bowl with sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, cooked edamame, and fresh cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and lime wedges.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, which means you can have a restaurant-quality meal on a weeknight without the stress.
  • The creamy peanut sauce transforms simple ingredients into something so craveable that even people who say they don't like healthy food will ask for seconds.
  • Every component can be prepped ahead, making it perfect for meal prep or feeding a crowd without last-minute chaos.
02 -
  • Don't skip letting the rice rest for those final 5 minutes after cooking, as it allows the steam to finish the job and prevents a dense, gluey result.
  • If your peanut sauce breaks or feels too thick, add warm water a teaspoon at a time rather than pouring it in all at once, and whisk between additions so it comes back together smoothly.
03 -
  • Toast your peanuts right before serving if you have time; it deepens their flavor and adds a welcome crunch that makes every bite more interesting.
  • Always taste the peanut sauce before serving and have extra lime and sriracha nearby so people can adjust the heat and brightness to their own preference.
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