Coconut Rice Peanut Bowl (Printable)

Fluffy coconut rice with grilled chicken, fresh vegetables, and rich peanut sauce create this vibrant, nourishing bowl perfect for any day.

# What You Need:

→ 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 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 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 chopped roasted peanuts
26 - Lime wedges

# Directions:

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, reduce to low, cover, and simmer 15 to 18 minutes until liquid absorbs and rice is tender. Remove from heat, let stand covered 5 minutes, then fluff with fork.
02 - Whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ground ginger, salt, and pepper in shallow bowl. Add chicken and coat thoroughly. Marinate minimum 15 minutes, up to 1 hour for enhanced flavor.
03 - Preheat grill or grill pan over medium-high heat. Cook marinated chicken 5 to 7 minutes per side until fully cooked and juices run clear. Rest 5 minutes before slicing.
04 - Combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha in small bowl. Whisk together, gradually adding warm water until desired consistency is achieved.
05 - Divide coconut rice evenly among four serving bowls. Top each with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but you'll actually finish in under an hour.
  • The peanut sauce is creamy, tangy, and addictive—you'll find yourself drizzling it on everything.
  • It's naturally adaptable, so whether you're cooking for meat eaters or vegetarians, everyone gets exactly what they want.
02 -
  • The peanut sauce will thicken slightly as it sits, so make it a bit thinner than you think it needs to be—you can always add a splash more water at the table.
  • Letting the chicken rest after grilling is not optional if you want tender, juicy results instead of dry protein.
03 -
  • Pat your chicken completely dry before marinating so it picks up flavor better and develops a proper crust on the grill.
  • If you don't have a grill, a cast iron skillet works beautifully—it gets hot enough to mimic those charred edges.
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