Coconut Rice Peanut Bowl

There's a particular Wednesday afternoon that stays with me—the kind where the kitchen felt too hot, my energy was flagging, and I needed something that tasted like a small vacation on a plate. That's when this coconut rice peanut bowl first came together, almost by accident, from ingredients I had scattered across my fridge. The creamy coconut rice, the char-marked chicken, the snap of fresh vegetables, and that silky peanut sauce that ties everything together turned an ordinary dinner into something I've been craving ever since.

I made this for my sister during her first week at a new job, when she was too overwhelmed to cook for herself. Watching her eyes light up when she tasted it—that combination of creamy, savory, and fresh all at once—made me realize this wasn't just dinner. It became a quiet way of saying I see you, you're doing great, take care of yourself.

Ingredients

• Jasmine rice: Its natural fragrance pairs beautifully with coconut milk, and it stays fluffy instead of becoming mushy, which honestly matters more than you'd think.
• Full-fat coconut milk: Don't reach for the light version here—the richness is what makes each spoonful feel luxurious and keeps the rice tender.
• Boneless, skinless chicken breast or thighs: Thighs stay juicier if you're not watching the grill obsessively, but breasts work beautifully if you time them right.
• Soy sauce and lime juice: This combination is your flavor anchor, balancing salty, sour, and sweet in the marinade.
• Red cabbage, carrots, and cucumber: These aren't just garnish—their crispness against the soft rice and tender chicken creates a textural contrast that makes every bite interesting.
• Creamy peanut butter: Use the real stuff, not the whipped kind, so your sauce actually clings to the vegetables and rice.
• Rice vinegar and sesame oil: These two transform simple peanut butter into something sophisticated, adding depth that plain peanut sauce never has.

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Rinse your rice like you mean it:

Hold the sieve under cold running water and stir the rice gently with your fingers until the water runs clear. This removes the starch that would otherwise make everything gluey. It takes maybe a minute, but it's the difference between fluffy and clumpy.

Combine rice with coconut milk and water:

Pour the rinsed rice into a saucepan along with the coconut milk, water, and salt. The milk will be thick and glossy—you'll smell that sweet coconut richness rising as it heats. Bring everything to a boil over medium heat, then immediately reduce to low, cover with a lid, and leave it alone.

Let the rice steam undisturbed:

Resist the urge to peek. After 15 to 18 minutes, the liquid will be completely absorbed and the rice will be tender. Remove from heat and let it sit covered for 5 minutes—this final rest is when the grains really set and become separate.

Whisk together your marinade:

In a shallow bowl, combine soy sauce, lime juice, olive oil, honey, minced garlic, and ground ginger. The mixture should smell bright and slightly sweet. Add the chicken and turn it to coat every surface, then let it sit for at least 15 minutes while you prep everything else.

Get your grill hot and ready:

Preheat a grill or grill pan over medium-high heat until a droplet of water sizzles immediately. Oil the grates lightly so the chicken doesn't stick. This moment of heat is crucial—it's what creates those beautiful golden-brown marks.

Cook the chicken with patience:

Place the chicken on the hot grill and resist moving it around. After 5 to 7 minutes, you'll see the juices beginning to pool on the surface and the underside will have beautiful char marks. Flip and cook the other side for another 5 to 7 minutes until the internal temperature reaches 165°F and the juices run clear when you cut into the thickest part. Let it rest for 5 minutes before slicing—this keeps it impossibly tender.

Blend your peanut sauce until smooth:

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if you want heat. The mixture will be thick at first. Slowly whisk in warm water, a tablespoon at a time, until you reach a consistency that drips off a spoon but still coats the back of one—not too thick, not too thin.

Assemble with intention:

Divide the fluffy coconut rice among four bowls as your base. Arrange the sliced chicken on top, then create a little garden of red cabbage, carrots, cucumber, and edamame around it. Scatter fresh cilantro over everything. Pour the peanut sauce generously over each bowl and finish with chopped roasted peanuts and a lime wedge nestled on the side.

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There's something almost meditative about assembling these bowls—the act of arranging each element, watching the colors come together, and knowing that in just a few bites, someone will taste exactly what you intended. It reminds me that cooking is as much about the quiet rituals as it is about the final meal.

Why This Bowl Works

Every component plays a role here. The coconut rice provides a creamy, slightly sweet foundation that won't overpower your other flavors. The grilled chicken brings protein and a subtle char that adds depth. The vegetables contribute freshness and texture—without them, the bowl would feel heavy. But the peanut sauce is where the magic happens, tying everything together with richness and complexity. It's why this isn't just a collection of parts thrown into a bowl, but a carefully balanced whole.

Making This Your Own

This recipe is genuinely flexible, which is part of its charm. If you're vegetarian, marinate and grill thick slices of tofu the same way you would the chicken, or swap in crispy chickpeas for that protein element. Swap jasmine rice for brown rice if you want added fiber, or use quinoa for something lighter. In summer, I add sliced mango and avocado for brightness and creaminess. In winter, roasted sweet potato brings warmth and earthiness. The peanut sauce stays the same and makes everything work together.

Timing and Prep

The beautiful thing about this meal is that it comes together in about 45 minutes, but you can shorten that considerably with a little planning. Cook the coconut rice while the chicken marinates. Slice your vegetables while the rice steams. By the time the chicken is resting and you're whisking the peanut sauce, you're actually ready to assemble. This is a dish that rewards a little organization without demanding it.

• Prep all your vegetables before you start cooking anything—it prevents that last-minute scramble when the rice is done and the chicken is coming off the grill.
• If you're cooking for guests, assemble the bowls just before serving so the vegetables stay crisp and the rice stays warm.
• Leftover peanut sauce keeps beautifully in the fridge for a week and works with nearly any grain or vegetable you have on hand.

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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This bowl has quietly become one of those recipes I return to again and again, the kind that feeds people well and asks nothing difficult in return. Make it once and you'll understand why.

Common Questions

→ How do I cook the coconut rice perfectly?

Rinse jasmine rice until water runs clear. Cook with coconut milk, water, and salt over low heat until tender. Let it stand covered before fluffing.

→ Can I substitute tofu for the grilled chicken?

Yes, tofu can be marinated and grilled similarly, providing a great vegetarian alternative while maintaining flavor balance.

→ What can I use instead of soy sauce for a gluten-free option?

Tamari is an excellent gluten-free substitute that preserves the savory depth of flavor in the marinade and sauce.

→ How do I adjust the peanut sauce consistency?

Whisk warm water into the peanut butter mixture gradually until you reach a smooth, pourable consistency suited to your taste.

→ What fresh vegetables complement this dish well?

Red cabbage, carrots, cucumber, edamame, and cilantro add crispness and freshness, balancing the richness of the peanut sauce and grilled chicken.