Coconut Rice Peanut Bowl

My friend Sarah showed up at my door with a container of something that smelled impossibly good, and I spent twenty minutes trying to guess what was in it before she finally laughed and told me it was her coconut rice peanut bowl. She'd been eating it all week for lunch, and after one bite, I understood the obsession completely. The creamy peanut sauce, the way the coconut rice picked up every flavor around it, the snap of fresh vegetables catching light in the bowl—it felt both simple and composed, like something that could come together on a busy Tuesday but still impress you. I asked for the recipe that same afternoon, and now it's become my go-to answer when someone asks what I'm bringing to dinner.

I made this for a small dinner party last summer when my garden was overflowing with cilantro and my neighbor had just given me a bag of edamame from her freezer. Everyone kept coming back to their bowls for seconds, and my dad—who is notoriously skeptical about anything outside his usual rotation—asked for the recipe before dessert. That's when I knew I'd stumbled onto something genuinely special.

Ingredients

• Jasmine rice: This variety stays separate and fluffy rather than clumping, which matters when you're building a bowl where texture plays a role; rinsing it removes excess starch and helps each grain stay defined.
• Full-fat coconut milk: Don't reach for light here—the richness is what makes the rice taste like something you'd order at a good restaurant, and it's worth the extra calories.
• Boneless, skinless chicken breast or thighs: Thighs stay more forgiving if you're worried about overcooking, but breasts work beautifully if you don't let them sit on the heat too long.
• Soy sauce: This is your salt and depth; it ties the marinade and sauce together into something cohesive.
• Creamy peanut butter: The backbone of your sauce, and the creamier version gives you better texture than natural peanut butter, which can separate.
• Fresh vegetables: The raw crunch of red cabbage, carrots, and cucumber is what keeps this bowl from feeling heavy, no matter how rich the sauce is.
• Sesame oil: Just a teaspoon adds something almost floral that makes people pause and ask what they're tasting.
• Cilantro: If you love it, it brightens everything; if you're one of those people who finds it soapy, skip it without guilt and use fresh mint instead.

Instructions

Rinse and rest your rice:

Run the jasmine rice under cold water, stirring gently with your fingers until the water runs clear—this takes about two minutes and makes a real difference in how the grains separate. If you skip this step, the rice gets gluey, and your whole bowl suffers.

Build the coconut rice base:

Combine the rinsed rice with coconut milk, water, and salt in a saucepan, bring it to a boil so you can hear it bubbling, then drop the heat to low, cover it, and walk away for 15 to 18 minutes. When you lift the lid, the liquid should be mostly absorbed and the rice should smell sweet and toasty.

Make your marinade while rice cooks:

Whisk soy sauce, lime juice, olive oil, honey, minced garlic, and ginger together in a bowl—you're building a balance of salty, sweet, and sharp. Toss your chicken in this mixture and let it sit; even 15 minutes makes it taste noticeably better, but an hour is ideal.

Get your grill ready and cook the chicken:

Heat a grill or grill pan over medium-high heat until you can feel the warmth radiating from it, then lay the chicken down and leave it alone for five to seven minutes per side—moving it too much prevents it from developing a nice crust. You'll know it's done when the juices run clear and the thickest part reaches 165 degrees if you're checking with a thermometer.

Whisk together your peanut sauce:

Combine peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl, then add warm water a tablespoon at a time until you reach a consistency that drips from a spoon but doesn't run off your rice. This takes maybe two minutes and tastes incredibly complex for something so simple.

Assemble with intention:

Start with a generous scoop of coconut rice, lean the sliced chicken against it, and arrange your raw vegetables in clusters around the bowl so every spoonful gets a mix of textures. Drizzle the sauce generously, scatter chopped peanuts and cilantro on top, and tuck a lime wedge on the side.

Pin Now

There's a moment when you first drizzle the peanut sauce over everything that feels almost ceremonial—like you're finishing something that actually deserves to be finished properly. That's when this goes from ingredients on a plate to something that feels considered and intentional.

Why the Coconut Milk Changes Everything

The coconut milk in the rice isn't just there for flavor; it's there to make you feel like you're eating something luxurious on an ordinary Tuesday. Regular rice is practical, but coconut rice tastes like a choice, like you took an extra minute to elevate something ordinary into something that surprises you. I noticed this the first time I served it alongside the peanut sauce—the sweetness and richness of the rice actually balances the saltiness of the soy and the earthiness of the peanut butter, creating something that tastes bigger than the sum of its parts.

The Vegetable Ratio Matters More Than You Think

When I first made this, I was stingy with the vegetables and heavy with the rice, thinking the protein and grains were what mattered. My sister took one bite and immediately asked where the crunch was, and suddenly the bowl felt one-note and heavy. Now I load up on the raw vegetables—they're not just garnish, they're essential structure, the textural counterpoint that keeps every bite interesting. The red cabbage especially doesn't just look pretty; it's slightly peppery and stays crisp no matter how long the bowl sits, so it's practically impossible to mess up the proportions.

Making This Work for Your Life

The beauty of this bowl is that it meets you wherever you are in your cooking journey or your schedule. You can marinate the chicken the night before, cook the rice in the morning, prep all your vegetables in advance, and then assembly becomes almost meditative rather than stressful. I've also learned that you can double or triple the peanut sauce without any waste—it keeps in the fridge for a week and tastes delicious on roasted vegetables, grilled fish, or even as a dip for spring rolls. One winter when I was busy and exhausted, I made the full batch on Sunday and ate variations of this bowl all week, changing up the vegetables depending on what needed to be used, and it never felt repetitive.

• Tofu absorbs the marinade beautifully if you want a vegetarian version; press it first so it doesn't get waterlogged during cooking.
• You can make this completely dairy-free by using tamari instead of soy sauce and checking that your peanut butter doesn't contain any added dairy.
• Leftovers are great cold from the fridge the next day, though the rice gets slightly firmer, which some people actually prefer.

Pin Now

This bowl has become my answer to the question of how to feed people something that feels special without spending your whole afternoon in the kitchen. It's the kind of recipe that quietly becomes a regular part of your rotation because it works, it tastes good, and it makes you feel like you're taking care of the people you're feeding.

Recipe FAQs

→ Can I make the coconut rice ahead of time?

Yes, the coconut rice can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently with a splash of water before serving.

→ What can I use instead of chicken?

Firm tofu, tempeh, or shrimp work beautifully as alternatives. For tofu, press and grill similarly to chicken. Shrimp will cook faster, about 2-3 minutes per side.

→ How do I store leftovers?

Keep components separate in airtight containers for up to 3 days. Store the peanut sauce separately and add just before serving to maintain the best texture.

→ Can I make this dish nut-free?

Substitute sunflower seed butter or tahini for the peanut butter. Use toasted sunflower seeds instead of chopped peanuts for garnish.

→ Is this bowl gluten-free?

Use tamari instead of soy sauce throughout the dish. Check all ingredients, particularly the peanut butter and condiments, to ensure they're certified gluten-free.