Coconut Rice Peanut Bowl

There's something about a bowl that invites you to slow down and really taste each component. My friend Maya brought this coconut rice peanut bowl to a potluck on a sweltering August afternoon, and I watched people go back for seconds before the ice in their drinks even melted. She'd learned it from her neighbor, who swore the trick was toasting the rice just slightly before cooking it in coconut milk. That day, I realized a good bowl isn't about complexity—it's about letting each ingredient shine while they somehow taste even better together.

I made this for my mom the week she was feeling overwhelmed with work, and she sat at the kitchen counter with her bowl while I finished plating mine. She ate quietly for a minute, then said the coconut rice reminded her of a trip to Thailand she'd taken decades ago and completely forgotten about. That's when I understood—food isn't just fuel, it's a bridge to moments and people we've loved.

Ingredients

• Jasmine rice (1 1/2 cups): This fragrant rice absorbs the coconut milk beautifully and stays fluffy if you rinse it first—a step that actually matters here.
• Coconut milk (14 oz, full fat): Don't skimp on the quality; the full-fat version creates that luxurious, slightly sweet base that makes every spoonful feel indulgent.
• Boneless, skinless chicken breast or thighs (1 lb): Thighs stay juicier if you're worried about drying them out, but breasts work perfectly fine when you don't overcook them.
• Soy sauce (3 tablespoons total across marinade and sauce): Keep it on hand for both the chicken bath and the peanut sauce—it's the quiet backbone of the whole dish.
• Creamy peanut butter (1/3 cup): Look for versions without added sugar if you can; the natural oils in good peanut butter make a silkier sauce.
• Fresh vegetables (cabbage, carrots, cucumber, edamame): Buy them pre-cut if you're pressed for time—this is where I stopped feeling guilty about shortcuts.
• Lime juice and sesame oil: These two bring brightness and depth; neither one is optional if you want the sauce to sing.
• Cilantro (1/4 cup): Chop it just before serving so it stays vibrant and doesn't turn dark in the bowl.

Instructions

Prepare wholesome dog meals by mixing with warm water for easy serving and homemade-style feeding.

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Rinse and start your rice:

Run the jasmine rice under cold water while rubbing it gently between your fingers until the water runs almost clear—this removes the starch and keeps the grains separate. Combine it in a saucepan with the coconut milk, water, and salt, then bring to a boil before turning the heat down to a whisper and covering it tightly.

Build the chicken marinade:

Whisk together soy sauce, lime juice, olive oil, honey, minced garlic, and ginger in a shallow bowl—you want a balance where you can taste the saltiness and the brightness at the same time. Get the chicken in there and move it around so every surface touches the marinade, then let it sit while you prep everything else.

Get the grill ready and cook:

Heat your grill or grill pan over medium-high heat until a drop of water sizzles immediately on contact. Lay the chicken on the hot surface and don't move it for at least five minutes—you're building a golden crust that locks in the juices.

Whisk together the peanut sauce:

Combine peanut butter, soy sauce, rice vinegar, honey, and sesame oil in a small bowl, then slowly add warm water while whisking until you reach that perfect drizzle-able consistency. Taste it and adjust—if it needs more tang, add vinegar; if it needs more warmth, add a pinch of sriracha.

Assemble with intention:

Spoon coconut rice into bowls as your base, then arrange chicken, cabbage, carrots, cucumber, and edamame around it like you're creating something beautiful—because you are. Drizzle the sauce generously and finish with chopped peanuts and cilantro.

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One evening, my roommate and I made these bowls while catching up after weeks of barely seeing each other. We grilled the chicken on our apartment's tiny balcony, laughing about how the smoke was probably annoying the neighbors, and somehow the whole meal felt like a celebration even though it was just a regular Wednesday.

Why the Coconut Milk Makes All the Difference

Coconut milk isn't just an ingredient in this rice—it's the soul of it. When it simmers with the rice, it infuses every grain with a subtle sweetness and richness that plain water never could. The result is rice that tastes luxurious on its own, so when you top it with grilled chicken and fresh vegetables, everything feels elevated without being complicated.

Making This Vegetarian or Vegan

Swap the chicken for pressed tofu that you've pan-fried until the edges are crispy, or load the bowl with extra roasted vegetables like broccoli, bell peppers, or cauliflower. For vegan, use almond or sunflower seed butter in the sauce instead of peanut butter, and swap the honey for maple syrup—the whole bowl stays just as satisfying and flavorful.

Storage and Make-Ahead Magic

You can prep this bowl in components and store everything separately in the fridge for up to three days, then assemble when you're ready to eat. The rice keeps beautifully, the chicken actually tastes better after a day or two of sitting with the marinade flavors, and the vegetables stay crisp if you keep them uncovered. Just keep the peanut sauce separate and don't dress the greens until you're about to eat.

• Make the peanut sauce the day before so the flavors deepen and meld together.
• If the sauce separates or gets too thick in the fridge, whisk in a little warm water to bring it back to life.
• Toast your chopped peanuts fresh on the day you serve so they stay crunchy and don't absorb moisture from the air.

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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This bowl is the kind of meal that makes you feel nourished in a way that goes beyond calories and protein. Make it once, and it becomes the thing you crave when you want something that tastes both comforting and alive.

Recipe FAQs

→ Can I make this bowl vegetarian?

Absolutely. Substitute grilled chicken with firm tofu, tempeh, or chickpeas. Marinate and cook the tofu the same way as the chicken for best results.

→ How long does the peanut sauce keep?

Store the peanut sauce in an airtight container in the refrigerator for up to one week. The sauce may thicken when cold—simply whisk in a tablespoon of warm water to reach desired consistency.

→ Can I prepare components ahead?

Yes. Cook the coconut rice up to two days in advance and reheat gently. The chicken can be marinated overnight, and vegetables can be prepped a day ahead. Store everything separately and assemble when ready to serve.

→ What other grains work well?

Brown rice, quinoa, or cauliflower rice make excellent substitutes. Adjust cooking liquid and time accordingly. Brown rice will take longer to cook, while cauliflower rice needs just 5-8 minutes.

→ Is the peanut sauce spicy?

The base peanut sauce is mild and slightly sweet. Sriracha adds optional heat—start with half a teaspoon for gentle warmth or omit entirely for a kid-friendly version.