Save to Pinterest There's something about building a bowl that feels less like cooking and more like creating—every component distinct and colorful, waiting to come together. I stumbled onto this peanut chicken bowl during a busy week when I needed something that tasted restaurant-quality but didn't demand hours in the kitchen. The coconut rice alone sold me, but it was the moment I drizzled that warm peanut sauce and watched it pool into every corner that I knew this would become a regular in my rotation.
I made this for my sister on a Sunday afternoon when she mentioned feeling stuck in a rut with lunch options, and watching her face light up when she took that first bite reminded me why I love cooking for people. She asked for the recipe before she'd even finished the bowl, which felt like the highest compliment possible.
Ingredients
- Jasmine rice: Its delicate fragrance pairs beautifully with coconut milk, and rinsing it first prevents clumping—a lesson learned the hard way years ago.
- Canned coconut milk: Shake it well before opening so the cream mixes evenly; I've found this makes all the difference in texture.
- Boneless, skinless chicken breast: Dicing it uniform-sized ensures even cooking and prevents some pieces from drying out while others stay undercooked.
- Creamy peanut butter: The base of your sauce, so choose one you actually enjoy eating; natural or standard both work, but avoid the overly oily varieties.
- Soy sauce: Use tamari if you need gluten-free; it's subtly different but equally delicious.
- Rice vinegar: This lightens the sauce beautifully and cuts through the richness without the sharp bite of regular vinegar.
- Lime juice: Freshly squeezed makes a noticeable difference—bottled lime juice tastes oddly metallic by comparison.
- Red cabbage: Its color doesn't fade and holds its crunch even when dressed, making it more forgiving than green cabbage.
- Fresh cilantro: If you're a cilantro-soap person, swap it for fresh basil or mint without guilt.
Instructions
- Rinse and combine your rice:
- Cold water over jasmine rice reveals how much starch is hiding—keep rinsing until the water runs nearly clear, then combine with coconut milk, water, and salt in your saucepan. This step seems fussy but transforms the rice from sticky to fluffy and separate.
- Simmer covered, then steam:
- Bring to a boil, give it one good stir, then lower the heat and cover tightly for 15 minutes. The steam does the real work, so resist peeking; when you lift the lid after those final 10 minutes off heat, you'll smell the coconut right away.
- Sear the chicken golden:
- Heat oil until it shimmers, then add your diced chicken with soy sauce, pepper, and garlic—the sizzle should be immediate and confident. Watch for that golden-brown color; it takes about 6 to 8 minutes, and the chicken will continue cooking slightly after you remove it, so don't wait for it to look completely opaque.
- Whisk the peanut sauce smooth:
- Start with peanut butter, soy sauce, honey, vinegar, lime juice, sesame oil, and garlic, then gradually add warm water until you reach a drizzling consistency—too thick and it won't coat, too thin and it disappears. The sauce should feel generous but not soupy.
- Layer and dress each bowl:
- Start with coconut rice as your base, top with warm chicken, then arrange cabbage, carrots, and cilantro in sections so each spoonful gets something of everything. A generous drizzle of peanut sauce, a scatter of roasted peanuts, and a lime wedge complete the picture.
Save to Pinterest What started as a practical lunch solution became something I crave on particular moods—when I want something bright and fresh but deeply satisfying. There's comfort in knowing exactly what's going into every bite, and every time I make it, that bowl feels like an act of care toward myself.
Building Bowls That Actually Stay Fresh
The real magic of this recipe is how well it handles meal prep without getting soggy or tired. I keep the rice, chicken, and sauce in separate containers and assemble just before eating, which means Monday's bowl tastes as good as Thursday's. The cabbage and carrots hold their crunch for days because they're raw, and cilantro can be added at the last moment if you're worried about wilting.
The Peanut Sauce Variations
Once you understand the ratio of peanut butter to liquid to acid and sweet, you can play with this endlessly. I've made it with almond butter on nights when I'm out of peanuts, stretched it with coconut milk for a different texture, and even added a touch of sriracha when I wanted more heat. The beauty is that the base formula stays steady—it's really about tasting as you go and adjusting to what your particular ingredients want.
Customizing Your Bowl
This bowl thrives on personalization because the structure is so flexible. I've added diced cucumber for extra crunch, stirred in some edamame for a second protein boost, and roasted strips of bell pepper when I had them on hand. The sauce is forgiving enough to work with nearly any vegetable combination you can imagine, making this as much a template as an actual recipe.
- Swap the chicken for crumbled tofu, tempeh, or even canned chickpeas if you're going vegetarian or just want variety.
- Make the peanut sauce in a mason jar and shake it up when you're ready to eat—it's almost meditative and ensures even distribution.
- Toast your peanut garnish in a dry skillet just before serving to wake up its flavor and add genuine crunch.
Save to Pinterest This bowl has become my answer to the question of what's for lunch, because it satisfies without being heavy and looks beautiful enough that it feels like you've done something special for yourself. That small act of building something nourishing makes an ordinary Tuesday feel a little less ordinary.
Recipe Q&A
- → Can I make this bowl ahead for meal prep?
Yes, this bowl prepares excellent for meal prep. Store components separately in airtight containers for up to 4 days. Keep the peanut sauce in a separate jar and reheat chicken and rice gently before assembling.
- → What protein alternatives work well?
Substitute chicken breast with tofu, tempeh, or shrimp. For plant-based options, press and pan-fry firm tofu cubes with the same seasonings until golden and crispy on the edges.
- → How can I adjust the peanut sauce consistency?
Add warm water one tablespoon at a time until reaching your preferred thickness. For a thinner dressing, add up to 3 tablespoons. To thicken, stir in additional peanut butter.
- → Is this dish gluten-free?
Replace regular soy sauce with gluten-free tamari to make this completely gluten-free. All other ingredients including coconut milk, peanut butter, and vegetables are naturally gluten-free.
- → What other vegetables can I add?
Sliced cucumber, edamame, bell peppers, snap peas, or shredded purple cabbage make excellent additions. Roasted sweet potato or avocado also complement the Thai flavors beautifully.