Save There's something about a bowl that just makes sense when life gets hectic. I discovered this peanut chicken version during a particularly overwhelming week when I needed something that felt restaurant-quality but didn't demand hours at the stove. The combination of creamy coconut rice, tender chicken, and that silky peanut sauce came together almost by accident, and somehow it became the dish I make whenever I want to feel genuinely nourished without the stress.
I made this for my coworkers last spring during a potluck, and watching their faces light up when they tasted the peanut sauce was oddly touching. One person said it tasted like they'd ordered takeout, which somehow felt like the highest compliment. After that, it became the dish I'd make whenever I wanted to contribute something people would actually remember.
Ingredients
- Jasmine rice: The floral fragrance is part of what makes this feel special, and rinsing it really does make a difference in texture.
- Canned coconut milk: Shake it well first—that separation is real, and you want both the cream and liquid distributed evenly.
- Boneless, skinless chicken breast: Dice it into roughly even pieces so everything cooks at the same speed.
- Creamy peanut butter: Not the natural kind that separates, unless you're into that; the regular stuff whisks smoothly into the sauce.
- Soy sauce: Use tamari if you need gluten-free; the flavor difference is minimal but the peace of mind matters.
- Rice vinegar: This is what keeps the sauce bright instead of heavy.
- Fresh cilantro: Sounds optional but it genuinely ties everything together in a way dried herbs never will.
- Red cabbage and carrots: The crunch and color are non-negotiable; they're doing more than looking pretty here.
Instructions
- Rinse and combine the rice:
- Run your jasmine rice under cold water in a fine mesh strainer, stirring gently until the water runs clear—this removes excess starch and prevents gumminess. Pour the rinsed rice into a medium saucepan with the coconut milk, water, and salt.
- Simmer until tender:
- Bring everything to a boil, give it one good stir, then cover and drop the heat to low for 15 minutes. The kitchen will smell incredible, which is a sign it's working.
- Let it rest:
- Remove from heat and keep the lid on for 10 minutes while the rice finishes absorbing moisture. When you fluff it with a fork, each grain should be separate and fluffy.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers slightly, then add your diced chicken with the soy sauce, pepper, and garlic. You want to hear a nice sizzle when the chicken hits the pan.
- Cook until golden:
- Let it sit undisturbed for a minute or two before stirring—this develops color and flavor. Continue sautéing for 6 to 8 minutes total until the chicken is cooked through and has golden edges.
- Whisk the peanut sauce:
- In a bowl, combine peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, minced garlic, and chili flakes if using. Add warm water one tablespoon at a time while whisking until you reach a drizzle-able consistency that's neither too thick nor too thin.
- Build your bowls:
- Start with a base of coconut rice, then top with warm chicken, crisp raw cabbage, carrots, and a generous handful of cilantro. Drizzle peanut sauce generously over everything and finish with chopped peanuts and a lime wedge.
Save There was a moment last month when my partner came home stressed from work, I handed them this bowl, and they just sat quietly for a minute before saying it was exactly what they needed. That's when I realized this dish had become something beyond just lunch—it's comfort that tastes like care.
Customizing Your Bowl
The beauty of bowl meals is how forgiving they are. Swap chicken for crispy tofu or tempeh if you prefer, or add steamed edamame, sliced cucumber, or bell peppers for extra vegetables. I've even added a soft-boiled egg on top, which transforms it into something almost decadent without changing the core recipe.
Making Ahead and Storage
This is the ultimate meal-prep dish, which is part of why it became a weekday staple. Cook the rice and chicken on Sunday, store them separately in airtight containers, and they'll keep for up to four days. The peanut sauce actually improves slightly after sitting overnight as the flavors meld, and it stays fresh refrigerated for up to five days.
Pairing and Serving Ideas
Serve this with something cold and slightly sweet—Thai iced tea is the obvious choice, but a crisp Riesling or even a ginger-lemon sparkling water works beautifully. The acidity and freshness complement the richness of the peanut sauce without competing with it.
- Squeeze fresh lime juice over everything right before eating to brighten all the flavors.
- Keep extra peanut sauce on the side for people who want more.
- Toast the chopped peanuts in a dry skillet for 30 seconds just before serving to deepen their flavor.
Save This bowl has become one of those recipes I return to again and again, not because it's complicated, but because it feels thoughtful without demanding too much. It's the kind of meal that reminds you that taking care of yourself doesn't have to be hard.
Recipe FAQs
- → Can I make this bowl vegetarian?
Yes, substitute the chicken with firm tofu or tempeh. Press and pan-fry the tofu before adding to the bowl for the best texture.
- → How long does the peanut sauce keep?
The peanut sauce stores well in an airtight container in the refrigerator for up to 5 days. You may need to add a splash of warm water when reheating.
- → What rice works best for this bowl?
Jasmine rice is ideal due to its floral aroma that complements the coconut. Basmati or long-grain white rice are suitable alternatives.
- → Can I adjust the spice level?
Control the heat by adjusting the chili flakes in the sauce. For more spice, add sriracha or fresh Thai chilies to the peanut sauce.
- → Is this suitable for meal prep?
Absolutely. Assemble the bowls without the sauce and store them in the refrigerator for 3-4 days. Add fresh toppings and sauce when serving.