Save The smell of coconut rice simmering on the stove always takes me straight back to a humid Tuesday evening when I was trying to salvage a sad desk salad routine. I had walked past a Thai place on my lunch break and caught a whiff of peanut sauce, and something just clicked. That night, I threw together what I had in the fridge: chicken, some shredded cabbage, a jar of peanut butter, and a can of coconut milk I'd been ignoring for months. It wasn't perfect, but it was so much better than another boring meal.
I started making this bowl every Sunday for my partner and myself after we both admitted we were spending too much on mediocre lunches. The first time I packed it into glass containers, I wasn't sure how the textures would hold, but when I cracked one open at my desk the next day, my coworker leaned over and asked what smelled so good. Now it's become our little weekly ritual, and we fight over who gets the extra peanut sauce.
Ingredients
- Jasmine rice: This is the base that soaks up all the coconut goodness, and rinsing it really does make a difference in fluffiness.
- Canned coconut milk: Shake the can hard before opening or you will get a weird separated mess, trust me on this one.
- Boneless skinless chicken breast: Dice it small so it cooks fast and gets those crispy golden edges that soak up the soy sauce.
- Creamy peanut butter: The star of the sauce, and using the regular stuff works better than natural because it emulsifies smoother.
- Soy sauce: Adds that salty umami punch to both the chicken and the sauce, and I always keep extra on hand.
- Honey or maple syrup: Just enough sweetness to balance the lime and vinegar without making it dessert.
- Rice vinegar: Brings a subtle tang that cuts through the richness of the peanut butter beautifully.
- Lime juice: Freshly squeezed is worth it here, it wakes up the whole sauce.
- Sesame oil: A little goes a long way, it adds that toasty depth you taste but can't quite place.
- Red cabbage: Stays crunchy even after a day in the fridge and adds a pop of color that makes the bowl feel alive.
- Carrots: Julienned or shredded, they add sweetness and crunch that plays perfectly with the creamy sauce.
- Fresh cilantro: I know it's divisive, but it brings a brightness that ties everything together.
- Roasted peanuts: Optional but highly recommended for that extra crunch and nutty hit.
Instructions
- Start the coconut rice:
- Rinse your jasmine rice until the water runs clear, it only takes a minute and prevents gummy rice. Combine it with the coconut milk, water, and salt in a saucepan, bring it to a boil, then cover and let it do its thing on low heat for 15 minutes before steaming off the heat.
- Cook the chicken:
- Heat your skillet nice and hot with olive oil, then toss in the diced chicken with soy sauce, pepper, and garlic. Let it sizzle and brown for 6 to 8 minutes, stirring occasionally so it gets golden and caramelized on the edges.
- Whisk together the peanut sauce:
- In a bowl, combine peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes if you like heat. Add warm water a tablespoon at a time until it drizzles smoothly off your whisk.
- Build your bowls:
- Fluff the rice with a fork and divide it among four bowls, then top with the chicken, cabbage, carrots, and cilantro. Drizzle generously with the peanut sauce and finish with chopped peanuts and lime wedges on the side.
Pin it One Saturday I made a double batch of this for a potluck, and my friend who claimed she hated meal prep asked for the recipe before she even finished her bowl. She texted me three days later saying she had made it twice already and her husband was obsessed with the peanut sauce. It's one of those recipes that makes you feel like you've got your life together, even when you definitely don't.
Make It Your Own
This bowl is incredibly forgiving and practically begs you to swap things around. I've used tofu, shrimp, and even leftover rotisserie chicken when I was feeling lazy. Toss in edamame, cucumber, bell peppers, or whatever vegetables are hanging out in your crisper drawer. The peanut sauce is the real MVP here, so as long as you've got that, the rest is just a delicious choose your own adventure.
Storing and Reheating
I like to pack everything separately if I'm meal prepping: rice and chicken in one container, veggies in another, and sauce in a small jar. When it's time to eat, I microwave the rice and chicken for about 90 seconds, add the cold crunchy toppings, and drizzle the sauce over everything. It keeps in the fridge for up to four days, and honestly, the flavors get even better as they mingle.
Pairing and Serving Ideas
This bowl is filling enough on its own, but sometimes I'll serve it with a side of quick pickled cucumbers or a light cucumber salad if I'm feeling fancy. A crisp Riesling or a cold Thai iced tea makes it feel like a real occasion, even if you're just eating it on your couch in sweatpants.
- Double the peanut sauce and keep it in a jar for drizzling on everything from roasted vegetables to noodles.
- If you like spice, add extra chili flakes or a drizzle of sriracha on top when serving.
- Swap jasmine rice for brown rice or cauliflower rice if you want to change up the base.
Pin it This bowl has become my go to whenever I need something that feels nourishing and exciting at the same time. I hope it brings you as many easy weeknight wins and happy lunchtime moments as it's brought me.
Frequently Asked Questions
- → Can I make this bowl ahead for meal prep?
Absolutely. The components store well separately for up to 4 days. Keep the peanut sauce in a separate container and add fresh toppings just before serving.
- → What can I substitute for peanut butter?
Try almond butter or cashew butter for similar creamy texture. For nut-free options, sunflower seed butter works well, though the flavor profile will shift slightly.
- → How do I adjust the peanut sauce consistency?
Add warm water one tablespoon at a time until you reach your desired thickness. The sauce naturally thickens when chilled, so thin slightly if storing.
- → Can I use brown rice instead of jasmine?
Yes, though cooking time increases to about 40-45 minutes. You may need slightly more liquid—add ¼ cup extra water and adjust as needed.
- → Is this freezer-friendly?
The rice and chicken freeze well for up to 3 months. Store the sauce and fresh vegetables separately, then assemble after thawing for best texture and flavor.
- → How can I add more heat?
Increase chili flakes in the sauce, add fresh minced ginger, or drizzle with sriracha. Sliced Thai chilies as a topping also deliver bright, spicy heat.