Save to Pinterest Experience a burst of tropical and savory flavors with this Coconut Rice Peanut Bowl. This dish combines the creamy, aromatic essence of jasmine rice cooked in coconut milk with succulent grilled chicken marinated to perfection. Accompanied by a rainbow of crisp, fresh vegetables and a velvety peanut sauce, it is the ultimate balanced meal that is both nourishing and deeply satisfying.
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Whether you are prepping for a healthy weeknight dinner or a vibrant weekend lunch, this bowl offers a beautiful presentation that looks like it came straight from a gourmet cafe. The contrast between the warm, tender chicken and the crunchy red cabbage and cucumber makes every bite a textured delight.
Ingredients
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- For the Coconut Rice: 1 1/2 cups jasmine rice, 1 (14 oz / 400 ml) can coconut milk (full fat), 1 cup water, 1/2 teaspoon salt
- For the Grilled Chicken: 1 lb (450 g) boneless, skinless chicken breast (or thighs), 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 teaspoon honey, 1 clove garlic, minced, 1/2 teaspoon ground ginger, salt and pepper, to taste
- For the Fresh Veggies: 1 cup shredded red cabbage, 1 cup julienned carrots, 1 cup thinly sliced cucumber, 1/2 cup edamame, cooked and shelled, 1/4 cup chopped cilantro
- For the Peanut Sauce: 1/3 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil, 2–3 tablespoons warm water, 1/2 teaspoon sriracha or chili sauce (optional)
- For Garnish: 2 tablespoons roasted peanuts, chopped, lime wedges
Instructions
- Prepare the Coconut Rice
- Rinse the jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Marinate the Chicken
- In a shallow bowl, whisk together soy sauce, lime juice, olive oil, honey, garlic, ginger, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes (up to 1 hour for more flavor).
- Grill the Chicken
- Preheat a grill or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side, or until fully cooked and juices run clear. Rest for 5 minutes, then slice.
- Prepare the Peanut Sauce
- In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha (if using). Whisk in warm water a little at a time until desired consistency is reached.
- Assemble the Bowls
- Divide coconut rice among four bowls. Top each with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce. Garnish with chopped peanuts and lime wedges.
Zusatztipps für die Zubereitung
To ensure your jasmine rice is perfectly fluffy and not sticky, rinsing it until the water runs clear is a crucial step. When grilling the chicken, avoid moving it too often to get those beautiful char marks, and always allow the meat to rest before slicing to keep the juices inside.
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Varianten und Anpassungen
This recipe is highly versatile; you can substitute tofu for chicken for a vegetarian version or use brown rice for added fiber. For a tropical twist, try adding sliced avocado or fresh mango. If you need a gluten-free option, simply use tamari in place of the soy sauce.
Serviervorschläge
Assemble the bowls just before serving to maintain the crunch of the vegetables. Arrange the ingredients in separate sections for a poke-bowl aesthetic, and serve with extra lime wedges on the side for a fresh, citrusy finish that brightens the rich peanut sauce.
Save to Pinterest This Coconut Rice Peanut Bowl is a celebration of fresh ingredients and bold textures that come together in less than an hour. It is a fantastic way to enjoy a restaurant-quality fusion meal at home that is as healthy as it is delicious.
Recipe FAQs
- → What makes the coconut rice fluffy?
Rinsing the jasmine rice until water runs clear removes excess starch. Using full-fat coconut milk creates richness, while the 15-18 minute simmer time with proper standing ensures each grain separates perfectly.
- → Can I make this vegetarian?
Absolutely. Substitute firm tofu, tempeh, or grilled paneer for the chicken. Marinate and cook the alternative protein the same way, or simply increase the edamame portion for extra plant-based protein.
- → How long does the peanut sauce keep?
The peanut sauce stores well in an airtight container in the refrigerator for up to one week. The consistency may thicken when cold—simply whisk in a teaspoon of warm water before serving.
- → What vegetables work best in this bowl?
The combination of red cabbage, carrots, cucumber, and edamame provides ideal crunch and color balance. Feel free to add sliced bell peppers, shredded purple kale, or fresh snap peas based on seasonal availability.
- → Can I prepare components ahead?
Yes. The coconut rice reheats beautifully, and the peanut sauce can be made days in advance. Marinate chicken overnight for deeper flavor. Slice vegetables fresh before assembling for optimal texture.
