Save There's something about assembling a bowl that feels less like cooking and more like creating. I discovered this peanut chicken version on a Tuesday when I had leftover coconut milk, a craving for something with real substance, and about thirty minutes before my hunger won. The magic happened when I drizzled that first spoonful of warm peanut sauce over the golden chicken and fragrant rice—suddenly it wasn't just lunch, it was something I'd want to make again and again.
I brought this to a friend's house on a busy Friday when we were both tired of takeout menus, and watching her face when she took that first bite was worth every minute of chopping vegetables. She asked for the recipe before she finished eating, which never happens—she's the type who actually makes things. Now when we cook together, she brings the peanut butter and I bring the jasmine rice.
Ingredients
- Jasmine rice (1 cup): This fragrant variety absorbs the coconut milk beautifully without turning mushy, but rinse it thoroughly or you'll end up with cloudy, starchy results.
- Unsweetened canned coconut milk (1 cup): Always shake that can—the cream separates, and if you don't distribute it, you'll have dry rice on one end and soupy on the other.
- Boneless, skinless chicken breast (1 lb): Dice it into bite-sized pieces so it cooks evenly and feels substantial in every spoonful without needing a knife at the bowl.
- Creamy peanut butter (⅓ cup): Use the real stuff with just peanuts and salt—the ultra-smooth versions sometimes have additives that make the sauce taste flat and commercial.
- Soy sauce (3 tbsp total): This is your umami backbone, but if you're sensitive to gluten, tamari works beautifully without changing the flavor profile.
- Honey or maple syrup (1 tbsp): Either works, but honey gives a cleaner sweetness while maple adds an earthy undertone.
- Rice vinegar (1 tbsp): This gentle acid brightens everything without the sharp bite of white vinegar.
- Fresh lime juice (1 tbsp): Bottled lime juice gets the job done, but fresh makes you taste the difference instantly.
- Sesame oil (1 tsp): A little goes a long way—it adds a nutty warmth that ties all the flavors together.
- Red cabbage (1 cup, thinly sliced): The crunch matters here, and the color doesn't fade like green cabbage does.
- Carrots (1 cup, julienned): Fresh and raw keeps them crisp and sweet, cutting through the richness of the sauce.
- Fresh cilantro (¼ cup, chopped): Don't skip this—it adds a brightness that makes the whole bowl sing.
Instructions
- Rinse and simmer the coconut rice:
- Run cold water over your jasmine rice until the water runs completely clear, which takes longer than you'd think but prevents gumminess. Combine the rinsed rice, coconut milk, water, and salt in a saucepan, bring it to a boil, give it one good stir, then cover and drop the heat to low for 15 minutes—resist the urge to peek.
- Let the rice rest:
- Turn off the heat and keep the lid on for 10 minutes while you handle everything else. This finishing steam makes each grain separate and fluffy instead of compressed.
- Sear the chicken until golden:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add your diced chicken with the soy sauce, pepper, and minced garlic all at once. The chicken will brown in 6 to 8 minutes—you're looking for golden edges and no pink inside.
- Whisk the peanut sauce into silky perfection:
- In a separate bowl, combine peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes if you want that subtle heat. Add warm water one tablespoon at a time, whisking until you reach that drizzle-able consistency—too thick and it coats, too thin and it pools.
- Build your bowls with intention:
- Divide the fluffy coconut rice into four bowls, then layer the warm golden chicken on top, followed by the crisp raw cabbage, carrots, and a generous handful of cilantro. Drizzle the peanut sauce over everything, scatter chopped roasted peanuts on top, and serve with lime wedges on the side for anyone who wants to squeeze extra brightness.
Save This bowl became something different one night when my partner made it with whatever vegetables were lingering in the crisper drawer, and somehow it was even better than the original. That's when I realized this isn't a recipe you follow—it's a foundation you build on, and that freedom is what makes it feel special every time.
The Sauce Is Your Secret Weapon
That peanut sauce is what transforms simple ingredients into something that tastes like you've been cooking Thai food for years. The balance of salty, sweet, tangy, and nutty should make you pause after the first taste and think, where did this come from? If it tastes flat, you probably need more lime juice or a pinch more salt—taste as you go, because that's where confidence in the kitchen comes from.
Make It Your Own
Vegetarians and vegans have told me they've swapped the chicken for pressed tofu or crumbled tempeh, and the bowls hold up beautifully because the sauce and rice do most of the heavy lifting. You can also add sliced cucumber for extra crunch, steamed edamame for protein and pop, or thinly sliced bell peppers if you want more color and sweetness. The beauty of a bowl is that it invites you to work with what you have and what you love.
- Prep your vegetables the night before if you're meal-prepping, but keep the sauce separate so nothing gets soggy.
- The peanut sauce keeps in the refrigerator for up to five days, which means you can make four servings of rice and chicken and have different sauce-based meals throughout the week.
- If you want to turn this into something warm and comforting, you can heat up your vegetables instead of serving them raw—it's a completely different experience.
Save 
This bowl has become my answer to the question that hits around 5 p.m., when you're tired but you want something that tastes like you actually tried. It's fast enough for a weeknight but impressive enough to serve when someone asks what's for dinner.
Recipe Questions & Answers
- → Can I make this bowl ahead for meal prep?
Yes, this bowl meal preps exceptionally well. Store the rice, chicken, vegetables, and sauce in separate containers for up to 4 days. Reheat the rice and chicken gently, then assemble with fresh toppings and sauce when ready to eat.
- → What can I substitute for peanut butter?
Try almond butter, cashew butter, or sunflower seed butter for a different nutty profile. For a nut-free version, use tahini or coconut butter, though the flavor will differ from traditional Thai peanut sauce.
- → How do I make the peanut sauce thinner or thicker?
Add warm water one tablespoon at a time to thin the sauce to your desired consistency. If it becomes too thin, whisk in additional peanut butter or let it sit refrigerated to thicken naturally.
- → Can I use brown rice instead of jasmine?
Brown rice works well but requires longer cooking time and more liquid. Increase water to 1.25 cups and simmer for 40-45 minutes. The nutty flavor pairs beautifully with the Thai-inspired ingredients.
- → Is this suitable for gluten-free diets?
Yes, simply replace regular soy sauce with gluten-free tamari or coconut aminos. Ensure all other ingredients, particularly the peanut butter, are certified gluten-free to avoid cross-contamination.
- → How spicy is this dish?
The base version is mild with just a hint of heat from optional chili flakes. Adjust spice level by adding more chili flakes, fresh chili peppers, or sriracha to the peanut sauce according to your preference.