Save to Pinterest This Coconut Rice Peanut Bowl is a vibrant, nourishing meal that perfectly balances textures and flavors. Featuring fluffy coconut-infused rice, succulent grilled chicken, and a medley of crisp fresh vegetables, it is topped with a creamy peanut sauce that brings every element together for a truly satisfying fusion dining experience.
Save to Pinterest The beauty of this bowl lies in its versatility. While the grilled chicken provides a savory protein base, the colorful cabbage, carrots, and edamame ensure the meal remains light and fresh. It is a fantastic way to enjoy a variety of nutrients in one beautiful presentation.
Ingredients
- 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
- 1. Prepare the Coconut Rice
- Rinse the jasmine rice under cold water until clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Let stand covered for 5 minutes, then fluff with a fork.
- 2. Marinate the Chicken
- Whisk together soy sauce, lime juice, olive oil, honey, garlic, ginger, salt, and pepper in a bowl. Toss the chicken to coat and marinate for at least 15 minutes.
- 3. Grill the Chicken
- Preheat a grill or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side until fully cooked. Let rest for 5 minutes before slicing into strips.
- 4. Prepare the Peanut Sauce
- Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha. Gradually add warm water until you reach your desired drizzling consistency.
- 5. Assemble the Bowls
- Divide the fluffed coconut rice among four bowls. Top with the sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce and garnish with chopped peanuts and lime wedges.
Zusatztipps für die Zubereitung
For the fluffiest rice, ensure you rinse out as much starch as possible before cooking. When grilling the chicken, avoid moving it too much initially to achieve those beautiful charred grill marks that add a smoky depth to the bowl.
Varianten und Anpassungen
You can easily customize this dish by substituting tofu for the chicken for a vegetarian version. If you prefer more whole grains, brown rice works well, though it may require a longer cooking time. For a tropical twist, try adding sliced mango or avocado.
Serviervorschläge
Serve the bowls immediately while the rice and chicken are still warm. Arrange the vegetables in distinct sections around the bowl for a professional, vibrant look, and provide extra lime wedges on the side for guests to add a fresh citrus zing.
Save to Pinterest With its combination of protein, healthy fats, and fresh produce, this Coconut Rice Peanut Bowl is a complete and wholesome meal that doesn't compromise on flavor. It is a fantastic addition to your regular rotation for healthy, delicious eating.
Recipe Questions & Answers
- → Can I make this bowl vegetarian?
Yes, simply substitute the chicken with firm tofu or tempeh. Marinate and cook the tofu the same way as the chicken, grilling or pan-frying until golden and crispy on the outside.
- → How long does the peanut sauce keep?
The homemade peanut sauce will keep in an airtight container in the refrigerator for up to one week. It may thicken when chilled, so whisk in a small amount of warm water before serving.
- → Can I use regular rice instead of jasmine?
You can substitute jasmine rice with basmati or long-grain white rice. Cooking times may vary slightly, so check the package instructions and adjust the liquid accordingly.
- → Is this bowl gluten-free?
Yes, simply replace the soy sauce with gluten-free tamari or coconut aminos. Verify that all other ingredients, including the peanut butter, are certified gluten-free.
- → What other vegetables work well in this bowl?
Feel free to add bell peppers, snap peas, shredded broccoli, or mung bean sprouts. Sliced avocado or fresh mango also add a lovely tropical sweetness that complements the coconut rice.
- → Can I meal prep these bowls?
Absolutely! Store the rice, chicken, vegetables, and sauce separately in airtight containers. The components will keep for 3-4 days in the refrigerator. Reheat the rice and chicken gently before assembling.