Save Experience a burst of tropical flavors with this Coconut Rice Peanut Bowl. This vibrant dish brings together the creamy richness of jasmine rice simmered in coconut milk, the savory depth of grilled chicken marinated in ginger and lime, and the crunch of fresh, colorful vegetables. Drizzled with a velvety peanut sauce, it is a perfectly balanced meal that is as nourishing as it is delicious.
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The key to this bowl's success is the harmony of its components. By marinating the chicken in a blend of soy, honey, and garlic, you create a protein that stands up beautifully to the creamy rice base. It's a fusion-inspired meal that feels like a gourmet treat at home.
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
- 1. 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.
- 2. 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).
- 3. 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.
- 4. 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.
- 5. 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
For the fluffiest coconut rice, do not skip the rinsing step, as it removes excess starch that can make the rice gummy. Additionally, allowing the rice to rest covered for 5 minutes after cooking ensures that the steam finishes the process perfectly.
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Varianten und Anpassungen
You can easily adapt this dish to your dietary needs. Substitute tofu for chicken for a vegetarian version, or use brown rice for added fiber. For a gluten-free option, ensure you use tamari instead of soy sauce.
Serviervorschläge
To enhance the tropical feel of the bowl, consider adding sliced avocado or fresh mango. Serve with extra lime wedges on the side so everyone can adjust the acidity to their liking.
Save This Coconut Rice Peanut Bowl is more than just a meal; it is a refreshing culinary experience. With its blend of textures and bold Asian-inspired flavors, it is sure to become a favorite for both weeknight dinners and meal prep alike.
Recipe Questions & Answers
- → Can I make this bowl vegetarian?
Yes, substitute the chicken with firm tofu cubes. Press and marinate the tofu using the same sauce, then grill or pan-fry until golden and crispy on the outside.
- → How do I store leftovers?
Store components separately in airtight containers. Keep rice and chicken for up to 4 days, vegetables for 3 days, and peanut sauce for 1 week. Reheat rice and chicken gently before assembling.
- → Can I use brown rice instead?
Absolutely. Brown rice adds fiber and nutty flavor. Adjust cooking liquid to 2 cups water and simmer for 40-45 minutes until tender. The coconut milk ratio stays the same.
- → Is the peanut sauce spicy?
The base sauce is creamy and savory without heat. Add sriracha or chili sauce to taste, starting with 1/2 teaspoon and adjusting upward for your preferred spice level.
- → What other vegetables work well?
Snap peas, bell peppers, shredded kale, or thinly sliced radishes add great crunch and color. Steamed broccoli or roasted sweet potato also complement the flavors beautifully.
- → Can I make this gluten-free?
Yes, replace soy sauce with tamari or coconut aminos throughout the marinade and peanut sauce. All other ingredients naturally contain no gluten.
