Coconut Rice Peanut Bowl

The Coconut Rice Peanut Bowl is a vibrant and nourishing main dish that brings together a wonderful harmony of flavors and textures. Featuring succulent grilled chicken, fluffy coconut-infused rice, and an array of crisp fresh vegetables, this bowl is topped with a creamy peanut sauce for a perfectly balanced and flavorful meal.

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This Asian-inspired fusion dish is designed for those who appreciate a meal that is as beautiful as it is delicious. The combination of warm, freshly grilled chicken and the cool crunch of julienned carrots and cucumber ensures every bite is satisfying.

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 (to thin), 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, or up to 1 hour for deeper 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 into strips.

4. Prepare the Peanut Sauce

In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha. Whisk in warm water a little at a time until the sauce reaches your desired consistency.

5. Assemble the Bowls

Divide the coconut rice among four bowls. Top each with the sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, edamame, and cilantro. Drizzle generously with peanut sauce and garnish with chopped roasted peanuts and lime wedges.

Zusatztipps für die Zubereitung

To ensure the best results, use a heavy-bottomed saucepan for the coconut rice to prevent scorching. When grilling the chicken, avoid moving it too much to allow a nice golden crust to form. For the vegetables, using a mandoline or a sharp chef's knife will help you achieve perfectly thin slices for that signature crunch.

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, consider adding sliced avocado or fresh mango. To make the dish gluten-free, simply replace the soy sauce with tamari.

Serviervorschläge

Arrange the ingredients in sections on top of the rice for a deconstructed look that highlights the vibrant colors. Serve with extra lime wedges on the side so guests can add a burst of acidity to brighten the peanut sauce just before eating.

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Whether you are looking for a healthy lunch or a flavorful family dinner, the Coconut Rice Peanut Bowl is a satisfying choice. Its combination of wholesome ingredients and Asian-inspired seasonings makes it a staple for anyone who loves a balanced, nutrient-dense meal.

Questions & Answers

→ Can I make this bowl vegetarian?

Absolutely. Substitute the chicken with firm tofu or tempeh. Press the tofu for 15 minutes, then marinate and grill or pan-fry until golden and crispy. The preparation time remains the same.

→ How long does the peanut sauce keep?

The peanut sauce stores beautifully in an airtight container in the refrigerator for up to one week. It may thicken when cold—simply whisk in a teaspoon of warm water to restore the desired consistency.

→ Can I prepare the components ahead?

Yes. The coconut rice reheats perfectly, and the chicken can be grilled and sliced up to two days in advance. Store vegetables separately to maintain crunch. Assemble bowls just before serving for optimal texture.

→ What other proteins work well?

Grilled shrimp, sliced steak, or even salmon fillets pair wonderfully with the coconut rice and peanut flavors. For plant-based options, try roasted chickpeas or marinated portobello mushrooms.

→ Is the peanut sauce spicy?

The base sauce is mild and savory-sweet. The sriracha is optional—add it gradually to reach your preferred heat level. You can also substitute with chili garlic paste or fresh minced chilies for different spice profiles.

→ Can I use other rice varieties?

Brown rice, basmati, or even quinoa work well. Adjust cooking liquid and time according to package instructions. Brown rice will require approximately 45 minutes to cook and more water.