Pin It This Coconut Rice Peanut Bowl is a vibrant, nourishing meal that brings together the comforting creaminess of coconut milk with the savory punch of a homemade peanut sauce. It is a perfect balance of textures and flavors, featuring succulent grilled chicken, fluffy jasmine rice, and a colorful array of fresh, crisp vegetables.
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Whether you are looking for a wholesome weeknight dinner or a flavorful meal-prep option, this bowl delivers a fusion of Asian-inspired tastes that are both satisfying and easy to assemble. The combination of warm protein and chilled, crisp vegetables makes it a versatile choice for any season.
Ingredients
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- For the Coconut Rice: 1 1/2 cups jasmine rice, 1 (14 oz / 400 ml) can full-fat coconut milk, 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 cooked and shelled edamame, 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 chopped peanuts, lime wedges.
Instructions
- Prepare the Coconut Rice
- Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Let it stand, covered, for 5 minutes before fluffing with a fork.
- Marinate the Chicken
- In a shallow bowl, whisk together the soy sauce, lime juice, olive oil, honey, garlic, ginger, salt, and pepper. Add the chicken and toss to coat. Marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
- 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 and the juices run clear. Let the chicken rest for 5 minutes, then slice it into strips.
- Prepare the Peanut Sauce
- In a small bowl, combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha. Gradually whisk in warm water until you reach your desired creamy consistency.
- Assemble the Bowls
- Divide the coconut rice among four bowls. Top each with the sliced chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with the peanut sauce and garnish with chopped peanuts and lime wedges.
Zusatztipps für die Zubereitung
Using the right tools is essential for this recipe; ensure you have a saucepan with a lid for the rice and a preheated grill pan to achieve perfect char marks on the chicken. Always rinse your jasmine rice thoroughly to remove excess starch, which prevents it from becoming overly gummy. For safety, verify that the chicken is cooked through before slicing.
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Varianten und Anpassungen
This recipe is highly customizable. For a vegetarian version, substitute the chicken with firm grilled tofu. If you prefer more fiber, try using brown rice instead of jasmine. For a tropical twist, add sliced avocado or fresh mango. To make the dish gluten-free, simply use tamari in place of the soy sauce.
Serviervorschläge
Serve these bowls immediately while the rice and chicken are warm for the best experience. The dish can also be served at room temperature, making it a great option for office lunches. Be sure to provide extra lime wedges on the side to allow everyone to adjust the acidity to their liking.
Pin It This Coconut Rice Peanut Bowl is a celebration of fresh ingredients and bold, Asian-inspired flavors. With its balance of protein, healthy fats, and vibrant vegetables, it is a meal that will leave you feeling energized and satisfied. Enjoy the wonderful fusion of creamy coconut and savory peanut in every spoonful!
Recipe Questions & Answers
- → Can I make the coconut rice ahead of time?
Yes, you can prepare the coconut rice up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently with a splash of water before assembling the bowls.
- → What protein alternatives work well in this bowl?
Grilled shrimp, pan-seared tofu, or even chickpeas make excellent substitutes for chicken. Each absorbs the marinade beautifully and complements the coconut rice and peanut sauce flavors.
- → How can I adjust the peanut sauce consistency?
Add warm water one tablespoon at a time until you reach your desired thickness. For a thinner drizzling consistency, add more water. For a thicker dipping sauce, use less water and consider adding a touch more peanut butter.
- → Is this bowl freezer-friendly?
The coconut rice and grilled chicken freeze well separately for up to 3 months. However, the fresh vegetables and peanut sauce are best enjoyed fresh. Assemble bowls just before serving for optimal texture and flavor.
- → What vegetables can I substitute?
Feel free to swap in bell peppers, snap peas, shredded kale, or roasted sweet potatoes. The beauty of this bowl is its versatility—use whatever fresh, crisp vegetables you have on hand.
- → Can I make this dairy-free?
Absolutely. This bowl is naturally dairy-free as written. Just ensure your coconut milk doesn't contain added dairy products and verify all other ingredients are dairy-free if you have severe sensitivities.
