Save There was a Tuesday last spring when I opened my fridge to find leftover rice, a sad pile of vegetables, and chicken that needed using. I had just bought coconut milk for a curry I never made. Instead of panicking, I started throwing things into bowls, whisking peanut butter with whatever I could find, and somehow ended up with the kind of meal that made me set my phone down and actually pay attention to what I was eating. That bowl became this recipe.
I made this for my sister when she visited in July, convinced she would politely eat it and order pizza later. She went back for seconds, then asked if she could take the leftover peanut sauce home. Now she texts me photos every time she makes her own version, usually with whatever vegetables she grabbed at the farmers market. Its become our thing, this bowl that started as a fridge-cleaning experiment.
Ingredients
- Jasmine rice: The floral fragrance of jasmine rice absorbs coconut milk beautifully, and rinsing it really does prevent gummy, sticky rice.
- Coconut milk: Full fat is essential here, the richness makes the rice taste like a vacation, and I learned the hard way that light coconut milk just makes it taste like regret.
- Boneless, skinless chicken breast: Thighs work even better if you want more flavor and forgiveness, since theyre harder to overcook and stay juicy on the grill.
- Soy sauce: This does double duty in both the marinade and the sauce, adding that savory depth that makes everything taste more alive.
- Lime juice: Fresh lime juice is non-negotiable, the bottled stuff tastes like cleaning product, and the brightness cuts through all the richness.
- Creamy peanut butter: The base of the sauce, and I always use the kind that needs stirring because it tastes more like actual peanuts and less like sugar.
- Rice vinegar: This brings a gentle tang that balances the sweetness and the fat without being as sharp as other vinegars.
- Honey: A little sweetness in both the marinade and the sauce makes everything harmonize, though maple syrup works if you want to keep it vegan.
- Sesame oil: Just a teaspoon adds this toasty, nutty background note that makes the sauce feel complete.
- Red cabbage: The crunch and color are perfect, and it holds up without wilting even if you make the bowls ahead.
- Carrots: Julienned carrots add sweetness and that satisfying snap, plus they look beautiful against the purple cabbage.
- Cucumber: Cool and refreshing, it balances the warm rice and the richness of the peanut sauce.
- Edamame: Little pops of protein and texture, plus they make the bowl feel more filling and substantial.
- Cilantro: I know some people taste soap, but for me, cilantro makes everything taste bright and intentional.
Instructions
- Make the Coconut Rice:
- Rinse your jasmine rice until the water runs clear, this takes a minute but prevents gluey rice. Combine it with coconut milk, water, and salt in a saucepan, bring it to a boil, then cover and simmer on low for 15 to 18 minutes until the liquid disappears and the rice is tender.
- Marinate the Chicken:
- Whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ginger, salt, and pepper in a shallow bowl. Toss the chicken in this mixture and let it sit for at least 15 minutes, though an hour is even better if you have the time.
- Grill the Chicken:
- Heat your grill or grill pan over medium-high until its properly hot, then cook the chicken for 5 to 7 minutes per side until the juices run clear. Let it rest for 5 minutes before slicing, this keeps all the moisture inside instead of on your cutting board.
- Whisk the Peanut Sauce:
- Combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if you like heat in a small bowl. Add warm water a tablespoon at a time, whisking until it reaches a pourable but still creamy consistency.
- Build the Bowls:
- Divide the fluffy coconut rice among four bowls, then top each one with sliced chicken, cabbage, carrots, cucumber, edamame, and cilantro. Drizzle the peanut sauce over everything and finish with chopped peanuts and lime wedges.
Save The first time I brought this to a potluck, three people asked for the recipe before they even finished eating. One friend admitted she licked her bowl when she thought no one was looking. Its the kind of food that makes people happy in a way thats hard to fake, and I think its because every bite has something going on, creamy, crunchy, tangy, sweet, all at once.
Swap It Your Way
This bowl is ridiculously flexible once you understand the basic structure. Ive made it with tofu instead of chicken, pressing it well and marinating it the same way, and it was just as satisfying. Brown rice works if you want more fiber, though youll need to adjust the liquid and cooking time. For a tropical vibe, add sliced mango or avocado on top. If you need it gluten-free, just swap tamari for the soy sauce and double-check your other ingredients.
Make It Ahead
I make components of this bowl on Sunday and eat well all week without much effort. The coconut rice keeps for four days in the fridge and reheats beautifully with a splash of water. The peanut sauce thickens as it sits, so just whisk in a bit more warm water before serving. Grilled chicken lasts three days, and the veggies stay crisp if you store them separately. Assemble each bowl fresh and it tastes like you actually tried, even on a Wednesday night when you very much did not.
Serving and Storing
Serve these bowls immediately after assembling for the best contrast between warm rice and cool, crunchy vegetables. Leftovers can be stored in separate containers, rice and chicken together, veggies in another, sauce in a small jar. Everything keeps for up to four days in the fridge. When reheating, add a tiny splash of water to the rice and warm it gently, then build your bowl fresh.
- Double the peanut sauce and keep it in a jar for drizzling on everything from roasted vegetables to noodles.
- If youre serving a crowd, set out all the components and let people build their own bowls.
- Lime wedges are not optional, the fresh squeeze right before eating makes everything come alive.
Save This bowl has become my answer to the question of what to make when I want something nourishing but exciting, healthy but indulgent. It proves that putting good ingredients in a bowl with a great sauce is sometimes all you need.
Kitchen Guide
- → Can I make this bowl vegetarian?
Yes, simply substitute the chicken with firm tofu or tempeh. Marinate and grill the tofu the same way as the chicken for similar flavor absorption.
- → How long does the peanut sauce keep?
The peanut sauce stores well in an airtight container in the refrigerator for up to one week. You may need to add a splash of water when reheating to regain the desired consistency.
- → Can I use brown rice instead?
Absolutely. Brown rice adds more fiber and nutrients but will require a longer cooking time and slightly more liquid. Adjust to about 2 cups water or broth.
- → Is this gluten-free?
Yes, by swapping regular soy sauce for gluten-free tamari in both the chicken marinade and peanut sauce, the entire bowl becomes gluten-free.
- → What other vegetables work well?
Thinly sliced bell peppers, shredded purple kale, steamed broccoli florets, or roasted sweet potato cubes all complement the coconut and peanut flavors beautifully.
- → Can I prepare components ahead?
The coconut rice, grilled chicken, and peanut sauce can all be made up to three days in advance. Store separately and assemble when ready to serve for best texture.