Save My friend Sophie came back from Bangkok with a craving she couldn't shake. She described this bowl she'd eaten at a tiny street stall, how the peanut sauce pooled around fluffy coconut rice and everything tasted bright and rich at once. We spent a Saturday trying to recreate it, tweaking the sauce three times until she finally closed her eyes and nodded. That's when I knew this recipe was a keeper.
I made this for a potluck once, and three people asked for the recipe before we even finished eating. One friend who claimed she didn't like peanut sauce came back for seconds. There's something about the way the lime cuts through the richness that converts skeptics. I've been making double batches ever since, because it never lasts as long as I hope.
Ingredients
- Jasmine rice: The floral aroma makes a difference here, rinse it well or the coconut milk will turn gummy instead of silky.
- Coconut milk: Shake the can hard before opening so the cream and liquid blend evenly into the rice.
- Chicken thighs: They stay juicier than breasts and soak up the marinade beautifully, but breasts work if you prefer leaner meat.
- Soy sauce: Use low sodium if you're watching salt, the fish sauce already brings plenty of savory punch.
- Fish sauce: Don't skip this, it adds an umami depth that soy sauce alone can't replicate.
- Lime juice: Fresh is essential, bottled lime juice tastes flat and won't brighten the dish the same way.
- Fresh ginger: Grate it finely so it melts into the marinade instead of leaving fibrous bits.
- Creamy peanut butter: Natural peanut butter works but stir it well, the oil separation can make the sauce grainy.
- Sriracha: Start with less if you're heat shy, you can always drizzle more on individual bowls.
- Red bell pepper: Slice it thin so it stays crisp and adds a sweet crunch against the tender chicken.
- Cucumber: English cucumbers have fewer seeds and won't water down your bowl as it sits.
- Cilantro: I know some people taste soap, so leave it off their portions and pile it on yours.
- Roasted peanuts: Chop them right before serving so they stay crunchy, not soft.
Instructions
- Prepare the coconut rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch so each grain stays separate. Combine rice, coconut milk, water, and salt in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes before letting it rest off heat for 10 more.
- Marinate the chicken:
- Whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger in a bowl until the sugar dissolves. Toss the chicken pieces in the marinade and let them sit for at least 10 minutes, though 30 makes them even more flavorful.
- Cook the chicken:
- Heat vegetable oil in a large skillet over medium high heat until it shimmers, then add the marinated chicken in a single layer. Stir occasionally and cook for 6 to 8 minutes until the edges turn golden and the pieces are cooked through.
- Make the peanut sauce:
- Whisk peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, ginger, and garlic in a bowl until completely smooth. Add water a tablespoon at a time if it's too thick, you want it pourable but still clinging to a spoon.
- Assemble the bowls:
- Fluff the coconut rice with a fork and divide it among four bowls, then arrange the cooked chicken, shredded carrots, sliced bell pepper, cucumber, and edamame on top. Drizzle the peanut sauce generously over everything and finish with cilantro, chopped peanuts, green onions, and lime wedges on the side.
Save The first time I served this to my kids, my youngest announced it was better than takeout. My partner still asks for it by name on busy weeks when we need something that feels special without the fuss. It's become our go to when we want comfort that doesn't weigh us down, the kind of meal that makes everyone linger at the table a little longer.
Customizing Your Bowl
Swap the chicken for crispy tofu if you want to keep it plant based, press it well and toss it in cornstarch before pan frying. Tempeh works too, especially if you steam it first to mellow the bitterness. I've also used shrimp in a pinch, they cook even faster and soak up the marinade in just five minutes. Add shredded red cabbage or snap peas for extra crunch, or toss in some mango slices if you like a sweet contrast.
Making It Ahead
The coconut rice and peanut sauce both keep well in the fridge for up to three days. I cook the chicken and chop the veggies the night before, then assemble fresh bowls in minutes when I get home from work. The sauce thickens as it cools, so stir in a splash of warm water before drizzling. Keep the peanuts and cilantro separate until serving or they'll lose their freshness.
Serving and Pairing
These bowls are filling enough on their own, but sometimes I'll start with a light cucumber salad or miso soup. A crisp Riesling cuts through the richness beautifully, or pour Thai iced tea if you want to lean into the theme. Leftovers reheat surprisingly well, though I like to add a fresh squeeze of lime and a handful of herbs to wake everything back up.
- Double the peanut sauce and keep extra in a jar for drizzling over noodles or roasted veggies later in the week.
- If you're feeding a crowd, set out all the components and let everyone build their own bowl.
- Lime wedges aren't optional, that final squeeze of citrus ties the whole dish together.
Save This bowl has earned a permanent spot in my weekly rotation, and I hope it does the same for you. There's something deeply satisfying about a meal that looks this vibrant and tastes even better.
Kitchen Guide
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. It may thicken when cold—simply whisk in a teaspoon of warm water to reach desired consistency before serving.
- → What's the best way to store leftovers?
Store components separately in airtight containers for up to 4 days. Keep the peanut sauce in a separate container and drizzle over just before serving to maintain the texture of vegetables and rice.
- → Can I use natural peanut butter?
Natural peanut butter works perfectly, though the sauce may require additional water to reach a smooth, pourable consistency. Stir the peanut butter well before measuring to incorporate any separated oils.
- → How can I make this vegetarian?
Replace the chicken with extra-firm tofu or tempeh. Press the tofu for 15 minutes, cube, and marinate using the same marinade. Pan-fry until golden and crispy before assembling the bowls.
- → What other vegetables work well in this bowl?
Shredded purple cabbage, steamed broccoli, snap peas, sliced radishes, or mung bean sprouts all complement the flavors beautifully. Choose vegetables that provide crunch and vibrant color.