Save My tiny galley kitchen was a mess of scattered cilantro and peanut butter smeared on the counter when I finally nailed this bowl. I'd been chasing that perfect balance of creamy, tangy, and just-enough-heat for weeks, tweaking the sauce every Sunday until my roommate started calling it my lab experiment. The coconut rice was a last-minute swap after I burned plain rice three times in one month. Now it's the only version I make, and honestly, I can't imagine this dish any other way.
I started making these bowls during a particularly chaotic work season when I needed something that felt nourishing but didn't require much thought. My coworker smelled it heating in the microwave and asked if I'd ordered Thai food. When I told her I made it myself, she didn't believe me until I brought her the recipe. It became our little lunch club tradition, each of us tweaking toppings and arguing over whether extra lime or extra peanuts made it better.
Ingredients
- Jasmine rice: Its natural floral aroma plays beautifully with coconut milk, and rinsing it really does prevent gummy, clumpy rice.
- Canned coconut milk: Shake the can hard before opening so the cream and liquid mix evenly, or you'll end up with weirdly thick spots in your rice.
- Chicken breast: Dicing it into bite-size pieces means faster cooking and better sauce coverage in every forkful.
- Creamy peanut butter: The base of the sauce, choose one without added sugar so you control the sweetness yourself.
- Soy sauce: Adds that salty, umami backbone, swap for tamari if you need it gluten-free.
- Honey or maple syrup: Just enough to balance the tang and saltiness without making it dessert-like.
- Rice vinegar: Brings a gentle acidity that wakes up the whole sauce.
- Lime juice: Fresh is best, it adds a brightness bottled juice just can't match.
- Sesame oil: A tiny amount goes a long way, giving the sauce a nutty, toasty depth.
- Garlic: Used twice, once in the chicken and once in the sauce, because garlic makes everything better.
- Chili flakes: Optional but recommended if you like a gentle kick that sneaks up on you.
- Red cabbage: Adds crunch and a pop of color that makes the bowl feel alive.
- Carrots: Julienned or shredded, they bring sweetness and texture.
- Fresh cilantro: The herby, bright finish that ties everything together.
- Roasted peanuts: Extra crunch and a little showoff moment when you sprinkle them on top.
Instructions
- Prepare the coconut rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps each grain separate. Combine rice, coconut milk, water, and salt in a saucepan, bring to a boil, stir once, cover tightly, and simmer on low for 15 minutes before letting it steam off the heat for another 10.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high, then add diced chicken, soy sauce, black pepper, and minced garlic. Sauté for 6 to 8 minutes, stirring occasionally, until the chicken is golden on the edges and cooked through with no pink remaining.
- Make the peanut sauce:
- Whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes in a bowl until smooth. Add warm water one tablespoon at a time, whisking after each addition, until the sauce is pourable but still clings to a spoon.
- Assemble the bowls:
- Divide the fluffy coconut rice among four bowls, then top each with sautéed chicken, sliced red cabbage, julienned carrots, and a generous handful of fresh cilantro. Drizzle the peanut sauce over everything, sprinkle with chopped roasted peanuts, and serve with lime wedges on the side for squeezing.
Save The first time I brought this to a potluck, I worried it was too simple, just chicken and rice with some vegetables. But I watched people go back for seconds, scraping the bowl for extra peanut sauce, and I realized that sometimes the most satisfying dishes are the ones that don't try too hard. It's become my go-to for both lazy weeknights and impressing friends, which is exactly the kind of recipe I want in my life.
Make It Your Own
Swap the chicken for crispy tofu, tempeh, or even shrimp if you're in the mood for something different. I've added edamame, snap peas, thinly sliced bell peppers, and even quick-pickled cucumbers when I wanted more crunch. The beauty of a bowl like this is that it's a template, not a rule, so use what's in your fridge and don't stress about perfection.
Storing and Meal Prep
These bowls last beautifully in the fridge for up to four days, which makes them perfect for Sunday meal prep. I pack everything separately, rice and chicken in one container, veggies in another, and the peanut sauce in a small jar, then assemble right before eating so nothing gets soggy. The peanut sauce thickens in the fridge, so just stir in a splash of warm water to loosen it back up.
Serving Suggestions
I love serving this with extra lime wedges and a small dish of chili oil on the side for anyone who wants more heat. A cold Thai iced tea or a crisp Riesling makes it feel a little fancy, but honestly, it's just as good with sparkling water and a good podcast. If you're feeding a crowd, set up a DIY bowl bar with all the toppings and let everyone build their own.
- Double the peanut sauce and keep extra in the fridge for salads, spring rolls, or drizzling over roasted broccoli.
- Toast extra peanuts with a pinch of salt and sugar for a crunchy garnish that feels restaurant-level.
- If the rice seems dry the next day, sprinkle it with a little water and microwave covered to bring it back to life.
Save This bowl has saved me on more rushed evenings than I can count, and it's never felt like settling. I hope it becomes one of those recipes you reach for when you want something vibrant, nourishing, and just a little bit indulgent.
Recipe Guide
- → Can I make this bowl ahead of time?
Yes, this bowl works perfectly for meal prep. Store the rice, chicken, peanut sauce, and vegetables in separate airtight containers in the refrigerator for up to 4 days. Reheat the rice and chicken before assembling, then add fresh toppings and sauce.
- → What can I use instead of peanut butter?
For allergies, almond butter or sunflower butter make good substitutes. Cashew butter also works well and maintains a similar creamy texture. The flavor profile will shift slightly but still deliver rich, nutty notes.
- → Is this dish gluten-free?
Yes, if you use tamari instead of regular soy sauce. Standard soy sauce contains gluten, but tamari provides the same savory flavor without wheat. Always verify all ingredients are certified gluten-free.
- → How can I add more vegetables?
Sliced cucumber, bell peppers, edamame, or snap peas work wonderfully. You can also stir-fry bok choy or broccoli with the chicken. Consider adding shredded purple cabbage for extra crunch and vibrant color.
- → Can I use brown rice instead of jasmine?
Absolutely. Brown rice will need more liquid and longer cooking time—about 45 minutes instead of 25. Use 1¼ cups of water or broth per cup of brown rice and adjust the coconut milk accordingly.
- → How spicy is the peanut sauce?
As written, the sauce has mild heat from optional chili flakes. Adjust spice level by adding more chili flakes, fresh minced chili, or sriracha. For a milder version, simply omit the chili flakes entirely.