Save to Pinterest There's something about assembling a bowl that feels like creating edible art, and this peanut chicken creation became my go-to when I needed lunch to feel like an event rather than a chore. A friend once described it as Thai takeout's more disciplined cousin, and that stuck with me—it has all the aromatic richness and creamy satisfaction without the guilt that follows those late-night cravings. The first time I made it on a Tuesday afternoon, the smell of toasted sesame and peanut butter filled my kitchen so completely that my neighbor asked what restaurant I was hiding in here.
I made this for my partner during one of those seasons when we were both working long hours and ordering takeout felt inevitable. Watching them take that first bite and visibly relax—like they'd transported themselves to a Bangkok street stall—made me realize this bowl had become more than meal prep, it was care in a container. Since then, it's been my answer to the question, what's for dinner, when I actually want to show up for myself or someone I'm feeding.
Ingredients
- Jasmine rice: Rinse it properly—this removes excess starch and keeps each grain separate and fragrant, not sticky or clumpy.
- Unsweetened coconut milk: The fat content is what makes the rice creamy and rich, so don't skip shaking the can thoroughly to distribute everything evenly.
- Chicken breast, diced: Cut pieces to roughly the same size so they cook at the same rate, preventing some from drying out while others remain undercooked.
- Creamy peanut butter: Choose one without added sugars for a sauce that balances richness with subtle saltiness rather than sweetness.
- Soy sauce: Quality matters here since it's present in multiple components—invest in one you'd actually drink as a sip of umami.
- Rice vinegar: This is gentler than regular vinegar and adds brightness without the harsh edge that throws the sauce balance off.
- Sesame oil: A small amount goes a long way, and the toasted variety brings a nutty depth that elevates the entire sauce from good to crave-worthy.
- Fresh cilantro: Some people hate it, but those of us who love it understand it's the thread that ties everything together with its sharp, clean herbal note.
- Red cabbage: Raw and thinly sliced, it provides a textural contrast and slight bitterness that prevents the bowl from feeling one-dimensional.
Instructions
- Rinse and start the rice:
- Run jasmine rice under cold water while stirring it gently with your fingers—you'll feel the starch wash away, and the water will go from milky to clear. Combine the rinsed rice with coconut milk, water, and salt in a medium saucepan, bring to a boil, stir once, then cover and drop the heat to low for 15 minutes of undisturbed simmering.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers and moves like water—this is the signal to add your diced chicken along with 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 completely with no translucent centers.
- Whisk the peanut sauce:
- In a bowl, combine peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, minced garlic, and chili flakes if using, and whisk until the mixture becomes smooth and emulsified. Add warm water one tablespoon at a time, whisking between additions, until the sauce reaches a pourable consistency that still clings to a spoon.
- Finish the rice and assemble:
- Once the rice finishes simmering, remove it from heat and let it steam covered for 10 minutes, then fluff gently with a fork. Divide the rice among four bowls and top each with sautéed chicken, a small handful of thinly sliced red cabbage, julienned carrots, fresh cilantro, and a generous drizzle of peanut sauce, finishing with chopped peanuts and lime wedges on the side.
Save to Pinterest My mother tried this bowl on a random Thursday when she was visiting, and something about watching her methodically add lime juice and mix bites of everything together made me see the dish through fresh eyes. She called it comforting chaos, and I've never loved a description more—it's structured enough to feel intentional, but free enough to adjust and make your own.
The Magic of Coconut Rice
The coconut milk isn't a garnish here, it's the foundation that transforms plain rice into something velvety and substantial. When that coconut cream absorbs into the rice while it steams, it creates a subtle sweetness that plays beautifully against the savory chicken and the peanut sauce's richness. I learned this the hard way by trying to make do with regular water once, and the entire bowl felt flat and incomplete—coconut rice is the backbone you didn't know you needed.
Why the Peanut Sauce Matters Most
This isn't just a condiment drizzled on top, it's the element that unites every component into a cohesive experience. The balance of savory soy, tart lime juice, sesame undertone, and creamy peanut richness creates depth that keeps you coming back for another spoonful. Get the sauce right and the entire bowl elevates—get it wrong and even perfect rice and chicken can't save it.
Building Your Perfect Bowl
The beauty of this recipe is that it's a canvas rather than a cage, and over time you'll develop your own assembly style based on what your taste buds crave. Some days I pile the cabbage high for crunch, other times I go heavier on cilantro because I'm in that mood. The proportions matter less than making sure every spoonful has rice, protein, crunch, and sauce hitting at the same moment.
- Add sliced cucumber or bell peppers if you want even more vegetables and a different kind of crispness than the cabbage provides.
- Edamame or chickpeas work if you want additional protein density or are stretching the recipe to feed more people.
- Make the sauce up to five days ahead and store it in the fridge, but always give it a good stir and adjust thinness with warm water before serving.
Save to Pinterest This bowl has become my answer to the question of what real food looks like when you stop accepting that weeknight dinner has to be boring or complicated. Every time I make it, I'm reminded that nourishment and pleasure aren't mutually exclusive.
Common Recipe Questions
- → Can I make this bowl ahead for meal prep?
Yes, this bowl is excellent for meal prep. Store the rice, chicken, and peanut sauce separately in airtight containers for up to 4 days. Add fresh toppings just before serving.
- → What can I substitute for peanut butter?
Try almond butter, cashew butter, or sunflower seed butter for a different nutty flavor profile. Each alternative works well with the Thai-inspired seasoning blend.
- → Is the peanut sauce spicy?
The base sauce has mild heat from optional chili flakes. Adjust spiciness by adding more chili flakes, sriracha, or fresh ginger to suit your taste preference.
- → Can I use brown rice instead of jasmine rice?
Brown rice works but requires longer cooking time and more liquid. Increase water to 1.25 cups and extend simmering to 40-45 minutes for tender results.
- → How do I store leftover peanut sauce?
Keep sauce refrigerated in a sealed jar for up to 5 days. The sauce may thicken when chilled—simply whisk in warm water one tablespoon at a time to reach desired consistency.
- → What vegetables can I add to this bowl?
Sliced cucumber, edamame, bell peppers, snap peas, or shredded Brussels sprouts all complement the Thai flavors. Add any crisp vegetables you enjoy.