Peanut Chicken Protein Bowl (Printable Version)

Tender chicken over coconut rice with crisp vegetables and creamy peanut dressing

# What You'll Need:

→ Coconut Rice

01 - 1 cup jasmine rice
02 - 1 cup canned coconut milk, unsweetened
03 - 1 cup water
04 - ½ teaspoon salt

→ Chicken

05 - 1 pound boneless, skinless chicken breast, diced
06 - 1 tablespoon olive oil
07 - 1 tablespoon soy sauce
08 - ½ teaspoon ground black pepper
09 - 1 clove garlic, minced

→ Peanut Sauce

10 - ⅓ cup creamy peanut butter
11 - 2 tablespoons soy sauce
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon lime juice
15 - 1 teaspoon sesame oil
16 - 1 clove garlic, minced
17 - 1 to 2 tablespoons warm water
18 - ¼ teaspoon chili flakes, optional

→ Toppings

19 - 1 cup red cabbage, thinly sliced
20 - 1 cup carrots, julienned
21 - ¼ cup fresh cilantro, chopped
22 - 2 tablespoons roasted peanuts, chopped
23 - Lime wedges for serving

# Directions:

01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
02 - In a large skillet, heat olive oil over medium-high heat. Add diced chicken, soy sauce, black pepper, and minced garlic. Sauté for 6 to 8 minutes until chicken is golden and cooked through. Remove from heat.
03 - In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes. Add warm water, 1 tablespoon at a time, until desired consistency is reached.
04 - Divide coconut rice among four bowls. Top each with sautéed chicken, red cabbage, carrots, and cilantro. Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and serve with lime wedges.

# Expert Tips:

01 -
  • It actually tastes better the next day, so your Monday-self will thank you when Friday rolls around.
  • One bowl gives you protein, healthy fats, crunch, and enough flavor to make you forget sad desk lunches exist.
02 -
  • If your peanut sauce is too thick, add warm water slowly and whisk continuously; it's easier to thin than to thicken, and a sauce that's just slightly too runny still coats beautifully.
  • Don't assemble these bowls more than an hour ahead if you want the cabbage to stay crisp—it wilts faster than you'd expect when it sits in the sauce's humidity.
03 -
  • Toast your coconut rice in a dry pan for two minutes before eating leftovers if you want to bring back some of that fresh, fragrant quality.
  • If you're using store-bought rotisserie chicken to save time, shred it instead of dicing it—it distributes more evenly through the bowl and feels less dense.
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