Save My coworker used to bring these colorful bowls to lunch, and the smell alone made everyone jealous. One day she finally shared the recipe, scribbled on a sticky note with "trust me on the peanut sauce" circled twice. I made it that weekend and couldn't believe something so vibrant and satisfying came together in under an hour. Now it's my go-to when I want something that feels indulgent but keeps me fueled all afternoon.
I started making these bowls every Sunday for the week ahead, lining up four containers like little edible rainbows. My partner would peek into the fridge and say it looked like I was running a secret restaurant. The best part was coming home exhausted on a Wednesday and having this ready to go, no sad desk salad in sight.
Ingredients
- Jasmine rice: Its natural floral aroma pairs beautifully with coconut milk, rinse it well or it will turn gummy.
- Canned coconut milk: Shake the can hard before opening so the cream and liquid blend together evenly.
- Boneless skinless chicken breast: Dice it into bite-sized pieces so it cooks fast and stays tender, not rubbery.
- Creamy peanut butter: Use the regular kind, not natural, because it emulsifies better into a silky sauce.
- Soy sauce: This shows up twice, in the chicken and the sauce, adding that salty umami backbone.
- Lime juice: Freshly squeezed is best, it brightens the whole bowl and cuts through the richness.
- Rice vinegar: Adds a subtle tang that makes the peanut sauce taste more complex and balanced.
- Sesame oil: Just a teaspoon brings a nutty depth, don't skip it.
- Red cabbage and carrots: The crunch and color make every bite feel alive, plus they hold up well if prepped ahead.
- Fresh cilantro: I know some people have the soap gene, but if you love it, pile it on.
Instructions
- Prepare the coconut rice:
- Rinse jasmine rice under cold water until it runs clear, this removes excess starch. Combine rice, coconut milk, water, and salt in a medium saucepan, bring to a boil, stir once, then cover and simmer on low for 15 minutes before letting it steam off heat for 10 more.
- Cook the chicken:
- Heat olive oil in a large skillet over medium high heat, add diced chicken, soy sauce, black pepper, and minced garlic. Saute for 6 to 8 minutes until the chicken is golden and cooked through, the garlic should smell toasty and amazing.
- Make the peanut sauce:
- Whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes in a bowl. Add warm water one tablespoon at a time until it reaches a pourable consistency, like thick cream.
- Assemble the bowls:
- Divide coconut rice among four bowls, top each with sauteed chicken, red cabbage, carrots, and cilantro. Drizzle generously with peanut sauce, sprinkle with chopped peanuts, and serve with lime wedges on the side.
Save The first time I served this to friends, one of them ate two bowls and asked if I'd been hiding a culinary degree. I laughed because it felt like such a simple thing to make, but watching everyone go quiet while they ate made me realize how rare it is to cook something that actually stops conversation. That's when I knew this recipe was a keeper.
Making It Your Own
Swap the chicken for tofu or tempeh if you want to keep it plant based, just press the tofu well and sear it until crispy. I've also thrown in edamame, bell peppers, and cucumber when I had them on hand, and it only made things better. The beauty of a bowl like this is that it's more of a template than a rigid recipe, so play around with what you love or what needs to get used up in your fridge.
Meal Prep Magic
This recipe was basically designed for meal prep, and I've learned a few tricks along the way. Store the rice, chicken, and veggies in separate containers so nothing gets soggy, and keep the peanut sauce in a small jar you can shake before drizzling. Everything holds up beautifully for four or five days, and you can even eat it cold if you're in a rush, though I prefer it at room temperature or gently reheated.
Serving and Pairing
I like to serve these bowls with extra lime wedges because that hit of acidity right before you dig in makes everything pop. A crisp Riesling works surprisingly well if you're pouring wine, or go full Thai vibes with iced tea sweetened with a little condensed milk. If you're feeding a crowd, set up a bowl bar with all the toppings and sauces laid out so people can build their own.
- Double the peanut sauce recipe, you will want extra for dipping or drizzling later in the week.
- Toast the peanuts yourself for a deeper flavor, it only takes a few minutes in a dry skillet.
- If you're gluten free, swap regular soy sauce for tamari and check your other ingredients.
Save This bowl has become one of those recipes I make without thinking, muscle memory taking over while my mind wanders. I hope it becomes that for you too, the kind of meal that feels like a small celebration every time you sit down to eat it.
Recipe FAQ
- → 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 chilled, so simply whisk in a tablespoon of warm water before serving to reach your desired consistency.
- → What can I substitute for chicken?
For a vegetarian option, replace the chicken with firm tofu or tempeh. Press the tofu first to remove excess moisture, then cube and sauté using the same seasonings. Shrimp or sliced beef also work well as alternative proteins.
- → Is this bowl gluten-free?
To make this dish completely gluten-free, use tamari instead of regular soy sauce in both the chicken seasoning and peanut sauce. All other ingredients, including jasmine rice and peanut butter, are naturally gluten-free.
- → How should I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to 4 days. Keep the peanut sauce in a separate jar. When ready to eat, reheat the rice and chicken gently, then assemble with fresh toppings and sauce.
- → Can I use brown rice instead of jasmine?
Yes, brown rice works well but will require a longer cooking time and more liquid. Increase the water to 1.5 cups and simmer for approximately 40-45 minutes until tender. The nutty flavor of brown rice pairs nicely with the peanut sauce.
- → How can I adjust the spice level?
The chili flakes in the peanut sauce provide mild heat. For more spice, increase the amount of chili flakes or add a teaspoon of sriracha. If you prefer it mild, simply omit the chili flakes altogether.