Coconut Chicken Rice Bowl Recipe

I stumbled upon this recipe during my “try to cook something new every week” phase back in 2019, and it’s honestly become one of our family’s absolute favorites. It’s like a mini tropical vacation in a bowl—creamy coconut rice topped with juicy chicken, crisp veggies, and this amazing sauce that ties everything together. My kids, who normally pick apart anything with “green stuff,” actually ask for seconds!

What I love most about these bowls is how flexible they are. Having friends over who are vegetarian? Swap the chicken for tofu. Got some leftover roasted veggies? Throw ’em in! It’s pretty much impossible to mess up, which is exactly my kind of cooking.

What You’ll Need

For the Coconut Rice:

• 2 cups jasmine rice (basmati works great too)
• 1 can (14 oz) coconut milk (full-fat, please! The light stuff doesn’t give you that creamy richness)
• 1½ cups water
• 1 teaspoon salt
• 1 tablespoon sugar (trust me on this one)
• 1 lime, zested

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs (you can use breasts, but thighs stay juicier)
• 3 tablespoons soy sauce (or tamari if you’re gluten-free)
• 2 tablespoons brown sugar
• 2 cloves garlic, minced (or more if you’re a garlic fiend like me)
• 1 tablespoon fresh ginger, grated (the pre-minced stuff in a jar works in a pinch)
• 2 tablespoons oil (I use avocado oil, but any neutral oil works)
• Juice of 1 lime

For the Sauce:

• ¼ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon sriracha (adjust to your spice preference)
• 2-3 tablespoons warm water (to thin it out)

For the Bowl Assembly:

• 1 cucumber, thinly sliced or diced
• 2 carrots, grated or julienned
• 1 red bell pepper, thinly sliced
• 1 cup edamame, shelled and cooked (I buy frozen and just thaw them)
• ¼ cup green onions, sliced
• ¼ cup cilantro, chopped (skip if you’re one of those people who thinks it tastes like soap)
• ¼ cup peanuts, chopped
• Lime wedges
• Avocado slices (optional, but why wouldn’t you?)
• Sriracha or chili flakes for extra heat

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Let’s Get Cooking!

Step 1: Get That Rice Going

First things first—coconut rice takes a little longer than regular rice, so let’s start here:

1. Rinse your rice until the water runs clear. This gets rid of extra starch and makes your rice fluffier. I literally skipped this step for YEARS and wondered why my rice was always sticky!
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar. Give it a good stir.
3. Bring it to a boil, then immediately lower the heat to a gentle simmer and cover the pot.
4. Let it cook for about 15-18 minutes, or until the liquid is absorbed. DO NOT lift the lid while it’s cooking! I’ve ruined many batches by being impatient.
5. Once the time’s up, remove from heat but keep it covered. Let it sit for another 10 minutes. This resting time is crucial!
6. Finally, fluff with a fork and stir in the lime zest. The smell at this point is AMAZING.

Step 2: Prep the Chicken

While the rice is cooking, let’s get that chicken ready:

1. In a bowl, mix together the soy sauce, brown sugar, garlic, ginger, and lime juice.
2. Add the chicken and toss to coat. If you have time, let it marinate for 15-30 minutes (or even overnight if you’re a meal prep wizard).
3. Heat your oil in a large skillet over medium-high heat. When it’s nice and hot, add the chicken pieces. Don’t crowd the pan! Work in batches if needed.
4. Cook for about 4-5 minutes on each side until nicely browned and cooked through. Chicken thighs are pretty forgiving, but if you’re using breasts, be careful not to overcook them.
5. Transfer to a cutting board and let rest for a few minutes before slicing. This keeps all those tasty juices in the meat instead of on your cutting board.

Step 3: Make the Sauce

This sauce is seriously drinkable:

1. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, and sriracha.
2. Add the warm water a tablespoon at a time until you get a pourable consistency. I like mine about the thickness of maple syrup.
3. Taste and adjust—more lime if it needs brightness, more honey if it’s too tangy, more sriracha if you want to clear your sinuses!

Step 4: Prep Your Veggies

While the chicken is resting:

1. Get all your veggies ready—slice, dice, julienne, whatever your preference is.
2. I like to arrange them in little piles so everyone can see all the colorful components, but honestly, just throw them in a bowl if you’re not trying to impress anyone.

Step 5: Assemble Your Bowls

Now for the fun part—putting it all together:

1. Start with a generous scoop of that fragrant coconut rice as your base.
2. Arrange the sliced chicken and prepared veggies on top. I like to put them in separate sections because I’m slightly obsessive about food presentation, but mixing them all together tastes just as good.
3. Drizzle with plenty of that peanut sauce. Don’t be shy!
4. Sprinkle with green onions, cilantro, and chopped peanuts.
5. Add a lime wedge on the side for squeezing over the top.
6. If you’re an avocado lover like me, fan out a few slices on top.
7. Add an extra drizzle of sriracha if you’re feeling spicy!

Make-Ahead and Storage Tips

I’ve made this recipe approximately 100 times, so I’ve figured out some shortcuts:

• The coconut rice actually freezes really well! I make double batches and freeze in individual portions. Just microwave with a sprinkle of water to revive it.
• The sauce can be made up to a week ahead and stored in the fridge. It will thicken when cold, so let it come to room temp or add a splash of warm water before using.
• If you’re meal prepping, keep the components separate and assemble just before eating. Nobody wants soggy veggies!
• Leftover chicken is amazing cold the next day on a salad. Just saying.
• If you have leftover sauce, it makes an awesome dip for spring rolls or fresh veggies.

Variations That Keep It Interesting

After making this recipe on repeat, I’ve come up with some fun twists:

Veggie Version: Replace the chicken with crispy tofu or just load up on extra veggies. Sometimes I roast a bunch of sweet potatoes and throw those in too.

Spicy Mango Addition: Add diced fresh mango tossed with a little lime juice and chili powder. The sweet-spicy-tangy combo with the coconut rice is RIDICULOUS.

Shortcut Version: When I’m super lazy, I use rotisserie chicken and those pre-cut veggie packs from the produce section. Nobody needs to know!

Forbidden Rice Bowl: Use black rice instead of jasmine for a dramatic color contrast and extra nutrients. It takes longer to cook but looks so impressive.

Breakfast Bowl: Leftover coconut rice topped with a fried egg, some of the veggies, and sauce makes an incredible breakfast. Add some sliced avocado and it’s basically brunch.

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Troubleshooting Tips

“My rice turned out mushy!” Make sure you’re using the right ratio of liquids to rice, and don’t forget to rinse it first! Also, no peeking during cooking—that escaping steam changes the liquid ratio.

“The peanut sauce is too thick!” Just add more warm water, a tablespoon at a time. If it’s too thin, add a bit more peanut butter.

“I don’t have all the veggies listed!” Use whatever you have! This recipe is super forgiving. The only essentials in my opinion are something crunchy (cucumber/carrots) and something green for color.

“My family doesn’t like spicy food!” No problem! Skip the sriracha in the sauce and serve it on the side for those who want it. The bowl is still flavorful without the heat.

“Can I make this nut-free?” Absolutely! Use sunflower seed butter instead of peanut butter, and skip the chopped peanuts. Toasted sesame seeds make a great alternative topping.

Why This Recipe Is Worth It

The first time I made these coconut chicken rice bowls was for a dinner with friends who have pretty sophisticated palates (aka they’re food snobs). I was slightly nervous, but by the end of the meal, everyone was asking for the recipe!

What makes this dish special is how all the elements work together—the creamy coconut rice, the savory chicken, the fresh crunchy veggies, and that sauce that brings everything together. Each bite gives you different flavors and textures.

It’s also one of those rare meals that everyone in my family agrees on, which if you have kids, you know is basically a miracle. My 10-year-old calls it “vacation chicken” because the coconut reminds him of our trip to Hawaii.

Is it a bit of work with all the components? Sure. But once you try it, I promise it’ll become a regular in your rotation too. And if you’re serving it to guests, prepare for lots of recipe requests!

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