Save My cutting board was a mess of rainbow vegetables when I realized I'd been humming the entire time. There's something about building a bowl like this, layering colors and textures, that makes cooking feel less like a chore and more like assembling edible art. The smell of coconut rice steaming on the stove, the crackle of chicken hitting a hot skillet, the way peanut sauce clings to a spoon, it all came together one Tuesday when I was craving restaurant flavor without leaving my kitchen. That night, I learned you don't need takeout menus when you have a good skillet and twenty minutes of focus.
I made this for my brother once after he mentioned missing the Thai place near his old apartment. He sat at my counter, quiet for the first few bites, then looked up and said it tasted like the bowls he used to get on lunch breaks. I hadn't been aiming for nostalgia, just good food, but watching him reach for seconds made me realize how much a simple dinner can carry. We talked for an hour after that, lime wedges piling up on his plate, and I haven't changed the recipe since.
Ingredients
- Jasmine rice: This variety turns wonderfully fluffy and fragrant, especially when cooked in coconut milk instead of plain water.
- Coconut milk: Use the full fat kind for richness, it transforms plain rice into something worth eating on its own.
- Chicken thighs: They stay juicier than breasts and soak up the marinade beautifully, but breasts work if that's what you have.
- Soy sauce: Adds salty depth to both the chicken and the peanut sauce, balancing the sweetness and heat.
- Fish sauce: A small amount brings umami complexity that makes everything taste more alive.
- Lime juice: Brightens the marinade and cuts through the richness of peanut butter and coconut.
- Peanut butter: Creamy is easier to whisk smooth, but natural works too if you add a little extra water.
- Sriracha: Controls the heat level, start with less if you're cautious and taste as you go.
- Fresh ginger: Grating it releases more flavor than chopping, and it adds a warm zing to both chicken and sauce.
- Bell pepper and cucumber: They add crunch and freshness that balance the richness of everything else.
- Cilantro and peanuts: The final flourish, herbaceous and crunchy, that makes each bite feel complete.
Instructions
- Prepare the coconut rice:
- Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the grains separate. Combine rice, coconut milk, water, and salt in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes before letting it rest off the heat for 10 minutes.
- Marinate the chicken:
- Whisk together soy sauce, fish sauce, lime juice, brown sugar, garlic, and ginger in a bowl. Toss the chicken pieces in the marinade and let them sit for at least 10 minutes, longer if you have time.
- Cook the chicken:
- Heat vegetable oil in a large skillet over medium high heat until it shimmers. Add the marinated chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through.
- Make the peanut sauce:
- Whisk peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, ginger, and garlic in a bowl until smooth and pourable. Adjust the thickness by adding more warm water a tablespoon at a time until it drizzles easily.
- Assemble the bowls:
- Divide the coconut rice among four bowls and top each with chicken, shredded carrots, bell pepper slices, cucumber, and edamame if using. Drizzle generously with peanut sauce and garnish with cilantro, chopped peanuts, green onions, and lime wedges before serving.
Save One evening I packed these bowls into containers for a friend recovering from surgery, unsure if they would travel well. She texted me later that night saying she ate hers cold straight from the fridge and it still tasted incredible. That's when I realized this recipe doesn't demand perfection or timing, it just asks you to show up and build something nourishing. It became my go to whenever someone needed a meal that felt like care instead of obligation.
How to Store and Reheat
Keep the components separate in airtight containers in the fridge for up to three days. The rice and chicken reheat beautifully in the microwave, but the vegetables are best enjoyed cold and crisp. I learned the hard way that reheating cucumbers turns them sad and limp, so add fresh vegetables when you rebuild the bowl. The peanut sauce thickens in the fridge, just whisk in a little warm water to bring it back to drizzling consistency.
Customizing Your Bowl
This recipe is a template, not a rulebook. I have swapped chicken for crispy tofu, added mango slices when they were on sale, and thrown in whatever vegetables were wilting in the crisper drawer. My neighbor uses shredded rotisserie chicken when she is too tired to cook meat from scratch. The peanut sauce ties everything together no matter what you change, so trust your instincts and use what you have. One time I ran out of cilantro and used basil instead, and it was different but still delicious.
Making It Your Own
Once you have made this a few times, you will start to see the possibilities. Sometimes I add a soft boiled egg on top for extra richness, or toss in some steamed broccoli for more green. A friend of mine stirs sesame oil into the rice after cooking, which adds a nutty aroma that makes the whole bowl smell like a restaurant.
- Try adding pickled vegetables for a tangy crunch that cuts through the richness.
- If you love spice, stir chili oil into the peanut sauce or sprinkle red pepper flakes on top.
- For a lighter version, swap half the coconut milk in the rice for water or use cauliflower rice instead.
Save This bowl has become my answer to the question of what to make when nothing sounds good but everything sounds hard. It is flexible, forgiving, and somehow always exactly what I need.
Recipe FAQ
- → Can I make this ahead of time?
Yes, the components store well for 3-4 days. Keep the rice, chicken, vegetables, and sauce in separate containers. Reheat the rice and chicken gently, then assemble fresh bowls when ready to serve.
- → How do I make this vegetarian?
Replace the chicken with firm tofu or tempeh. Press the tofu to remove excess moisture, then marinate and cook the same way as the chicken. Add extra vegetables like edamame or mushrooms for more protein.
- → Can I adjust the spice level?
Absolutely. Start with less sriracha in the peanut sauce and taste as you go. You can also add fresh chili slices, red pepper flakes, or chili oil to individual portions for customizable heat.
- → What rice works best for coconut rice?
Jasmine rice is traditional for Thai coconut rice due to its floral aroma and sticky texture. Long-grain white rice or basmati work as substitutes, though cooking times may vary slightly.
- → How can I make the peanut sauce thinner or thicker?
Add warm water one tablespoon at a time to thin the sauce to your desired consistency. For a thicker sauce, reduce the water or add an extra tablespoon of peanut butter.
- → What other vegetables can I add?
Shredded red cabbage, snap peas, steamed broccoli, roasted sweet potato, or mung bean sprouts all work beautifully. Use whatever crisp, fresh vegetables you enjoy.