Peanut Chicken Protein Bowl

My coworker Sarah handed me a takeout container one Tuesday afternoon, insisting I try what she'd made for lunch that week. One bite of that peanut sauce and I was hooked—the way it clung to the chicken, how the coconut rice seemed to absorb every bit of flavor. I went home that night determined to recreate it, and what started as a simple experiment became my go-to bowl for days when I needed something that felt both nourishing and indulgent.

I made this for my sister during her visit last spring, and she sat at my kitchen counter watching me work, asking questions about every step. When she took that first bite, her eyes closed and she didn't speak for a solid minute. That's when I knew this wasn't just a recipe I liked—it was something worth sharing with people I cared about.

Ingredients

• Jasmine rice: The fragrant grains make ordinary rice feel special, and they stay separate and fluffy when cooked with coconut milk.
• Coconut milk (unsweetened): This is what transforms plain rice into something creamy and aromatic—don't skip shaking the can well or you'll miss out on all that coconut richness.
• Boneless, skinless chicken breast: Diced into small pieces cooks faster and absorbs the seasonings better than larger chunks.
• Creamy peanut butter: The foundation of your sauce, and natural or conventional works equally well as long as it's not the powdered kind.
• Soy sauce: Use tamari if you need gluten-free, and remember it's salty so taste before adding extra salt anywhere else.
• Honey or maple syrup: Just enough sweetness to balance the peanut butter's earthiness and the lime's brightness.
• Rice vinegar: This gentle acid keeps the sauce from being too heavy, and white vinegar works in a pinch though it tastes sharper.
• Lime juice: Fresh is absolutely worth it here—bottled just doesn't sing the same way.
• Sesame oil: A small amount adds nutty depth that people will taste but won't be able to name.
• Red cabbage: Stays crisp longer than green and adds a pop of color that makes the bowl feel vibrant.
• Fresh cilantro: If you're one of those people it tastes like soap to, mint or basil work beautifully instead.

Instructions

Rinse and start your coconut rice:

Run the jasmine rice under cold water in a fine mesh strainer, stirring gently with your fingers until the water runs almost clear. This removes excess starch and helps the grains cook separately instead of clumping together.

Build the rice base:

Pour coconut milk and water into your saucepan with the rinsed rice and salt, then bring everything to a boil over medium-high heat. You'll notice the coconut milk creating an almost creamy surface—that's exactly what you want.

Steam the rice to perfection:

Once it comes to a boil, give it one good stir, cover it tightly, and drop the heat to the lowest setting. Set a timer for exactly 15 minutes, then turn off the heat and let it sit covered for another 10 minutes without peeking.

Sear the chicken until golden:

Heat olive oil in a large skillet over medium-high heat until you can smell it warming, then add your diced chicken along with the soy sauce, black pepper, and minced garlic. Cook for 6 to 8 minutes, stirring occasionally, until the chicken turns golden on the outside and feels firm when you poke it.

Whisk your peanut sauce to silky smoothness:

In a mixing bowl, combine peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, minced garlic, and chili flakes if using. Whisk it together, then add warm water one tablespoon at a time until it reaches a drizzly consistency that coats a spoon.

Bring it all together:

Divide the fluffy coconut rice among four bowls, then top each with a generous portion of seared chicken, crisp red cabbage slaw, and bright orange carrots. Drizzle the peanut sauce over everything, scatter cilantro and peanuts on top, and serve with lime wedges for squeezing.

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There's something deeply satisfying about building your own bowl, choosing exactly how much sauce, how many vegetables, what ratio of everything feels right to you. My friend Tom who doesn't usually cook made this for himself three nights in a row last month just because he could customize each one differently, and suddenly he felt like a chef in his own kitchen.

Making It Your Own

The beauty of this bowl is that it welcomes substitutions without losing its identity. Swap the chicken for crispy tofu, tempeh, or even shrimp if that's what you're craving. The sauce doesn't judge—it's equally happy draped over edamame, cucumber slices, bell peppers, or any vegetable that catches your eye at the market.

Sauce That Keeps Giving

Make extra peanut sauce and store it in a glass jar in your refrigerator for up to five days, and you'll find yourself spooning it over everything from roasted vegetables to grilled fish. I've drizzled it on scrambled eggs in the morning and over leftover rice cakes as a snack, and each time it tastes like a small reminder that good food doesn't need to be complicated.

Meal Prep Magic and Final Thoughts

This bowl practically begs to be made on Sunday afternoon, portioned into containers, and grabbed throughout the week when hunger strikes and you want something better than what you'd order. The components hold up beautifully—the rice stays fluffy, the vegetables stay crisp when stored separately from the sauce, and the chicken reheats gently without turning rubbery if you warm it low and slow.

• Keep the peanut sauce in a separate container until you're ready to eat, so your rice doesn't get soggy.
• Toast your peanuts just before serving if you want them to taste freshly crunchy and alive.
• A squeeze of fresh lime right before eating brightens everything up and makes it taste like it just came together.

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This bowl has become my answer to the question of what to make when I want something that feels restaurant-quality but comes straight from my own kitchen. It's the kind of meal that reminds you why cooking for yourself matters.

Frequently Asked Questions

→ Can I make the peanut sauce ahead?

Yes, the peanut sauce stores well in the refrigerator for up to 5 days. Keep it in an airtight container and add warm water to thin when ready to serve.

→ What's the best rice substitute?

Brown rice, basmati, or quinoa work beautifully. Adjust cooking liquid and time according to package directions for your chosen grain.

→ How can I add more vegetables?

Sliced cucumber, edamame, bell peppers, or snap peas make excellent additions. Add them raw or lightly steamed based on your preference.

→ Is this suitable for meal prep?

Absolutely. Assemble bowls with cooled components and store separately from the sauce. Drizzle fresh before eating for best texture.

→ Can I make this vegetarian?

Replace chicken with extra-firm tofu or tempeh. Press and pan-fry until golden, then season the same way as the chicken would be prepared.