Save My neighbor knocked on my door one Thursday evening holding a bowl that smelled like ginger and toasted coconut. She'd just come back from Bangkok and was recreating a street food lunch she couldn't stop thinking about. I watched her assemble it in my kitchen, layering warm rice with chicken and a peanut sauce so good I asked her to write it down twice. That bowl turned into my most-cooked weeknight dinner, and now I keep peanut butter stocked just for this.
I started making this for my partner during his night shifts because it packed well and reheated without getting soggy. He'd text me photos of the bowl at 2 a.m. with just a thumbs-up emoji. One week I made eight servings on Sunday, and by Wednesday we were both craving it again. It became our unspoken dinner language when neither of us wanted to decide what to eat.
Ingredients
- Jasmine rice: The floral aroma is key here, and rinsing it prevents gummy texture that would ruin the bowl.
- Canned coconut milk: Shake the can hard before opening or you'll get watery liquid on top and thick cream on the bottom.
- Boneless, skinless chicken breast: Dice it into even pieces so everything cooks at the same rate and stays juicy.
- Creamy peanut butter: Use the kind that's smooth and spreadable, not the natural separated type that will make your sauce gritty.
- Soy sauce: This brings the salty umami backbone to both the chicken and the sauce.
- Lime juice: Fresh lime is non-negotiable, it cuts through the richness and wakes up every other flavor.
- Red cabbage: Slice it as thin as you can for crunch without chewiness.
- Carrots: Julienned or shredded both work, just make sure they're fresh and crisp.
- Fresh cilantro: If you're in the cilantro-tastes-like-soap camp, swap it for fresh mint or basil.
Instructions
- Get the rice going:
- Rinse the jasmine rice until the water runs clear, then combine it with coconut milk, water, and salt in a saucepan. Bring it to a boil, stir once, cover tightly, and turn the heat to low for 15 minutes, then let it steam off the heat for 10 more.
- Sauté the chicken:
- Heat olive oil in a large skillet over medium-high heat and toss in the diced chicken with soy sauce, black pepper, and minced garlic. Stir occasionally and cook for 6 to 8 minutes until golden and cooked through.
- Whisk the peanut sauce:
- In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes if using. Add warm water one tablespoon at a time until it's pourable but still thick enough to cling to the chicken.
- Build your bowls:
- Fluff the coconut rice with a fork and divide it among four bowls. Top each with chicken, red cabbage, carrots, and cilantro, then drizzle generously with peanut sauce and finish with chopped peanuts and lime wedges.
Save I made this for a potluck once and someone asked if I'd ordered it from a restaurant. My friend who hates cilantro picked it all off and still went back for seconds. That's when I knew this bowl had something special, it didn't need to be perfect to make people happy.
Make It Your Own
If you want to stretch this further, add edamame or roasted chickpeas for extra protein. I've also thrown in sliced cucumbers and bell peppers when I had them lying around. One time I used shredded rotisserie chicken instead of cooking my own and it worked beautifully. The bowl is forgiving, so follow your cravings.
Meal Prep Magic
This is one of the best recipes to make in bulk on Sunday. Store the rice, chicken, chopped veggies, and sauce in separate containers so nothing gets soggy. When you're ready to eat, reheat the rice and chicken, then assemble everything fresh. I've done this for five days straight and never got bored.
Serving and Storage
Serve this warm or at room temperature, both work depending on your mood. The peanut sauce keeps in the fridge for up to five days and actually gets better as the garlic mellows. If you're packing it for lunch, bring the lime wedge separately so the juice doesn't make everything soggy.
- Refrigerate assembled bowls for up to 3 days in airtight containers.
- Freeze the cooked chicken and rice separately for up to 2 months.
- Always store the peanut sauce in a jar with a tight lid to prevent it from absorbing fridge odors.
Save This bowl has saved me on busy weeknights and impressed guests on lazy weekends. Make it once and it'll become part of your regular rotation, I promise.
Recipe Help & FAQs
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce keeps well in the refrigerator for up to 5 days. Store it in an airtight container and whisk in a splash of warm water before serving if it thickens.
- → What can I substitute for chicken?
For a vegetarian option, use firm tofu or tempeh. Pan-fry them similarly to the chicken, about 6-8 minutes until golden and slightly crispy on the outside.
- → Is this bowl freezer-friendly?
The components freeze separately well. Freeze the cooked chicken and rice in portioned containers, then add fresh vegetables and thawed sauce when reheating.
- → How do I adjust the spice level?
Increase chili flakes in the peanut sauce for more heat, or omit them entirely for a mild version. You can also add sriracha directly to the sauce.
- → Can I use brown rice instead of jasmine?
Yes, though the cooking time will increase to about 40-45 minutes. You may need slightly more liquid—add ¼ cup extra water or coconut milk.
- → What other vegetables work well in this bowl?
Sliced cucumber, bell peppers, edamame, shredded purple cabbage, or snap peas all complement the flavors beautifully. Use whatever is fresh and in season.