Save My desk lunch used to be whatever I could grab between meetings, usually something limp and forgettable. Then a coworker brought in one of these bowls, and the smell of peanut sauce drifting across the office made everyone stop mid-email. She told me it took less than an hour to make four servings, and I didn't believe her until I tried it myself that weekend. Now I keep containers of this in my fridge, and every time I crack one open, someone asks for the recipe. It's the kind of meal that makes you feel like you're taking care of yourself, even on the messiest days.
I made this for a friend who was recovering from a long week, the kind where nothing goes right and cooking feels impossible. She sat at my kitchen table while I assembled the bowls, and when I handed her one, she took a bite and just exhaled. We didn't talk much after that, just ate and listened to the rain outside. Later she texted me that it was the first meal in days that didn't feel like a chore to eat. Sometimes that's all a recipe needs to do.
Ingredients
- Jasmine rice: The floral aroma is key here, and rinsing it until the water runs clear keeps it fluffy instead of gummy.
- Canned coconut milk: Shake the can hard before opening, the cream separates and you want it all mixed in for even creaminess.
- Boneless, skinless chicken breast: Dicing it into bite-sized pieces means more surface area for browning and flavor.
- Creamy peanut butter: Use the regular kind, not natural, it emulsifies better and makes the sauce silky.
- Soy sauce: This shows up in both the chicken and the sauce, building layers of savory depth.
- Lime juice: Fresh is non-negotiable, it cuts through the richness and wakes everything up.
- Red cabbage: Adds crunch and a pop of color that makes the bowl feel alive.
- Fresh cilantro: Some people love it, some don't, but it brings a brightness that ties everything together.
Instructions
- Prepare the coconut rice:
- Rinse the jasmine rice under cold water until it runs clear, this step matters more than you think. Combine it with coconut milk, water, and salt in a saucepan, bring it to a boil, stir once, then cover and let it simmer on low for 15 minutes before letting it steam off the heat for another 10.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat and add the diced chicken with soy sauce, black pepper, and minced garlic. Sauté for 6 to 8 minutes until the chicken turns golden and cooked through, the garlic should smell toasty but not burnt.
- 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's pourable but still clings to a spoon.
- Assemble the bowls:
- Divide the coconut rice among four bowls and top each with chicken, red cabbage, carrots, and cilantro. Drizzle the peanut sauce generously over everything and finish with chopped peanuts and lime wedges on the side.
Save One Sunday I made a double batch of these bowls and lined them up in the fridge, little glass containers all in a row. My partner walked by, opened one, took a bite cold, and said it was still good. That's when I knew this recipe had staying power. It doesn't need to be perfect or hot or plated beautifully to work, it just needs to be there when you need it.
Making It Your Own
If you're not a chicken person, swap it for tofu or tempeh and press out the water before cooking so it crisps up. I've added edamame, bell peppers, and cucumber when I had them on hand, and they all fit right in. The beauty of a bowl like this is that it's more of a formula than a rulebook, as long as you have the rice and the sauce, the rest can change with your mood or your fridge.
Storing and Reheating
I keep the components separate in the fridge, rice in one container, chicken in another, and the sauce in a small jar. When I'm ready to eat, I reheat the rice and chicken together in the microwave for about 90 seconds, then add the fresh toppings and cold sauce. The peanut sauce thickens in the fridge, so I stir in a splash of warm water to loosen it up before drizzling.
What to Serve Alongside
Honestly, this bowl is a full meal on its own, but if you want something extra, a cold glass of Thai iced tea or a crisp Riesling works beautifully. I've also served it with a simple cucumber salad dressed in rice vinegar when I'm feeding a crowd and want a little more on the table.
- Make the peanut sauce up to five days ahead and keep it in the fridge.
- Double the coconut rice recipe, it's just as easy and gives you a head start on another meal.
- Taste the sauce before you assemble, you might want more lime or a pinch more chili.
Save This bowl has become my go-to when I need something that feels nourishing without a lot of fuss. I hope it does the same for you.
Recipe Questions
- → Can I make this bowl ahead for meal prep?
Yes, this bowl is excellent for meal prep. Store the rice, chicken, and vegetables in separate containers for up to 4 days. Keep the peanut sauce in a small jar and drizzle when ready to eat.
- → What can I use instead of peanut butter?
Almond butter or cashew butter work well as substitutes. For a nut-free version, try sunflower seed butter or tahini, though the flavor profile will change slightly.
- → How do I store leftovers?
Keep components refrigerated in airtight containers. The peanut sauce will last up to 5 days. Reheat the rice and chicken gently, adding a splash of water if needed, and add fresh toppings before serving.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with extra-firm tofu or tempeh. Press and pan-fry the tofu until golden before seasoning, or use tempeh crumbled and sautéed with the same seasonings.
- → How can I adjust the spice level?
Add more chili flakes to the peanut sauce for heat, or leave them out entirely for a mild version. Sriracha or sambal oelek can also be stirred into the sauce for an extra kick.
- → What other vegetables work well in this bowl?
Sliced cucumber, bell peppers, edamame, shredded purple kale, or steamed broccoli make excellent additions. Use whatever fresh vegetables you have on hand for added crunch and nutrition.