Asian Peanut Chicken Rice Bowl

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Coconut Rice:  

  • 3 – 3 ¼ cups low sodium chicken stock  
  • 15 oz. can unsweetened coconut milk  
  • 1 ½ cups Jasmine rice  
  • Coarse salt to taste  

Chicken and Vegetables:

  • 1 Tbsp. canola or grapeseed oil 
  • Pinch coarse salt and ground black pepper  
  • 1 lb. boneless skinless chicken breast, sliced 
  • 2 cups stir fry vegetables (snow peas, broccoli, carrots, etc.) 

Peanut Sauce:

  • 3 Tbsp. creamy peanut butter  
  • 2 Tbsp. brown sugar or honey  
  • 2 Tbsp. low sodium soy sauce  
  • 1 ½ Tbsp. toasted sesame oil  
  • Zest and juice of 1 lime  
  • 1 tsp. Sriracha or chili garlic sauce  
  • 1 tsp. fresh ginger, peeled and minced  
  • Splash hot water  


  • ½ cup diced green onion, basil and/or cilantro, for garnish  
  • ¼ cup peanuts, for garnish  



  1. To make rice, bring chicken stock and coconut water to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender. Season to taste with salt.
  2. Heat oil in a large nonstick skillet or wok. Season chicken breast with salt and pepper. Place chicken breasts in hot skillet/wok and cook about 3 minutes. Add vegetables and saute 3-4 more minutes, until veggies are just starting to soften. 
  3. While rice and chicken/vegetables cook, prepare sauce. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.
  4. Place cooked noodles and carrots in a bowl and top with chicken strips, drizzle with sauce and garnish with green onion, basil and/or cilantro and peanuts. Serve.

Serves 4


Nutrition Facts