Skip to main content Skip to footer
American Family Children's Hospital

Asian Peanut Chicken Rice Bowl

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

Browse more recipes from the Learning Kitchen

Learning Kitchen Recipes



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