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Easy Weeknight Peanut Chicken Bowls

  • Author: Kristin Dovbniak
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4-5 bowls 1x



1 cup white rice (short or long grain)

1 can coconut milk

1/2 cup water

sesame oil

sea salt

4 cups broccoli, chopped

1 cups shredded cabbage

2 persian cucumbers, thinly sliced

1 lb (about 2 cups) cooked shredded chicken

1 batch best-ever peanut sauce

chopped peanuts to top

1 lime, sliced into wedges to serve


  1. To make coconut rice: Combine 1 cup rice (rinse if needed) with 1 can canned coconut milk and 1/2 cup water. Cook in rice cooker or according to package directions. Set aside to cool slightly.
  2. To roast broccoli: Preheat oven to 375. Toss broccoli with a drizzle of sesame oil and season with sea salt. Spread evenly on a baking sheet and roast for 15 minutes, tossing once and roasting another 10-15 until crispy. Alternatively, you can steam broccoli for 4-5 minutes.
  3. To arrange: Serve bowls layered with rice on the bottom, vegetables and chicken on top, with a drizzle of peanut sauce, chopped peanuts and a lime wedge.