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Der Beitrag Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata erschien zuerst auf Kimberly Zett.

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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

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TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium pot with lid (or rice cooker)
  • two small bowls
  • shallow dish
  • sharp knife
  • cutting board
  • large pan
  • oven
  • kitchen thermometer

Ingredients

Units
RICE
  • 150 grams jasmine rice
  • 100 grams coconut milk
  • 200 milliliters water
SATAY SAUCE
  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp honey
  • juice of 1/2 lime
  • 100 grams coconut milk
  • 1/2 tsp dried chili flakes
  • 1 garlic clove
  • 2 tbsp water
CHICKEN
  • 300 grams chicken breast filet
  • 2 tbsp avocado oil
  • salt
  • 1 tbsp butter
CHICKEN GLAZE
  • 3 tbsp soy sauce
  • 3 tbsp passionfruit purée
  • 1 tbsp brown sugar
  • 1 garlic clove
  • 1 tsp ginger, grated
  • 1/2 fresh chili
PASSIONFRUIT GREMOLATA
  • 1 passionfruit
  • 10 grams fresh parsley
  • 5 grams fresh cilantro
  • juice of 1 lime
  • 1 garlic clove
  • 1/2 fresh chili
  • 4 tbsp olive oil
  • salt & pepper to taste
VEGGIES & TOPPINGS
  • cucumber
  • white cabbage
  • red onion
  • fresh cilantro
  • fresh chili
  • peanuts

Instructions

  1. Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
  2. In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
  3. In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
  4. Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
  5. Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
  6. Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
  7. Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
  8. Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.
  • Cook Time: 40 min

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Der Beitrag Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata erschien zuerst auf Kimberly Zett.

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