# What You'll Need:
→ Coconut Rice
01 - 1.5 cups jasmine rice
02 - 1 can (13.5 fl oz) coconut milk
03 - 1 cup water
04 - 0.5 teaspoon salt
→ Chicken
05 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tablespoon vegetable oil
07 - 2 tablespoons soy sauce
08 - 1 tablespoon fish sauce
09 - 1 tablespoon lime juice
10 - 1 teaspoon brown sugar
11 - 2 garlic cloves, minced
12 - 1 teaspoon grated fresh ginger
→ Peanut Sauce
13 - 0.33 cup creamy peanut butter
14 - 2 tablespoons soy sauce
15 - 1 tablespoon sriracha
16 - 1 tablespoon honey or maple syrup
17 - 1 tablespoon rice vinegar or lime juice
18 - 0.33 cup warm water
19 - 1 teaspoon grated ginger
20 - 1 garlic clove, minced
→ Vegetables and Garnish
21 - 1 cup shredded carrots
22 - 1 red bell pepper, thinly sliced
23 - 1 cup cucumber, sliced
24 - 0.33 cup fresh cilantro, roughly chopped
25 - 0.25 cup roasted peanuts, chopped
26 - Lime wedges for serving
27 - 2 green onions, sliced
28 - 1 cup edamame, steamed (optional)
# Steps:
01 - Rinse jasmine rice under cold running water until water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring mixture to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
02 - In a mixing bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger. Add chicken pieces and toss thoroughly to coat evenly. Allow to marinate at room temperature for at least 10 minutes.
03 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken with all marinade and cook for 6 to 8 minutes, stirring frequently, until chicken is golden brown and cooked through. Transfer cooked chicken to a plate and set aside.
04 - In a bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic until smooth and well combined. Adjust sauce consistency by adding additional water as needed to reach desired thickness.
05 - Divide coconut rice evenly among four serving bowls. Top each portion with cooked chicken, shredded carrots, sliced red bell pepper, sliced cucumber, and steamed edamame if using.
06 - Drizzle peanut sauce generously over each bowl. Garnish with fresh cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately while components are still warm.
