# What You Need:
→ Coconut Rice
01 - 1.5 cups jasmine rice
02 - 13.5 fl oz coconut milk
03 - 1 cup water
04 - 0.5 tsp salt
→ Chicken
05 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tbsp vegetable oil
07 - 2 tbsp soy sauce
08 - 1 tbsp fish sauce
09 - 1 tbsp lime juice
10 - 1 tsp brown sugar
11 - 2 garlic cloves, minced
12 - 1 tsp grated fresh ginger
→ Peanut Sauce
13 - 0.33 cup creamy peanut butter
14 - 2 tbsp soy sauce
15 - 1 tbsp sriracha
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp rice vinegar or lime juice
18 - 0.33 cup warm water
19 - 1 tsp 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 sliced cucumber
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 steamed edamame (optional)
# How To Make It:
01 - Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
02 - In a bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger. Add chicken pieces and toss to coat evenly. Let marinate for at least 10 minutes.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Remove from heat 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 thickness by adding more water if needed.
05 - Divide coconut rice evenly among 4 serving bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell pepper, cucumber slices, 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.
