# What You Need:
→ Coconut Rice
01 - 1 1/2 cups jasmine rice
02 - 1 can (14 oz) full fat coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Grilled Chicken
05 - 1 lb boneless, skinless chicken breast
06 - 2 tablespoons soy sauce
07 - 1 tablespoon fresh lime juice
08 - 1 tablespoon olive oil
09 - 1 teaspoon honey
10 - 1 clove garlic, minced
11 - 1/2 teaspoon ground ginger
12 - Salt and pepper to taste
→ Fresh Vegetables
13 - 1 cup shredded red cabbage
14 - 1 cup julienned carrots
15 - 1 cup thinly sliced cucumber
16 - 1/2 cup cooked and shelled edamame
17 - 1/4 cup fresh chopped cilantro
→ Peanut Sauce
18 - 1/3 cup creamy peanut butter
19 - 2 tablespoons soy sauce
20 - 1 tablespoon rice vinegar
21 - 1 tablespoon honey
22 - 1 teaspoon sesame oil
23 - 2 to 3 tablespoons warm water
24 - 1/2 teaspoon sriracha (optional)
→ Garnish
25 - 2 tablespoons roasted chopped peanuts
26 - Lime wedges
# How-To Steps:
01 - Rinse jasmine rice under cold running water until water runs clear. Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium heat, then reduce heat to low, cover with lid, and simmer for 15 to 18 minutes until liquid is fully absorbed and rice is tender. Remove from heat and allow to stand covered for 5 minutes. Fluff gently with a fork before serving.
02 - In a shallow mixing bowl, whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ground ginger, salt, and pepper until well combined. Add chicken pieces and toss thoroughly to coat all sides with marinade. Allow to marinate at room temperature for a minimum of 15 minutes, or refrigerate up to 1 hour for enhanced flavor development.
03 - Preheat grill or grill pan over medium-high heat. Place marinated chicken on heated grill surface and cook for 5 to 7 minutes per side until fully cooked through and juices run clear when pierced. Transfer cooked chicken to a clean plate and allow to rest for 5 minutes before slicing into desired thickness.
04 - In a small mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if desired. Whisk ingredients together thoroughly until smooth. Add warm water gradually while whisking until sauce reaches desired consistency for drizzling.
05 - Distribute prepared coconut rice evenly among four serving bowls. Top each bowl with sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, cooked edamame, and fresh cilantro. Drizzle generously with peanut sauce over all components. Finish with garnish of chopped roasted peanuts and lime wedges on the side.
