# What You 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 fresh 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 fresh 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 steamed edamame (optional)
# How-To Steps:
01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.
02 - Combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, and grated ginger in a mixing bowl. Add chicken pieces and toss until evenly coated. Marinate for at least 10 minutes at room temperature.
03 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken and cook for 6 to 8 minutes, stirring frequently, until golden brown and cooked through. Transfer to a clean plate and set aside.
04 - Whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic in a bowl until smooth and well combined. Adjust consistency with additional water as needed for desired thickness.
05 - Divide cooked coconut rice equally among four serving bowls. Arrange cooked chicken, shredded carrots, sliced bell pepper, cucumber slices, and steamed edamame if using on top of each rice portion.
06 - Drizzle peanut sauce generously over each bowl. Garnish with cilantro, chopped roasted peanuts, sliced green onions, and lime wedges. Serve immediately while rice is warm.
