# What You'll 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 pound 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 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. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer 15 to 18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - In a shallow bowl, whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ground ginger, salt, and pepper. Add chicken and coat thoroughly. Marinate for at least 15 minutes, up to 1 hour for deeper flavor development.
03 - Preheat grill or grill pan to medium-high heat. Place chicken on hot grill and cook 5 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
04 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Add sriracha if desired. Gradually whisk in warm water, 1 tablespoon at a time, until reaching desired sauce consistency.
05 - Divide coconut rice equally among four serving bowls. Top each with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce. Garnish with chopped roasted peanuts and lime wedges. Serve immediately.
