# What You'll Need:
→ Coconut Rice
01 - 1 1/2 cups jasmine rice
02 - 1 can (13.5 fl oz) coconut milk
03 - 1 cup water
04 - 1/2 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 fresh ginger, grated
→ Peanut Sauce
13 - 1/3 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 - 1/3 cup warm water
19 - 1 teaspoon fresh ginger, grated
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 - 1/3 cup fresh cilantro, roughly chopped
25 - 1/4 cup roasted peanuts, chopped
26 - 2 green onions, sliced
27 - 1 cup steamed edamame, optional
28 - Lime wedges for serving
# How-To Steps:
01 - Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-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 for a minimum of 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 occasionally, until golden brown and cooked through. Transfer cooked chicken to a clean plate and set aside.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, sriracha, honey, rice vinegar, warm water, grated ginger, and minced garlic until smooth and well combined. Adjust consistency by adding additional water if sauce is too thick.
05 - Divide coconut rice evenly among four 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 while rice is warm.
