Protein-packed bowls featuring sautéed chicken, coconut rice, fresh vegetables, and creamy peanut sauce
# What You'll Need:
→ Coconut Rice
01 - 1 cup jasmine rice
02 - 1 cup unsweetened canned coconut milk, well-shaken
03 - 1 cup water
04 - ½ teaspoon salt
→ Chicken
05 - 1 pound boneless, skinless chicken breast, diced
06 - 1 tablespoon olive oil
07 - 1 tablespoon soy sauce
08 - ½ teaspoon ground black pepper
09 - 1 clove garlic, minced
→ Peanut Sauce
10 - ⅓ cup creamy peanut butter
11 - 2 tablespoons soy sauce
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon sesame oil
16 - 1 clove garlic, minced
17 - 1 to 2 tablespoons warm water
18 - ¼ teaspoon chili flakes, optional
→ Toppings
19 - 1 cup red cabbage, thinly sliced
20 - 1 cup carrots, julienned or shredded
21 - ¼ cup fresh cilantro, chopped
22 - 2 tablespoons roasted peanuts, chopped, optional
23 - Lime wedges for serving
# How to Make It:
01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, stir once, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
02 - In a large skillet, heat olive oil over medium-high heat. Add diced chicken, soy sauce, black pepper, and minced garlic. Sauté for 6 to 8 minutes until chicken is golden and cooked through. Remove from heat.
03 - In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, garlic, and chili flakes. Add warm water, 1 tablespoon at a time, until desired consistency is reached.
04 - Divide coconut rice among four bowls. Top each with sautéed chicken, red cabbage, carrots, and cilantro. Drizzle generously with peanut sauce. Sprinkle with chopped peanuts and serve with lime wedges.
