Fluffy coconut rice, grilled chicken, fresh vegetables, and creamy peanut sauce come together in this vibrant Asian-inspired bowl.
# 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 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 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 chopped roasted 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 completely 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 until well combined. Add chicken pieces and toss thoroughly to coat all surfaces. Allow to marinate for at least 15 minutes at room temperature, or up to 1 hour refrigerated for enhanced flavor development.
03 - Preheat grill or grill pan to medium-high heat. Place marinated chicken on hot grill surface and cook for 5 to 7 minutes per side until fully cooked through and juices run clear when pierced. Transfer to a cutting board and rest for 5 minutes to retain moisture. Slice into desired thickness before plating.
04 - In a small mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Add sriracha if desired for heat. Whisk ingredients together until smooth. Gradually add warm water a little at a time, whisking continuously until sauce reaches desired pourable consistency.
05 - Divide prepared coconut rice equally among four serving bowls as the base. Arrange sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, cooked edamame, and fresh cilantro on top of rice in each bowl. Drizzle peanut sauce generously over bowl contents. Garnish with chopped roasted peanuts and serve with lime wedges.
