Fluffy coconut rice, grilled chicken, fresh vegetables, and rich peanut sauce come together in a satisfying Asian-inspired bowl.
# Components:
→ Coconut Rice
01 - 1.5 cups jasmine rice
02 - 1 can (14 oz) full-fat coconut milk
03 - 1 cup water
04 - 0.5 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 - 0.5 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 - 0.5 cup cooked edamame, shelled
17 - 0.25 cup fresh cilantro, chopped
→ Peanut Sauce
18 - 0.33 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 - 0.5 teaspoon sriracha or chili sauce, optional
→ Garnish
25 - 2 tablespoons roasted peanuts, chopped
26 - Lime wedges for serving
# Method:
01 - Rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 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.
02 - In a shallow bowl, whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ground ginger, salt, and pepper. Add chicken and toss to coat evenly. Marinate for at least 15 minutes, up to 1 hour for enhanced flavor.
03 - Preheat a grill or grill pan over medium-high heat. Cook chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Rest for 5 minutes, then slice into bite-sized pieces.
04 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Whisk in warm water a little at a time until desired consistency is reached.
05 - Divide coconut rice among four bowls. Top each with sliced grilled chicken, red cabbage, carrots, cucumber, edamame, and cilantro. Drizzle generously with peanut sauce. Garnish with chopped peanuts and lime wedges.
