Thai Peanut Chicken Bowl

 

Ingredients

• 1.5 cups jasmine rice
• 1 can (13.5 fl oz) coconut milk
• 1 cup water
• 0.5 teaspoon salt
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 0.33 cup creamy peanut butter
• 1 tablespoon sriracha
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar or lime juice
• 0.33 cup warm water
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup cucumber, sliced
• 2 green onions, sliced

---

Instructions

1. Rinse jasmine rice under cold water until it runs clear. Combine rice with coconut milk, water, and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and let simmer for 15 minutes.
2. In a mixing bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, garlic, and ginger. Toss chicken pieces in the marinade, allowing to sit for at least 10 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6 to 8 minutes until golden and cooked through. Remove chicken from skillet.
4. In a bowl, whisk together peanut butter, soy sauce, sriracha, honey or maple syrup, rice vinegar or lime juice, warm water, ginger, and garlic until creamy.
5. Divide coconut rice among bowls, top with chicken, shredded carrots, bell pepper, cucumber, and optional edamame.
6. Drizzle peanut sauce over bowls and garnish with cilantro, peanuts, and green onions. Serve with lime wedges.