Nourishing bowl with coconut rice, grilled chicken, fresh veggies, and creamy peanut sauce for a satisfying meal.
# Components:
→ 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 and shelled edamame
17 - 1/4 cup chopped fresh 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 sauce, optional
→ Garnish
25 - 2 tablespoons chopped roasted peanuts
26 - Lime wedges
# Directions:
01 - Rinse jasmine rice under cold running water until water runs clear. Combine rinsed rice, coconut milk, water, and salt in a saucepan. Bring mixture to a boil over medium heat, then reduce heat to low, cover with lid, and simmer for 15 to 18 minutes until liquid is fully absorbed and rice is tender. Remove from heat and allow to stand covered for 5 minutes. Fluff rice with a fork before serving.
02 - Whisk together soy sauce, lime juice, olive oil, honey, minced garlic, ground ginger, salt, and pepper in a shallow bowl. Add chicken breast and toss thoroughly to coat all surfaces evenly. Marinate for minimum 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 internal temperature reaches 165 degrees Fahrenheit and juices run clear. Transfer cooked chicken to a cutting board and rest for 5 minutes, then slice into bite-sized pieces.
04 - Combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha sauce if using in a small mixing bowl. Whisk ingredients until well blended. Gradually add warm water while whisking until sauce reaches desired consistency for drizzling and coating.
05 - Divide cooked coconut rice evenly among four serving bowls. Arrange sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, edamame, and fresh cilantro on top of rice in each bowl. Drizzle peanut sauce generously over bowl contents. Garnish each bowl with chopped roasted peanuts and lime wedges for serving.
