Description
A delicious blend of succulent chicken, vibrant veggies, and a creamy peanut sauce, served over coconut rice.
Ingredients
Scale
- 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
- 0.33 cup fresh cilantro, roughly chopped
- 0.25 cup roasted peanuts, chopped
- 2 green onions, sliced
- Lime wedges for serving
- 1 cup edamame, steamed (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- Divide coconut rice among bowls, top with chicken, shredded carrots, bell pepper, cucumber, and optional edamame.
- Drizzle peanut sauce over bowls and garnish with cilantro, peanuts, and green onions. Serve with lime wedges.
Notes
For a vegetarian option, substitute chicken with tofu. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 675
- Sugar: 7g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg