# What You'll Need:
→ Coconut Rice
01 - 1 1/2 cups jasmine rice
02 - 1 can (14 fl 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 black 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 edamame, shelled
17 - 1/4 cup fresh cilantro, chopped
→ 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 roasted peanuts, chopped
26 - Lime wedges
# Method:
01 - Rinse jasmine rice under cold running water until water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. 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 fully absorbed and rice is tender. Remove from heat and allow to rest covered for 5 minutes, then 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 until well combined. Add chicken breast and toss thoroughly to coat all surfaces. Marinate for at least 15 minutes, or up to 1 hour for enhanced flavor development.
03 - Preheat grill or grill pan to medium-high heat. Place marinated chicken on grill and cook for 5 to 7 minutes per side until fully cooked and juices run clear when pierced. Remove chicken to a cutting board and rest for 5 minutes, then slice into bite-sized pieces.
04 - In a small mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Gradually whisk in warm water one tablespoon at a time until desired consistency is achieved.
05 - Divide cooked coconut rice evenly among four serving bowls. Top each portion with sliced grilled chicken, shredded red cabbage, julienned carrots, sliced cucumber, cooked edamame, and fresh cilantro. Drizzle generously with peanut sauce. Garnish each bowl with chopped roasted peanuts and lime wedges.
