Juicy chicken, crisp vegetables, and spicy peanut sauce over jasmine rice. A vibrant fusion of sweet and tangy flavors.
# Ingredients:
→ Chicken & Marinade
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 tablespoon soy sauce
03 - 1 tablespoon lime juice
04 - 1 teaspoon sesame oil
05 - 1 clove garlic, minced
06 - 1 teaspoon fresh ginger, grated
→ Peanut Sauce
07 - 1/3 cup creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 2 tablespoons lime juice
10 - 1 tablespoon honey
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sriracha or chili garlic sauce
13 - 1/3 cup coconut milk or water
14 - 1 clove garlic, minced
→ Bowl Assembly
15 - 2 cups cooked jasmine rice
16 - 1 cup shredded carrots
17 - 1 cup red bell pepper, thinly sliced
18 - 1 cup cucumber, thinly sliced
19 - 1/4 cup fresh cilantro, chopped
20 - 1/4 cup roasted peanuts, chopped
21 - 2 green onions, sliced
22 - Lime wedges, for serving
# Directions:
01 - Combine chicken, soy sauce, lime juice, sesame oil, minced garlic, and grated ginger in a mixing bowl. Toss thoroughly to coat all pieces, then marinate for 15 minutes.
02 - Whisk peanut butter, soy sauce, lime juice, honey, rice vinegar, sriracha, coconut milk or water, and minced garlic in a separate bowl until smooth. Adjust consistency with additional liquid if needed. Set aside.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until chicken is cooked through and lightly golden.
04 - Evenly distribute cooked jasmine rice among four serving bowls. Top each bowl with cooked chicken, shredded carrots, red bell pepper slices, cucumber slices, chopped cilantro, chopped peanuts, and sliced green onions.
05 - Generously drizzle each bowl with peanut sauce. Serve immediately with lime wedges on the side.
