Thai Peanut Chicken Rice Bowl

Ingredients

Instructions

1. 1

   COOK THE RICE: Rinse jasmine rice in a fine-mesh strainer under cold water until the water runs clear (about 30 seconds). This removes excess starch for fluffier rice. Combine 1 cup rice with 1.5 cups water in a saucepan. Bring to a boil, then immediately reduce heat to lowest setting and cover tightly. Cook 18 minutes without lifting the lid. Remove from heat and let steam 5 minutes. Fluff with a fork.

2. 2

   GRILL THE CHICKEN: Season chicken breasts generously with salt and pepper on both sides. Preheat a grill or grill pan to medium-high heat (you should be able to hold your hand 6 inches above for only 3-4 seconds). Oil the grates to prevent sticking. Grill chicken 6-7 minutes per side until the internal temperature reaches 165°F and grill marks are clearly visible. The chicken should feel firm when pressed, not squishy. Let rest 5 minutes before slicing.

3. 3

   MAKE THE PEANUT SAUCE: In a small bowl, whisk together peanut butter, gluten-free tamari, rice vinegar, lime juice, and honey. Add 2-3 tbsp warm water gradually while whisking until the sauce reaches a pourable consistency (it should drizzle off a spoon). Taste and adjust - add more lime for tang, honey for sweetness, or tamari for saltiness.

4. 4

   SLICE THE CHICKEN: Cut the rested chicken against the grain into thin strips (about 1/4-inch thick). Cutting against the grain shortens the muscle fibers and makes each bite more tender.

5. 5

   BUILD THE BOWLS: Divide the fluffy rice among 4 serving bowls, pressing it gently to one side. Arrange the sliced chicken alongside the rice. Add sections of julienned carrots, sliced cucumber, and edamame - keeping each component in its own area creates an appealing presentation.

6. 6

   FINISH AND SERVE: Drizzle the peanut sauce generously over each bowl, especially over the chicken. Scatter sliced green onions and fresh cilantro leaves on top. For extra crunch, add a sprinkle of sesame seeds or crushed peanuts. Serve with extra peanut sauce and lime wedges on the side.