# What You'll Need:
→ Coconut Rice
01 - 1 cup jasmine rice, rinsed
02 - 1 cup full-fat coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Chicken
05 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
06 - 1 tablespoon vegetable oil
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 tablespoon fish sauce
10 - 1 tablespoon gluten-free soy sauce
11 - 1 teaspoon brown sugar
12 - 1/2 teaspoon ground white pepper
13 - Juice of 1 lime
→ Vegetables and Herbs
14 - 1 red bell pepper, thinly sliced
15 - 1 cup sugar snap peas, trimmed
16 - 1 medium carrot, julienned
17 - 1/2 cup fresh cilantro, chopped
18 - 1/4 cup fresh Thai basil leaves, torn
19 - 2 green onions, thinly sliced
20 - 1 red chili, thinly sliced (optional)
→ Garnish
21 - 1/4 cup roasted peanuts, chopped
22 - Lime wedges
# How to Make It:
01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest for 5 minutes. Fluff with a fork.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 1 minute until fragrant. Add chicken pieces and cook, stirring frequently, for 6-7 minutes until golden and cooked through. Stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice. Toss to coat chicken evenly. Remove from heat.
03 - Blanch sugar snap peas and carrots in boiling water for 1 minute. Drain and rinse under cold water to maintain crisp-tender texture. Keep bell pepper raw to preserve crunch.
04 - Divide coconut rice evenly among 4 bowls. Top each bowl with cooked chicken, sliced bell pepper, blanched sugar snap peas, and julienned carrot. Sprinkle with cilantro, Thai basil, green onion, and chili if using.
05 - Sprinkle chopped roasted peanuts over each bowl. Serve immediately with lime wedges on the side.
