Express warm jasmine rice bowl with coconut-lime chicken, crunchy cucumber and toasted peanuts

Instructions

1. 1

   1. Place the jasmine rice in a saucepan with 475 ml (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes until tender. Turn off the heat and let it rest, covered, for 5 minutes.

2. 2

   2. Meanwhile, in a bowl, whisk together the coconut milk, juice of the 2 limes, zest of 1 lime, honey, soy sauce, garlic, ginger, salt, and black pepper.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute and add 10 ml (2 tsp) of the olive oil. When the skillet is hot, about 375°F/190°C at the surface, add the chicken and sauté for 4 to 5 minutes until lightly browned.

4. 4

   4. Pour the coconut-lime mixture over the chicken and cook for 3 to 4 minutes more, stirring, until the sauce reduces slightly and the chicken reaches a safe internal temperature of 165°F/74°C.

5. 5

   5. In another bowl, toss the cucumber, carrot, and red onion with the remaining 5 ml (1 tsp) olive oil and a pinch of salt to make a quick crunchy salad.

6. 6

   6. Fluff the rice with a fork and divide it among 4 bowls. Spoon the chicken and its sauce over the top, then add the cucumber, carrot, and red onion mixture.

7. 7

   7. Finish each bowl with the toasted peanuts and fresh cilantro. Serve right away.