For the Coconut Rice:

• 2 cups jasmine rice (basmati works great too)
• 1 can (14 oz) coconut milk (full-fat, please! The light stuff doesn’t give you that creamy richness)
• 1½ cups water
• 1 teaspoon salt
• 1 tablespoon sugar (trust me on this one)
• 1 lime, zested

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs (you can use breasts, but thighs stay juicier)
• 3 tablespoons soy sauce (or tamari if you’re gluten-free)
• 2 tablespoons brown sugar
• 2 cloves garlic, minced (or more if you’re a garlic fiend like me)
• 1 tablespoon fresh ginger, grated (the pre-minced stuff in a jar works in a pinch)
• 2 tablespoons oil (I use avocado oil, but any neutral oil works)
• Juice of 1 lime

For the Sauce:

• ¼ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon sriracha (adjust to your spice preference)
• 2–3 tablespoons warm water (to thin it out)

For the Bowl Assembly:

• 1 cucumber, thinly sliced or diced
• 2 carrots, grated or julienned
• 1 red bell pepper, thinly sliced
• 1 cup edamame, shelled and cooked (I buy frozen and just thaw them)
• ¼ cup green onions, sliced
• ¼ cup cilantro, chopped (skip if you’re one of those people who thinks it tastes like soap)
• ¼ cup peanuts, chopped
• Lime wedges
• Avocado slices (optional, but why wouldn’t you?)
• Sriracha or chili flakes for extra heat