Thai-Style Chicken & Rice Bowls

Method

1. 1

   Prep the ingredients

   On a cutting board, cut the chicken into bite-size strips, slice the cucumber into half-moons, juice the lime, and finely grate the ginger.

   Tip: Wash hands and the cutting board after handling raw chicken.

2. 2

   Cook the rice

   In a medium saucepan, combine the jasmine rice with 600 ml water and bring to a boil over high heat; cover, reduce to low, and cook.

   16 min
3. 3

   Mix the peanut sauce

   In a mixing bowl, stir the peanut butter, soy sauce, lime juice, ginger, and 60 ml warm water together.

   3 min

   Tip: Add a little more warm water if the sauce is too thick to drizzle.

4. 4

   Sear the chicken

   Heat the canola oil in a large skillet over medium-high heat. Add chicken in a single layer and turn the pieces occasionally until browned and cooked through; season with 1/2 tsp salt and a few grinds of black pepper.

   9 min

   Tip: Cook in batches if the pieces crowd the pan, so they brown instead of steam.

5. 5

   Assemble the bowls

   Spoon rice into bowls and top with chicken and cucumber; drizzle with peanut sauce. Taste and adjust salt and black pepper, adding more lime juice if desired.

   Tip: Serve extra sauce separately so everyone can choose their own amount.