Crispy Chicken and Coconut Rice Bowl

Ingredients

• 10 oz boneless skinless chicken thighs
• 1 cup jasmine rice
• 1 cup coconut milk
• 3/4 cup water
• 3 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tbsp avocado oil
• 1 cup shredded red cabbage
• 2 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp salt
• 2 tbsp toasted pumpkin seeds
• 2 scallions, sliced

Instructions

1. 1

   Rinse the jasmine rice, then cook it with coconut milk, water, and a pinch of salt until tender, about 18 minutes.

2. 2

   Toss the shredded red cabbage with rice vinegar, honey, and a pinch of salt; set aside to quick-pickle.

3. 3

   Whisk coconut aminos, lime juice, ginger, and garlic in a small bowl.

4. 4

   Heat avocado oil in a skillet over medium-high heat and sear the chicken thighs 5-6 minutes per side until golden and cooked through.

5. 5

   Pour the coconut aminos glaze into the skillet and simmer 2 minutes, spooning it over the chicken until sticky.

6. 6

   Slice the chicken and serve over coconut rice with pickled cabbage, toasted pumpkin seeds, and scallions.