Thai Coconut Chicken Rice Bowl

Ingredients

• 1 cup jasmine rice
• 1 cup coconut milk
• 12 oz chicken breast
• 1 stalk lemongrass
• 3 cloves garlic
• 1 tbsp ginger
• 1 whole chili
• 2 tbsp coconut aminos
• 1 whole lime
• 1 whole carrot
• 1/2 whole cucumber
• 2 tbsp rice vinegar
• 1 tbsp avocado oil
• 2 whole scallions

Instructions

1. 1

   Rinse jasmine rice, then cook with coconut milk and 1/2 cup water, covered, 15 minutes; rest off heat 5 minutes.

2. 2

   Julienne carrot and cucumber; toss with rice vinegar and a pinch of salt to quick-pickle.

3. 3

   Mince lemongrass, garlic, ginger, and chili.

4. 4

   Slice chicken into strips and sauté in avocado oil over medium-high heat 5-6 minutes until golden.

5. 5

   Add the aromatics and coconut aminos; cook 2 more minutes until fragrant and glazed.

6. 6

   Fluff rice, divide into bowls, top with chicken and pickled vegetables.

7. 7

   Garnish with lime wedges, sliced scallions, and crispy shallots if desired.