Chicken in Peanut Sauce

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  2 Garlic(6g)
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  2 Ginger, Fresh Root(170g)
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  1 tbsp Vegetable oil
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  14 oz Coconut Milk, Full-Fat, Canned
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  0.5 cup Peanut Butter, Smooth
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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Brown sugar
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  0.5 tsp Sriracha sauce
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  1 Lime(67g)
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  0 Cilantro, Fresh(14g)
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  4 cup Rice, Jasmine, White, Dry

Instructions

1. 1Measure out the jasmine rice and cook according to package directions (typically 15–18 minutes) until tender and water is absorbed. Set aside.
2. 2Mince the fresh garlic and peel and grate the fresh ginger root. Heat the vegetable oil in a large skillet over medium heat for 1 minute, then add the garlic and ginger. Sauté for 2–3 minutes over medium heat until fragrant and softened.
3. 3Cut the chicken breast into 1-inch pieces and add to the skillet. Sauté over medium-high heat for 8–10 minutes, stirring occasionally, until the chicken is lightly browned and no longer pink in the center.
4. 4Reduce heat to low. Add the coconut milk and peanut butter to the skillet, stirring gently for 2–3 minutes until the peanut butter dissolves and the sauce is smooth. Scrape up any browned bits from the bottom of the pan.
5. 5Squeeze juice from half of the lime into the skillet. Add the soy sauce, brown sugar, and sriracha sauce. Stir to combine and heat through for 3–5 minutes over low heat until the sauce reaches a gentle simmer.
6. 6Rough chop the fresh cilantro leaves (discard stems). Divide the cooked jasmine rice evenly into 4 airtight containers, then top each with equal portions of the chicken and peanut sauce while hot.
7. 7Sprinkle fresh cilantro over each container and store in the refrigerator until ready to serve.