Step by step

Method

5 steps

1. 1

   If the rice is not cooked, start it first. Mince the garlic and grate the ginger. Warm the oil in a large skillet over medium heat and cook both for about 2 minutes, until fragrant but not brown.

2. 2

   Cut the chicken into 1-inch pieces and pat them dry. Add them to the skillet and cook 8–10 minutes, stirring now and then, until the outside is lightly browned and the center reaches 165°F.

3. 3

   Lower the heat and pour in the coconut milk. Stir in the peanut butter, soy sauce, brown sugar, and sriracha. Scrape the browned bits from the pan and simmer 5–7 minutes, until the sauce is smooth and thick enough to coat a spoon.

4. 4

   Squeeze in half the lime and taste. Add another spoonful of coconut milk if the sauce is too thick, or a little sriracha if you want more heat. Keep it below a hard boil so the sauce stays creamy.

5. 5

   Spoon rice into bowls and top with the chicken and sauce. Finish with chopped cilantro and the remaining lime cut into wedges.