Ingredients
Scale
1 cup white rice (short or long grain)
1 can coconut milk
1/2 cup water
sesame oil
sea salt
4 cups broccoli, chopped
1 cups shredded cabbage
2 persian cucumbers, thinly sliced
1 lb (about 2 cups) cooked shredded chicken
1 batch best-ever peanut sauce
chopped peanuts to top
1 lime, sliced into wedges to serve
Instructions
- To make coconut rice: Combine 1 cup rice (rinse if needed) with 1 can canned coconut milk and 1/2 cup water. Cook in rice cooker or according to package directions. Set aside to cool slightly.
- To roast broccoli: Preheat oven to 375. Toss broccoli with a drizzle of sesame oil and season with sea salt. Spread evenly on a baking sheet and roast for 15 minutes, tossing once and roasting another 10-15 until crispy. Alternatively, you can steam broccoli for 4-5 minutes.
- To arrange: Serve bowls layered with rice on the bottom, vegetables and chicken on top, with a drizzle of peanut sauce, chopped peanuts and a lime wedge.
