Vegan Thai Lemon Chick’n Coconut Rice Bowl

Instructions

1. Make the coconut rice

   Rinse the jasmine rice under cold water until it runs mostly clear. Add the rice, coconut milk, water and sea salt to a medium pot. Bring to a gentle boil, then reduce to low, cover and cook for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

2. Prepare the vegetables

   While the rice cooks, slice the bell pepper, cabbage, cucumber, green onions and herbs. Keep the cucumber, green onions, herbs and lime fresh for topping.

3. Cook the warm bowl filling

   Heat the oil in a large skillet over medium-high. Add the bell pepper, shredded carrot and cabbage and stir-fry for 3 to 4 minutes, until slightly softened but still with some texture. Add the Thai Lemon Chick'n and cook for 3 to 5 minutes, stirring often, until heated through. Add 2 to 3 teaspoons of water as needed while tossing to warm everything evenly and bring the sauce together.

4. Assemble the bowls

   Divide the coconut rice between four bowls. Top each with the warm Thai Lemon Chick'n and sautéed vegetables. Add sliced cucumber, green onion, fresh cilantro or Thai basil and a squeeze of lime. Finish with crushed peanuts, cashews, crispy shallots or fresh mint if desired.

5. Serve and enjoy

   Serve immediately while the rice and Thai Lemon Chick'n are warm, with extra lime wedges on the side.