- 1 Boneless Chicken Breast
- 1/2 cup Jasmine Rice
- 2 tbsp coconut flakes
- 1/2 tsp salt
- 1/3 cup peanuts
- 1/2 cup frozen peas
- 1/2 cup carrot, peeled and sliced
- 1/3 cup cucumber, peeled and sliced
- coconut oil
- whole cilantro leaves
Peel and cut veggies. Start the rice as directed: add carrots, lime juice, and salt. When the rice has 5 minutes left to cook, add the remaining veggies.
While rice is cooking, cut chicken into bite-sized pieces. Once the chicken is cut, toast the coconut over medium-low heat in a pan big enough to cook your chicken.
Once the coconut looks brown, take it off and add 1-2 tbsp of coconut oil to the pan. Carefully add the chicken and saute.
When the rice is finished, top with chicken, coconut and peanuts. Enjoy!
*Note from the Chef: Thai food has 5 main flavors: SALTY (Peanuts), SOUR (lime), SWEET (coconut), BITTER (CUCUMBER), and SPICY. There is no spicy element in this dish because it is cooked for kids, but you could add curry or spicy peppers.