Thai peanut chicken buddha bowl

• 2 large boneless skinless chicken breasts
• 470 ml cooked jasmine rice
• 240 ml purple cabbage, shredded
• 240 ml carrots, shredded
• 1 large cucumber, sliced
• 120 ml fresh cilantro, chopped
• 60 ml crushed peanuts
• 1 lime, cut into wedges
• 30 ml olive oil
• 120 ml peanut butter
• 30 ml soy sauce
• 15 ml honey or maple syrup
• 15 ml rice vinegar
• 5 ml sriracha
• 5 ml fresh ginger, grated
• 30–45 ml warm water (to thin sauce)
• Salt and black pepper to taste

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then slice.
2. In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sriracha, and grated ginger. Add warm water one tablespoon at a time until the sauce reaches a pourable consistency.
3. Divide the cooked jasmine rice among four bowls.
4. Arrange the sliced chicken, shredded cabbage, carrots, and cucumber slices on top of the rice.
5. Drizzle the peanut sauce generously over each bowl.
6. Garnish with chopped cilantro, crushed peanuts, and a squeeze of fresh lime juice.

Serve immediately with extra sriracha on the side for added heat. Pairs well with a crisp lager or iced green tea.