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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt, then bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 1 cup water
  • ¼ tsp salt

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • ½ lime
  • ½ small bunch cilantro
  • ½ small pineapple
  • ½ English cucumber

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove from heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, zest and juice lime into a medium bowl.

• STEP 5

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime, along with vinegar, chili-garlic sauce, and salt. Whisk to combine the dressing.

  • 1 tbsp apple cider vinegar
  • ¼ tsp chili-garlic sauce
  • ¼ tsp salt

• STEP 6

  Peel and small dice shallot. Add to the bowl with the dressing.

  • 1 shallot

• STEP 7

  Cut off skin from pineapple; quarter, core, and medium dice the flesh. Add to the bowl.

• STEP 8

  Trim and medium dice cucumber. Add to the bowl and toss to combine the salad. Set aside.

• STEP 9

  Preheat a skillet over medium-high heat.

• STEP 10

  While the skillet heats up, cut the chicken into ¼-inch thick slices and place in another medium bowl. Add cornstarch and pepper, then toss to coat.

  • 1 lb chicken thighs, boneless skinless
  • 1 ½ tsp cornstarch
  • ¼ tsp black pepper

• STEP 11

  Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and cook, flipping once, until cooked through and crispy on both sides, 5-6 minutes.

  • 2 tsp neutral vegetable oil

• STEP 12

  Meanwhile, using a clean cutting board, roughly chop peanuts.

  • ¼ cup peanuts, roasted unsalted

• STEP 13

  When the chicken is done, add chili-garlic sauce to the skillet and stir to coat, 15-30 seconds. Remove from heat, add fish sauce, and stir once more to combine.

  • 2 tsp chili-garlic sauce
  • 2 tsp fish sauce

• STEP 14

  To serve, divide rice between bowls, then top with the chicken and salad. Sprinkle with peanuts and enjoy!