Thai Peanut Chicken Bowl

Step 1

Set a medium saucepan over high heat and pour in 2 cups water. Cover and bring to a rolling boil, about 5 minutes, then add the rice and stir once.

Step 2

Reduce heat to low, cover the saucepan, and cook until the rice is tender and water is absorbed, about 15 minutes. Do not lift the lid during cooking.

Step 3

Place the chicken breast on a cutting board and slice it horizontally into two thin, even rectangles, each about 0.5 inches thick, to help it cook faster and evenly.

Step 4

Cut the bell pepper lengthwise in half, remove seeds and stems, then slice crosswise into 0.5-inch-wide strips that look like little half-moons.

Step 5

Cut the cucumber lengthwise in half, then lay each half flat and slice diagonally into thin 0.25-inch slices that point like arrows—this exposes more surface area.

Step 6

Cut the lime in half lengthwise. Juice one half into a small bowl and set the other half aside for serving.

Step 7

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Place both chicken pieces in the skillet in a single layer and cook without moving them for 4 minutes until the surface turns pale golden, then flip and cook the other side for 3 minutes.

Step 9

Slide the cooked chicken onto a cutting board. Without washing the skillet, add the bell pepper strips and stir frequently over medium-high heat for 2 minutes until they begin to soften slightly.

Step 10

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and 3 tablespoons water until smooth and pourable, breaking up any lumps.

Step 11

Pour the peanut sauce into the skillet with the peppers and stir constantly for 1 minute until the sauce coats everything and smells fragrant.

Step 12

Slice the cooked chicken crosswise against the grain into 0.5-inch-wide strips, then return the slices to the skillet and stir gently to coat them in sauce for 30 seconds.

Step 13

Fluff the cooked rice with a fork and divide it evenly between two bowls, creating a flat base for toppings.

Step 14

Using a slotted spoon, portion the chicken and peppers with sauce on top of the rice, dividing evenly between the two bowls.

Step 15

Arrange the cucumber slices in a small pile on top of each bowl, then scatter the chopped cilantro and green onion over the entire surface.

Step 16

Serve each bowl with a lime wedge on the side for squeezing over the top just before eating.