2 chicken breasts
1-2 Tbsp chopped peanuts
4 Tbsp peanut butter
2 tsp soy sauce
2 tsp vinegar
A few dashes of red pepper flakes
¼ green cabbage, sliced
1 large carrot, peel off ribbons
½ leek, chopped
2 garlic cloves, minced
1 cup white balsamic long grained rice
2 cups coconut water
In a medium bowl, mix all ingredients for sauce. Marinate chicken for at least 30 minutes. Same some sauce for drizzling. Over med-high heat, grill chicken until no longer pink in the middle, about 10 minutes on each side.
In a rice cooker, cook rice and coconut water. Cook until done.
In a wok, heat sesame oil over high heat. Using a potato peeler, peel the carrot skins and then shave off ribbons of carrot. Add cabbage, carrots, leeks and garlic; sauté until tender.
Serve vegetables over rice and top with sliced grilled chicken. Drizzle with peanut sauce and sprinkle with chopped peanuts.