Step 1

In a large bowl, whisk the oil with the soy sauce and Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor.

Step 2

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Step 3

Transfer the chicken breasts onto the prepared baking sheet and discard the marinade.

Step 4

Bake in the preheated oven for 20 minutes or until the internal temperature reaches 165F. Remove the chicken and allow to rest for 5 minutes prior to slicing.

Step 5

While the chicken cooks, prepare the Jasmine rice according to package directions.

Step 6

Make the peanut sauce in a medium bowl by combning the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency.

Step 7

Assemble the bowls by layering the rice, topping it with sliced chicken breasts, cabbage, carrots, cilantro, and chopped peanuts, if using. Drizzle with Peanut Sauce.