Step 1

Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the type of rice you use.

Step 2

In a saucepan, add the peanut butter, coconut cream, lime juice, honey, and soy sauce. Heat over low heat and stir just until everything melts and comes together.

Step 3

Heat a grill pan or a large skillet over medium high heat. Add in 1 tbsp of oil and cook the chicken in batches for about 4 minutes each side. You know the chicken is ready to turn when the white begins to creep up the sides of the chicken thigh.

Step 4

After the chicken is done cooking, allow it to rest for a couple of minutes and cut into 1 inch pieces. Return the chicken back to the pan and allow to develop color on each side.

Step 5

Pour the sauce over the top and mix to incorporate.

Step 6

Wash and cut the zucchini into a medium dice.

Step 7

Heat a large skillet over medium heat. Add in 1 tbsp of oil and add in the zucchini. Cook for 3-4 minutes and then add in the carrots.

Step 8

Cook the vegetables together until they are soft and season with salt and pepper to taste.

Step 9

This recipe makes 5 servings. Divide your ingredients evenly between your containers. Each dish gets ½ cup of rice. Top with sriracha and green onions if you wish.