1. Prepare the Chicken

Place the thinly sliced chicken breasts in a large bowl. Add the peanut sauce, minced garlic, and salt. Toss well until every piece is evenly coated. Set aside while you prepare the slaw and rice.

2. Make the Ginger Slaw

Add the shredded purple cabbage and sliced shallot to a large bowl. In a small bowl, whisk together the grated ginger, rice vinegar, sugar, and salt. Pour the dressing over the cabbage and toss until well combined. Set aside to allow the flavors to blend while keeping the cabbage crisp.

3. Cook the Coconut Rice

Rinse the jasmine rice under cool water until the water runs mostly clear. Add the rice, coconut milk, water, and salt to a saucepan. Bring to a gentle boil, then reduce the heat to low. Cover and simmer until the rice is tender and the liquid has been absorbed. Remove from the heat and let it rest for 5 minutes before fluffing with a fork.

4. Cook the Peanut Chicken

Heat the cooking oil in a large skillet over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for several minutes, turning occasionally, until the chicken is cooked through and coated in a glossy peanut sauce.

5. Adjust the Sauce

If the peanut sauce becomes too thick while cooking, add a small splash of water and stir gently. Reduce the heat if the sauce starts sticking or browning too quickly.

6. Assemble the Bowls

Divide the coconut rice between serving bowls. Add the warm peanut chicken and a generous portion of ginger slaw. Sprinkle with chopped peanuts, crispy shallots, cilantro, green onions, or sesame seeds.

7. Add the Finishing Touches

Serve immediately with lime wedges and, if desired, a little chili crisp or Sriracha for extra heat. Enjoy the combination of creamy peanut chicken, crunchy ginger slaw, and fragrant coconut rice.