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Peanut Sauce:
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Combine peanut butter, rice wine vinegar, soy sauce, sugar, vegetable oil, cayenne pepper and ginger in a medium bowl and whisk until smooth.
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You may need to add more oil if its too thick youll want it to be the consistency of cake batter.
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Also taste to see if its salty enough you may need to add more soy sauce.
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Set aside.
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Cut up scallions, cucumber, cilantro and lime.
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Place in separate bowls in serving area.
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These are what I call the freshies that garnish the top of each serving.
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I even chop up fresh mint to include in the freshies line-up, but thats totally optional.
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Boil jasmine rice in 4-5 cups of water for 20 minutes.
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Jasmine rice can get sticky, so stir it every once in awhile.
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You may even have to add more water.
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When done, set aside.
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While the rice is cooking, cook the chicken breasts in a large skillet, coated with olive oil.
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When cooked through, remove from skillet and let them rest about 5 minutes on a cutting board.
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While chicken rests, re-coat the bottom of the skillet with more oil and add the carrots, onions and peanuts to the hot pan.
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Stir fry over medium-high heat for about 7-9 minutes, or until the carrots are slightly tender.
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Dont overcook them, though!
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While the veggies are cooking, chop up the chicken into small, bite-sized pieces.
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When veggies are cooked, turn the heat down to medium-low.
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Add the chicken back into the skillet with the veggies and pour the peanut sauce over the top.
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Add the can of coconut milk and stir until combined.
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Let it simmer for 5-10 minutes, or until heated through.
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To serve, spread some baby spinach onto a plate, top with jasmine rice, then the peanut chicken, and finally the freshies and a squeeze of lime.
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A delight for the senses.
