This Thai-inspired dish features a nutty sauce bursting with umami flavor. It’s made with peanut butter, coconut aminos, toasted sesame oil, and chili paste for a bit of heat. The flavorful sauce gets drizzled over juicy shredded chicken thighs (marinated in a ginger tamari sauce) and a bed of steamy coconut lime brown rice. To complement the chicken, there’s a side of sautéed red bell peppers and edamame sprinkled with black sesame seeds.

Ingredients: water, chicken thighs, red bell peppers, brown jasmine rice, shelled edamame, carrots, olive oil, unsweetened coconut milk (coconut, water, guar gum), peanut butter, coconut sugar, reduced sodium tamari (water, soybeans, salt, alcohol (to preserve freshness)), garlic, black sesame seeds, blue agave nectar, shallots, lime juice, ginger, cilantro, coconut aminos (organic coconut nectar, organic pure coconut blossom sap, natural unrefined sea salt (less than 2%)), roasted garlic oil (olive oil, garlic), fish sauce (anchovy, sea salt), sambal oelek chili paste (red chili peppers, salt, distilled vinegar, xanthan gum), gochugaru chile flakes, toasted sesame oil, sea salt, lime powder (citric acid, natural lime flavor), smoked black pepper (pepper, smoke flavor)