Ingredient Substitutions:
🔄 Jasmine rice → Basmati rice, sushi rice, or brown rice (adjust cooking time accordingly).
🔄 Coconut milk → Regular whole milk, almond milk, or just replace with water for a lighter version.
🔄 Chicken thighs → Chicken breasts (though thighs stay juicier), shrimp, tofu, or tempeh for a vegetarian option.
🔄 Sweet chili sauce → A mix of honey + sriracha + a splash of vinegar.
🔄 Soy sauce → Tamari (for gluten-free), coconut aminos, or low-sodium soy sauce.
🔄 Fish sauce → Worcestershire sauce (not exact but adds umami) or soy sauce.
🔄 Sriracha → leave it out! Or red pepper flakes, sambal oelek, or gochujang for a different depth of spice.
🔄 Garlic powder → onion powder or Fresh minced garlic (about 2 cloves per teaspoon of powder).
🔄 Ground ginger → Fresh grated ginger (1 teaspoon fresh per 1/2 teaspoon ground).
🔄 Lemon zest → Lime zest, diced lemongrass, lemongrass paste, or a splash of rice vinegar for brightness.
🔄 Scallions → Chives, finely diced shallots, or cilantro.
🔄 Peanuts → Cashews, almonds, or sunflower seeds for nut-free.

Can I Make This Ahead of Time?
Definitely!

🔹 Stir fry: You can prep both the chicken and sauce in advance and store them in the fridge. That way, when you're ready to cook, it comes together in no time.

🔹 Coconut rice: You can fully make this ahead of time and freeze until you're ready to serve. To freeze, put the cooked rice in a plastic container and freeze. When ready to eat, remove from the freezer. Drizzle a tablespoon or so of water over the rice. Then place a damp paper towel over the container. Microwave for 2-3 minutes. If your rice is still frozen after 3 minutes, fluff/stir it around with a fork and put back in the microwave until warmed through.