Thai Chicken with coconut lime rice

I needed a recipe that did call for anything I didn't already have on hand, so I combined a couple of recipes I found and added my own touch. Here's roughly what I did;

1/4 cup soy sauce
1/4 cup fish sauce
1 1/2 tablespoons hot pepper sauce (I used Franks Red Hot with lime)
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 skinless, boneless chicken breast halves - cut into bite sized chunks

Marinate in a baggie for a few hours in the fridge.

2 Tbsp canola oil
Half an onion, chopped
one carrot, peeled and sliced thin
3 Tbsp peanut sauce
1 cup chicken broth (I used turkey broth because that's what I had, but they're usually interchangeable)
1 Tbsp chili garlic paste
one orange pepper, chopped
one yellow pepper, chopped

Heat a large skillet, add the oil. When the oil is hot, throw in your onion and carrot and toss them around until they start to get a little soft. Pour the marinade off the chicken and toss the chicken in the pan. While the chicken is cooking, mix the peanut sauce, broth and chili paste together and when the chicken is about half cooked, pour it in. Toss the peppers on top and let the whole thing simmer until the chicken is cooked and the sauce is thickened.

Coconut Lime rice

1 Tbsp butter
1 cup basmati rice
1/4 cup unsweetened coconut
1 cup coconut milk
1 cup chicken broth
pinch of salt
3 Tbsp lime juice

In a medium saucepan, melt the butter, then toss in the rice and coconut. Stir over medium heat until all the rice is coated with butter. Add the rest of the ingredients and bring it to a boil over medium-high heat, then reduce to a simmer. Simmer with the lid on for about 15 minutes or until the rice is cooked. I got this started at the same time as I started the chicken and they were done at the same time.