In a cooking pot, bring 4 cups of water to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a mixing bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water until smooth.

In a large skillet, heat vegetable oil over medium-high heat. Add chicken pieces and cook for 5-7 minutes until browned and cooked through.

Add broccoli, carrots, and bell pepper to the skillet. Stir-fry for an additional 5-7 minutes until vegetables are tender-crisp.

Pour the peanut sauce over the chicken and vegetables, stirring to coat evenly. Cook for another 2-3 minutes until heated through.

Divide the cooked rice among four bowls. Top each bowl with the chicken and vegetable mixture.

Garnish with chopped peanuts, green onions, and cilantro before serving.