Imported from Instagram

Honey Sriracha Chicken

Name: Honey Sriracha Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 2 tbsp All-purpose flour (Seasoned with salt and black pepper); 4 Boneless, skinless chicken thighs; 1 tbsp Vegetable oil (Plus a drizzle more for the sauce); 5 cloves Garlic (Minced); 2 tbsp Salted butter; 2 tbsp Sriracha; 1 tbsp Light soy sauce; 1 tbsp Honey; 13.5 oz Coconut milk (1 can); 0.667 cup Chicken stock; 2 Baby bok choy (Trimmed; also called pak choi); 2 servings Cooked Thai jasmine rice; Chives (Finely chopped); Chili oil or chili crisp (Optional, for topping); Salt (For seasoning the flour and salted boiling water; amount not specified); Black pepper (For seasoning the flour; amount not specified); Water (For boiling the bok choy; amount not specified)

Recipe by Emily Roz @myriadrecipes · Instagram

Imported by X on SeeMeCook

Golden chicken thighs simmered in a creamy coconut sauce with garlic butter, honey, and sriracha, served with jasmine rice and bok choy. The sauce is sweet, gently spicy, and made for spooning over the rice.

2 servings30 minSoutheast Asian

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Ingredients

2 tbsp All-purpose flour (Seasoned with salt and black pepper)
4 Boneless, skinless chicken thighs
1 tbsp Vegetable oil (Plus a drizzle more for the sauce)
5 cloves Garlic (Minced)
2 tbsp Salted butter
2 tbsp Sriracha
1 tbsp Light soy sauce
1 tbsp Honey
13.5 oz Coconut milk (1 can)
0.667 cup Chicken stock
2 Baby bok choy (Trimmed; also called pak choi)
2 servings Cooked Thai jasmine rice
Chives (Finely chopped)
Chili oil or chili crisp (Optional, for topping)
Salt (For seasoning the flour and salted boiling water; amount not specified)
Black pepper (For seasoning the flour; amount not specified)
Water (For boiling the bok choy; amount not specified)

Steps

1
Season the flour with salt and black pepper. Coat the chicken thighs in the seasoned flour, then shake off the excess.
2
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Fry the chicken thighs for 3–4 minutes per side, leaving them undisturbed until the crust forms, until golden but not cooked through. Transfer them to a plate.
3
Turn the heat down to medium. Add a drizzle more vegetable oil to the same pan, followed by the minced garlic and butter. Stir-fry for about 2 minutes until aromatic, scraping up the browned bits from the base of the pan.
4
Add the sriracha, soy sauce, and honey. Fry for a couple of minutes until bubbling and a glaze has formed.
5
Pour in the coconut milk and chicken stock. Stir until the glaze is incorporated, bring to a gentle boil, then reduce the heat to a simmer.
6
Return the chicken and any resting juices to the pan. Simmer for 5 minutes, until cooked through and the thickest part reaches 165°F (74°C).
7
Meanwhile, bring salted water to a boil in a separate pan. Add the trimmed bok choy and cook for 2 minutes, until the stems are just tender and the leaves are bright green. Drain and set aside.
8
Lift the chicken onto a chopping board and slice it. Plate the cooked jasmine rice, arrange the sliced chicken and bok choy around it, and ladle the sauce over the top. Finish with finely chopped chives and optional chili oil or chili crisp.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, with the rice stored separately. The sauce thickens when chilled; add a splash of stock or water when reheating. Reheat gently in a covered pan over low heat or in a covered microwave-safe dish in short bursts, stirring between bursts, until piping hot. For a gluten-free variation, use cornstarch instead of flour and tamari instead of soy sauce. The source does not give quantities for chives, optional chili oil/crisp, or the salt and boiling water.