Chili Coconut Rice Bowl with Sweet n Sticky Chicken

Ingredients

• 1 tbsp neutral oil (For heating the broth; use oil as needed for searing the chicken.)
• 0.5 large yellow onion (Cut into small slices.)
• 5 garlic cloves (Finely chopped.)
• 1 tbsp fresh ginger (Freshly grated.)
• 1 tbsp chili crisp
• 1 can full-fat coconut milk (Can size was not specified.)
• 2 cup chicken broth
• 1 tbsp fish sauce
• 2 tsp soy sauce (For the broth.)
• 2 tsp brown sugar
• 0.5 tbsp honey (For the broth.)
• lime juice (Juice of 1/2 lime.)
• 1 head bok choy
• fresh cilantro (To finish and garnish.)
• chili oil (For drizzling to finish.)
• sesame seeds (For finishing and garnish.)
• jasmine rice (Cooked rice, to serve; amount was not specified.)
• 4 boneless skinless chicken thighs
• salt and pepper (To taste, for seasoning the chicken and adjusting the broth.)
• 1 tbsp cornstarch (For coating the chicken; separated from the sauce portion.)
• 0.25 cup soy sauce (For the chicken sauce.)
• 3 tbsp honey (For the chicken sauce.)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 0.5 tsp chili flakes
• 0.25 cup water (For the chicken sauce.)
• 2 tsp cornstarch (Whisk into the chicken sauce.)

Steps

1. 1

   Heat the neutral oil in a pot over medium heat.

2. 2

   Add the sliced onion and cook for 2–3 minutes.

3. 3

   Add the chopped garlic and grated ginger. Sauté for another 2–3 minutes, until fragrant.

4. 4

   Add the chili crisp and toast for 1 minute.

5. 5

   Pour in the coconut milk and chicken broth.

6. 6

   Add the fish sauce, soy sauce, brown sugar, and honey.

7. 7

   Simmer the broth for 10–15 minutes to develop the flavor. While it simmers, prepare the chicken.

8. 8

   During the last 5 minutes of simmering, add the lime juice and bok choy. Adjust the heat and season with salt if needed.

9. 9

   Pat the chicken thighs dry. Season them with salt and pepper, then coat them with the 1 tablespoon cornstarch.

10. 10

    In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, chili flakes, water, and the 2 teaspoons cornstarch.

11. 11

    Heat oil in a hot pan. Sear the chicken thighs for about 5–6 minutes per side, until caramelized. Remove the chicken from the pan.

12. 12

    Add the sauce to the same pan and simmer until syrupy.

13. 13

    Return the chicken to the sauce. Coat it and reduce the sauce until the chicken is glossy and sticky.

14. 14

    Remove the chicken from the pan and slice it.

15. 15

    Build each bowl with jasmine rice, then pour the coconut broth over the rice. Add the chicken and bok choy, and garnish with cilantro, sesame seeds, and a drizzle of chili oil.

Notes

The source also mentions optional sliced Thai chili for additional heat, but does not include it in the authoritative structured ingredient list. The amount of jasmine rice, the coconut milk can size, and the searing oil quantity were not specified.

Nutrition per serving

• main
• bowl
• chicken
• comfort food
• stovetop
• simmered
• sweet-and-spicy
• gluten-free adaptable