Chili Coconut Rice Bowl with Sweet n Sticky Chicken

Ingredients

• 1 tbsp Neutral oil (For the broth)
• 0.5 large Yellow onion (Cut into small slices)
• 5 cloves Garlic (Finely chopped)
• 1 tbsp Fresh ginger (Freshly grated)
• 1 tbsp Chili crisp
• 1 can Full-fat coconut milk (Can size not specified)
• 2 cups Chicken broth
• 1 tbsp Fish sauce
• 2 tsp Soy sauce (For the broth)
• 2 tsp Brown sugar
• 0.5 tbsp Honey (For the broth)
• 0.5 lime Lime juice (Juice of ½ lime)
• Thai chili (Optional heat; sliced)
• 1 head Bok choy
• Cilantro (Fresh; to finish)
• Chili oil (For drizzling to finish)
• Sesame seeds (For finishing and garnish)
• Jasmine rice (Cooked; to serve. Quantity not specified)
• 4 Boneless skinless chicken thighs
• Salt and black pepper (To taste)
• 1 tbsp Cornstarch (For coating the chicken)
• 0.25 cup Soy sauce (For the sticky sauce)
• 3 tbsp Honey (For the sticky sauce)
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 0.5 tsp Chili flakes
• 0.25 cup Water (For the sauce)
• Oil (For searing the chicken; amount not specified)

Steps

1. 1

   Heat 1 tablespoon 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, 2 teaspoons soy sauce, brown sugar, and ½ tablespoon honey.

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    Pour the sauce into the same pan and simmer until syrupy.

12. 12

    Return the chicken to the sauce and coat it as the sauce reduces, until the chicken is glossy and sticky.

13. 13

    Remove the chicken from the pan and slice it.

14. 14

    During the last 5 minutes of the broth's simmer, add the lime juice and bok choy. Adjust the heat and salt if needed.

15. 15

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

Notes

The source does not specify the can size for the coconut milk, the amount of jasmine rice, or the amount of oil used for searing. The broth and chicken are prepared concurrently; the source places the broth's final lime juice and bok choy addition during the last 5 minutes of simmering.

Nutrition per serving

• main
• chicken
• rice bowl
• broth
• stovetop
• sweet-and-spicy
• coconut
• Asian-inspired