Chili Coconut Broth with Sweet n' Sticky Chicken
Chili Coconut Broth with Sweet n' Sticky Chicken
Ingredients
For the Sweet n' Sticky Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
For the Chili Coconut Broth
- 1 tablespoon vegetable oil
- 1 yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 1 tablespoon ginger, minced
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1 cup chicken broth
- 2 tablespoons chili crunch, or to taste
- 1 tablespoon soy sauce
- 1 lime, juiced (about 1 1/2 tablespoons)
For Serving
- 2 cups jasmine rice, cooked
- 4 ounces bok choy, trimmed and roughly chopped
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the sweet n' sticky sauce for the chicken: In a small saucepan, combine 1/2 cup soy sauce, honey, rice vinegar, 1 teaspoon minced garlic, and 1 teaspoon grated ginger. Bring to a simmer over medium heat, then reduce heat to low and let it gently thicken while you prepare the chicken, about 10 minutes.
⏱️ 10 min
- 2
Season the chicken thighs generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 2 min
- 3
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 6-8 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside.
⏱️ 16 min
- 4
While the chicken is cooking, begin the broth. In a separate large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add the sliced yellow onion and sauté until softened and lightly caramelized, about 5-7 minutes.
⏱️ 7 min
- 5
Add 2 teaspoons minced garlic and 1 tablespoon minced ginger to the pot with the onions. Cook for another 1-2 minutes until fragrant and lightly browned.
⏱️ 2 min
- 6
Pour in the full-fat coconut milk and chicken broth. Stir in the chili crunch and 1 tablespoon soy sauce. Bring the broth to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to meld. Stir in the lime juice.
⏱️ 15 min
- 7
Add the cooked bok choy to the simmering broth and cook for 2-3 minutes until just tender-crisp.
⏱️ 3 min
- 8
Return the cooked chicken thighs to the saucepan with the sweet n' sticky sauce. Toss to coat thoroughly, ensuring each piece is glazed and sticky.
⏱️ 2 min
- 9
To assemble, place a mound of cooked jasmine rice in the center of each serving bowl. Ladle the chili coconut broth generously around and over the rice, ensuring some bok choy is included.
⏱️ 3 min
- 10
Slice the sweet and sticky chicken thighs into desired pieces and arrange them around the rice in the broth. Garnish with fresh cilantro and toasted sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Coconut Broth with Sweet n' Sticky Chicken
For the Sweet n' Sticky Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
For the Chili Coconut Broth
- 1 tablespoon vegetable oil
- 1 yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 1 tablespoon ginger, minced
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1 cup chicken broth
- 2 tablespoons chili crunch, or to taste
- 1 tablespoon soy sauce
- 1 lime, juiced (about 1 1/2 tablespoons)
For Serving
- 2 cups jasmine rice, cooked
- 4 ounces bok choy, trimmed and roughly chopped
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the sweet n' sticky sauce for the chicken: In a small saucepan, combine 1/2 cup soy sauce, honey, rice vinegar, 1 teaspoon minced garlic, and 1 teaspoon grated ginger. Bring to a simmer over medium heat, then reduce heat to low and let it gently thicken while you prepare the chicken, about 10 minutes.
⏱️ 10 min - 2
Season the chicken thighs generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 2 min - 3
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 6-8 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside.
⏱️ 16 min - 4
While the chicken is cooking, begin the broth. In a separate large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add the sliced yellow onion and sauté until softened and lightly caramelized, about 5-7 minutes.
⏱️ 7 min - 5
Add 2 teaspoons minced garlic and 1 tablespoon minced ginger to the pot with the onions. Cook for another 1-2 minutes until fragrant and lightly browned.
⏱️ 2 min - 6
Pour in the full-fat coconut milk and chicken broth. Stir in the chili crunch and 1 tablespoon soy sauce. Bring the broth to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to meld. Stir in the lime juice.
⏱️ 15 min - 7
Add the cooked bok choy to the simmering broth and cook for 2-3 minutes until just tender-crisp.
⏱️ 3 min - 8
Return the cooked chicken thighs to the saucepan with the sweet n' sticky sauce. Toss to coat thoroughly, ensuring each piece is glazed and sticky.
⏱️ 2 min - 9
To assemble, place a mound of cooked jasmine rice in the center of each serving bowl. Ladle the chili coconut broth generously around and over the rice, ensuring some bok choy is included.
⏱️ 3 min - 10
Slice the sweet and sticky chicken thighs into desired pieces and arrange them around the rice in the broth. Garnish with fresh cilantro and toasted sesame seeds. Serve immediately.
⏱️ 5 min