Lemongrass & Coconut Brothy Rice with Sticky Soy Chicken
Lemongrass & Coconut Brothy Rice with Sticky Soy Chicken
Ingredients
For the Sticky Soy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
For the Lemongrass & Coconut Brothy Rice
- 1 1/2 cups jasmine rice, rinsed
- 1 can coconut milk, full-fat, 13.5 ounces
- 2 cups chicken broth
- 2 lemongrass stalks, smashed and cut into 2-inch pieces
- 1 inch fresh ginger, sliced
- 2 cloves garlic, smashed
- 3 lime leaves, fresh or dried
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch. Whisk until well combined. Add the cut chicken thighs and toss to coat thoroughly. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
While the chicken marinates, prepare the brothy rice. In a large pot or Dutch oven, combine the rinsed jasmine rice, coconut milk, chicken broth, smashed lemongrass, sliced ginger, smashed garlic, lime leaves, and salt. Bring to a boil over medium-high heat.
⏱️ 10 min
- 3
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-18 minutes, or until the rice has absorbed most of the liquid and is tender. Do not lift the lid during this time.
⏱️ 18 min
- 4
After the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Then, remove and discard the lemongrass, ginger slices, and lime leaves. Stir in the fish sauce and lime juice. Fluff the rice gently with a fork. Keep warm.
⏱️ 10 min
- 5
Cook the sticky soy chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, reserving any excess marinade in the bowl. Cook for 3-4 minutes per side, until browned and cooked through.
⏱️ 8 min
- 6
Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook, stirring occasionally, for 2-3 minutes, or until the sauce thickens and coats the chicken beautifully. The sauce should be sticky and glossy.
⏱️ 3 min
- 7
To serve, ladle the brothy rice into bowls. Top generously with the sticky soy chicken. Garnish with sesame seeds and sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass & Coconut Brothy Rice with Sticky Soy Chicken
For the Sticky Soy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
For the Lemongrass & Coconut Brothy Rice
- 1 1/2 cups jasmine rice, rinsed
- 1 can coconut milk, full-fat, 13.5 ounces
- 2 cups chicken broth
- 2 lemongrass stalks, smashed and cut into 2-inch pieces
- 1 inch fresh ginger, sliced
- 2 cloves garlic, smashed
- 3 lime leaves, fresh or dried
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch. Whisk until well combined. Add the cut chicken thighs and toss to coat thoroughly. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
While the chicken marinates, prepare the brothy rice. In a large pot or Dutch oven, combine the rinsed jasmine rice, coconut milk, chicken broth, smashed lemongrass, sliced ginger, smashed garlic, lime leaves, and salt. Bring to a boil over medium-high heat.
⏱️ 10 min - 3
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-18 minutes, or until the rice has absorbed most of the liquid and is tender. Do not lift the lid during this time.
⏱️ 18 min - 4
After the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Then, remove and discard the lemongrass, ginger slices, and lime leaves. Stir in the fish sauce and lime juice. Fluff the rice gently with a fork. Keep warm.
⏱️ 10 min - 5
Cook the sticky soy chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, reserving any excess marinade in the bowl. Cook for 3-4 minutes per side, until browned and cooked through.
⏱️ 8 min - 6
Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook, stirring occasionally, for 2-3 minutes, or until the sauce thickens and coats the chicken beautifully. The sauce should be sticky and glossy.
⏱️ 3 min - 7
To serve, ladle the brothy rice into bowls. Top generously with the sticky soy chicken. Garnish with sesame seeds and sliced green onions.
⏱️ 2 min