Cooked - Chili Coconut Rice Bowl With Sweet N Sticky Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chili Coconut Rice Bowl With Sweet N Sticky Chicken

2.0

1 tbsp neutral oil

½ large yellow onion, small slices

5 garlic cloves, finely chopped

1 tbsp fresh grated ginger

1 tbsp chili crisp

1 can full-fat coconut milk

2 cups chicken broth

1 tbsp fish sauce

2 tsp soy sauce

2 tsp brown sugar

½ tbsp honey

Juice of ½ lime

Optional heat: sliced Thai chili

1 head of bok choy

Fresh cilantro, to finish

Chili oil drizzle, to finish

Sesame seeds, to finish

Jasmine Rice, to serve

4 boneless skinless chicken thighs

Salt + pepper to taste

1 tbsp and 2 tsp cornstarch, separated

¼ cup soy sauce

3 tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

½ tsp chili flakes

¼ cup water

Heat oil in a pot over medium heat.
Add onion and cook for 2-3 minutes. Then add garlic and ginger and sauté until fragrant (another 2-3 minutes).
Add in your chili crunch and toast for 1 minute.
Pour in coconut milk and chicken broth.
Add fish sauce, soy, sugar.
Simmer 10–15 minutes to develop flavor. While this is simmering, make your chicken.
In the last 5 minutes add in your lime juice and bok choy. Adjust heat and salt if needed.
Pat thighs dry. Season with salt/pepper and 1 tbsp cornstarch coating.
In a bowl, whisk together all sauce ingredients and the 2 tsp cornstarch.
Sear in a hot pan with oil about 5–6 min per side until caramelized. Remove chicken.
In same pan add sauce simmer until syrupy.
Return chicken to sauce and coat/reduce until glossy and sticky. Remove chicken and slice.
Add rice to the bowl, pour broth over rice, add chicken, bok choy, cilantro, sesame seeds and chili oil to garnish.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 4 weeks ago

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