Coconut Lime Chili Chicken Brothy Rice

Embark on a tantalizing culinary journey with this Coconut Lime Chili Chicken Brothy Rice. This Asian-inspired dish harmonizes savory marinated chicken with a tangy and creamy coconut-lime broth. Infused with aromatic spices and fresh Pak Choi, it's a wholesome and vibrant meal that's both nourishing and delightful.
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Ingredients

🍗 4 pieces boneless, skinless chicken thighs
🦪 1 tablespoon oyster sauce
🥢 1 tablespoon light soy sauce
🥢 1 teaspoon dark soy sauce
🫚 1 teaspoon ginger puree
🍶 1 tablespoon Shaoxing rice wine
🧅 2 pieces spring onions, chopped
🌶️ 1 piece red chilli, chopped
🧄 4 cloves garlic, minced
🫚 2 cm piece ginger, minced
🌶️ 1 teaspoon Lee Kum Kee Chiu Chow Chilli Oil
🍋 Juice from 1/2 lime
🐟 Splash of fish sauce
🥢 1 tablespoon light soy sauce
🍗 400ml chicken stock
🥥 1 tin coconut milk
🥬 1 piece Pak Choi
🌿 Fresh coriander, chopped
🌶️ Fresh chilli, thinly sliced
🍋 Lime wedge
🍚 1 cup Vee-tee jasmine rice

Instructions

1- Marinate the Chicken:

In a mixing bowl, combine 4 chicken thighs with 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, and 1 teaspoon ginger puree.
Let it marinate for 20 minutes.

2- Cook the Chicken:

Heat a non-stick frying pan over medium heat.
Add the marinated chicken thighs and cook for 5-7 minutes on each side until golden brown and fully cooked.
Remove from the pan and set aside.

3- Deglaze the Pan:

Pour 1 tablespoon Shaoxing rice wine into the pan to deglaze.
Scrape any browned bits.

4- Prepare the Broth:

Add minced garlic, minced ginger, chopped red chilli, 1 teaspoon chilli oil, and chopped spring onions to the pan.
Cook until fragrant.

5- Simmer the Broth:

Add 400ml chicken stock and 1 tin coconut milk to the pan.
Bring to a simmer, then add lime juice, a splash of fish sauce, and 1 tablespoon light soy sauce.

6- Add Pak Choi:

Stir in Pak Choi and cook until just tender-crisp.

7- Prepare the Rice:

Meanwhile, cook your choice of rice according to package instructions.

8- Assemble and Serve:

In a serving bowl, place a portion of rice, top with sliced cooked chicken, and generously ladle the brothy sauce with Pak Choi over the top.
Garnish with fresh chilli, chopped coriander, and a lime wedge.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 560
Protein: 28g
Fat: 32g
Carbohydrates: 42g
Fiber: 2g

Equipment: Clear plastic mixing bowl, dark non-stick frying pan, metal tongs with black silicone tips, round wooden chopping board, chef's knife, glass saucepan lid with black handle, black silicone ladle, white ceramic serving bowl, black ceramic cooktop

Cooking Tips

Deglazing with Shaoxing rice wine helps incorporate flavorful bits from the chicken into the broth.
Use pre-cooked or quick-cooking rice for convenience.
Customize with your preferred rice variety.

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Coconut Lime Chili Chicken Brothy Rice

Coconut Lime Chili Chicken Brothy Rice | Ecency