Chili Coconut Broth with Sweet and Sticky Chicken

Name: Chili Coconut Broth with Sweet and Sticky Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1/2 medium onion, thinly sliced; 3 cloves garlic, minced; 1 tbsp ginger, minced; 1 tbsp chili crunch; 13.5 oz full-fat coconut milk; 1 tsp granulated sugar; salt, to taste; 1 tbsp olive oil; 2 boneless, skinless chicken thighs; black pepper, to taste; 1/4 cup soy sauce; 2 tbsp honey; 1 cup jasmine rice, cooked; 2 heads baby bok choy, steamed; fresh cilantro, for garnish; sesame seeds, for garnish; chili oil, for garnish

A warming bowl of boneless chicken thighs braised in a creamy, spicy chili coconut broth and served over jasmine rice. The dish balances heat, sweetness, and richness for a complete, restaurant-quality meal at home.

🌍Asian 🏷️Chicken thigh 🏷️Coconut broth 🏷️Spicy 🏷️Sweet and sticky chicken Rice bowl

🏷️

🏷️Asian-inspired

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TikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/2 medium onion, thinly sliced
3 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp chili crunch
13.5 oz full-fat coconut milk
1 tsp granulated sugar
salt, to taste
1 tbsp olive oil
2 boneless, skinless chicken thighs
black pepper, to taste
1/4 cup soy sauce
2 tbsp honey
1 cup jasmine rice, cooked
2 heads baby bok choy, steamed
fresh cilantro, for garnishoptional
sesame seeds, for garnishoptional
chili oil, for garnishoptional

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Instructions

1
To make the broth, heat a saucepan over medium heat. Add the sliced onion and sauté until softened.
2
Add the minced garlic and ginger, and cook until fragrant, about 1 minute. Stir in the chili crunch.
3
Pour in the coconut milk, then add the sugar and a pinch of salt. Stir to combine and bring to a gentle simmer. Keep warm.
4
While the broth simmers, prepare the chicken. Heat olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper.
5
Sear the chicken thighs for 4-5 minutes per side, until golden brown and cooked through.
6
Pour the soy sauce and honey over the chicken. Allow the sauce to bubble and reduce for 1-2 minutes, until it forms a sticky glaze that coats the chicken.
7
To assemble, place a mound of cooked jasmine rice in a deep bowl.
8
Ladle the warm chili coconut broth around the rice.
9
Slice the glazed chicken and arrange it over the rice. Add the steamed baby bok choy to the bowl.
10
Garnish with fresh cilantro, sesame seeds, and an extra drizzle of chili oil before serving.

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Tips & Notes

Pro tips

Brown the chicken thighs in olive oil before braising to develop deeper flavor and create a light fond for the broth.
Toast ginger, garlic, and chili crunch together in oil for 30-45 seconds before adding coconut milk to bloom the spice and reduce raw bite.
Simmer uncovered for 12-15 minutes so the broth reduces slightly and chicken absorbs flavor; cover only if liquid reduces too quickly.
Taste and adjust seasoning at the end—add more chili crunch for heat, sugar for sweetness, or salt to balance the coconut richness.

Substitutions

Chili crunch → sriracha or red pepper flakes (adjust quantity to taste)
Jasmine rice → basmati, white, or short-grain rice
Boneless chicken thighs → bone-in thighs (add 3-5 minutes cooking time) or boneless chicken breast (reduce time by 3-5 minutes)

Storage & make-ahead

Store cooled broth and chicken separately in airtight containers for up to 3 days. Reheat gently over medium-low heat; thin with water if needed. Rice is best made fresh.