Soy Caramelized Chicken with Coconut Chili Broth

Prepare the sauce for the chicken by mixing soy sauce, honey, cornstarch, and about 3 cloves of minced garlic in a small bowl.

Heat about 1 tbsp of peanut oil in a large pan over medium-high heat. Season chicken breasts with salt and pepper, then fry for a few minutes on each side until lightly browned.

Pour the prepared sauce over the chicken in the pan. Let it bubble and simmer, turning the chicken to coat, until the sauce has thickened.

For extra caramelization, transfer the glazed chicken to a baking sheet and grill (broil) for a few minutes until charred in spots. Then, slice the chicken.

In the same pan used for the chicken, add the remaining peanut oil, the remaining 2 cloves of minced garlic, and the gochujang. Sauté for 30 seconds until fragrant.

Pour in the chicken stock and coconut milk, stirring to combine with the gochujang and pan drippings. Bring to a simmer.

While the broth simmers, prepare the vegetables. Place the broccolini and snow peas in a baking dish and toss with 1 tbsp of soy sauce. Grill for 5 minutes.

Add the chopped spring onions to the simmering broth.

To serve, ladle the coconut chili broth into a bowl. Add a scoop of cooked rice, the sliced caramelized chicken, and a portion of the grilled vegetables.

Garnish with chili flakes, black sesame seeds, and a squeeze of fresh lime juice.