Soy Caramelized Chicken with Coconut Chili Broth
This soy caramelized chicken is cooked in a fragrant coconut chili broth and served over rice with grilled vegetables, delivering a complete protein-packed meal in under 30 minutes.
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This soy caramelized chicken is cooked in a fragrant coconut chili broth and served over rice with grilled vegetables, delivering a complete protein-packed meal in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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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.
Store chicken and broth together in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
Yes. Thighs work well and stay juicier; they may need 2–3 extra minutes to cook through. Check that internal temperature reaches 165°F.
Use sriracha (1–1.5 tbsp), sambal oelek, or chili paste. Adjust to taste as heat levels vary.
Refrigerate chicken and broth together in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat.
Check your soy sauce and gochujang labels; use tamari or coconut aminos for a gluten-free soy swap.
Yes. Caramelize the chicken and prepare the broth up to 1 day ahead. Combine and reheat gently before serving.
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