Chicken and Rice with Gochujang Cocunut Broth

Step 1
Marinate your chicken in soy sauce, honey, chili crunch oil, and a squeeze of lime. Let marinate for 15 minutes or overnight if possible. Cook your sushi rice according to package instructions, set aside and let rest.

Step 2
Heat a pot over medium heat with a bit of chili crunch oil. Add in diced red onion and cook for about 5 minutes until softened. Add in ginger and garlic and cook for another minute until fragrant. Then add in the honey and gochujang paste and cook down for another minute stirring constantly. Pour in your broth and cocunut milk, combine everything thoroughly and simmer for about 15 minutes to combine flavors.

Step 3
While broth is simmering grab another pan over medium high heat and add in your chicken thigh. Cook for about 6-8 minutes until chicken is cooked all the way through and developed some nice color. Add in the remaining marinade and continue cooking on a lower heat until the sauce is reduced and thickened. Coat the chicken in the sauce, remove and then add in your bok choy to the pan, cooking for a few minutes in the leftover marinade.

Step 4
Add a touch of fish sauce in your broth and give a good mix. Plate your sticky rice, followed by your chicken and bok choy and then spoon your broth over the chicken and rice. Garnish with spring onion and sesame seeds if desired. Enjoy!