Recipes

Coconut Lime Broth Bowl with Sweet & Sticky Chicken Thighs

by Whitney Amadi.
June 09, 2026
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Ingredients:

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For the Broth
  •   1 tbsp neutral oil
  •   1/2 large yellow onion (thinly sliced)
  •   1 tbsp ginger (grated giner)
  •   1 tbsp chili crisp
  •   1 13.5 oz full fat coconut milk
  •   2 cups chicken broth
  •   1 tbsp fish sauce
  •   2 tsp brown sugar
  •   1/2 tbsp honey
  •   1/2 lime (juice)
  •   1 bok choy
  •   fresh cilantro (garnish)
  •   sesame seeds (garnish)
  •   jasmine rice (for serving)
Sweet & Sticky Chicken
  •   4 boneless, skinless chicken thighs
  •   salt and pepper  (to taste)
  •   1 tbsp cornstarch
  •   1/4 cup soy sauce
  •   3 tbsp honey
  •   1 tbsp rice vinegar
  •   1 tsp sesame oil
  •   1/2 tsp chili flakes
  •   1/4 cup water
  •   2 tsp cornstarch
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Make the Broth

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and cook for 2–3 minutes until softened.
  3. Stir in the garlic and ginger and cook for another 2–3 minutes, until fragrant.
  4. Add the chili crisp and cook for 1 minute, allowing the flavors to bloom.
  5. Pour in the coconut milk and chicken broth.
  6. Stir in the fish sauce, soy sauce, brown sugar, and honey.
  7. Bring to a gentle simmer and cook for 10–15 minutes to develop flavor.
  8. During the last 5 minutes of cooking, add the lime juice and bok choy.
  9. Taste and adjust seasoning as needed.

Make the Sweet & Sticky Chicken

  1. Pat the chicken thighs dry and season with salt and pepper.
  2. Toss the chicken with 1 tablespoon cornstarch until evenly coated.
  3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, chili flakes, water, and remaining 2 teaspoons cornstarch.
  4. Heat a drizzle of oil in a skillet over medium-high heat.
  5. Sear the chicken thighs for 5–6 minutes per side, until golden brown and cooked through. Remove from the pan.
  6. Pour the sauce mixture into the same skillet and simmer until thickened and glossy.
  7. Return the chicken to the pan and toss to coat in the sauce.
  8. Remove from the heat and slice the chicken.

Build the Bowl

  1. Divide the cooked jasmine rice between serving bowls.
  2. Ladle the coconut lime broth and bok choy over the rice.
  3. Top with sliced sweet and sticky chicken thighs.
  4. Garnish with fresh cilantro, sesame seeds, and a drizzle of chili oil.
  5. Serve immediately and enjoy.

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