Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1-inch pieces
  • 2 tbsp Cornstarch
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 2 tbsp Avocado Oil
  • 0.5 cup Thai Sweet Chili Sauce
  • 2 tbsp Soy Sauce
  • 1 tbsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 tsp Sriracha
  • 1.5 cups Jasmine Rice
  • 13.5 oz Full-Fat Coconut Milk
  • 0.5 cup Water
  • 1 medium Lime, zested and juiced

Instructions:

  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. Combine rice, 13.5 oz coconut milk, and 0.5 cup water in your rice cooker or pot. Cook according to your device's settings until fluffy and fragrant.
  3. Pat the 1.5 lbs chicken thighs completely dry with paper towels.
  4. Toss chicken with 2 tbsp cornstarch, salt, and pepper in a bowl until every piece is white and chalky.
  5. Heat 2 tbsp avocado oil in a large skillet over medium high heat until the oil shimmers and barely wisps smoke.
  6. Add chicken in a single layer, working in batches if necessary. Sear for 5-6 minutes until the exterior is golden and shatter crisp.
  7. Whisk the sweet chili sauce, soy sauce, ginger, garlic, and sriracha in a small bowl while the chicken cooks.
  8. Pour the sauce over the crispy chicken in the pan. Toss quickly for 1-2 minutes until the glaze is bubbly, thick, and clingy.
  9. Stir the lime zest and juice into the finished coconut rice once it’s done steaming.
  10. Assemble the bowls by layering the zesty coconut rice on the bottom and topping with a generous portion of the glazed chicken.