Crispy Honey Chili Chicken with Bok Choy Rice
otherwise known as the recipe that got my sister through a breakup
Breakups suck, but it’s summer - now is NOT the time for a man!! That’s what I told my sister, in between bites of this crispy honey chili chicken. Instead, I reminded her, it’s time to get hot and find yourself in Marrakesh spice markets, Grecian islands & Italian vineyards.
I love this recipe because it’s one of those go-to weeknight meals that’s super flavorful, quick to prepare but also packed with tons of veggies so you can continue on your #glowup or healthy girl journey - which my sister decided to take to heart.
Crispy Honey Chili Chicken with Bok Choy Rice
Ingredients:
2 boneless, skinless chicken thighs
1/4 cup cornstarch
4-5 cloves garlic
1/2 Fresno chili
1/2-inch piece ginger
2 cups cooked rice (jasmine or leftover rice)
2 cups bok choy (separate the white stalks from the green leaves and chop both)
Salt, to taste
1/4 cup soy sauce
3 tablespoons of maple syrup or honey
Pickled carrots/daikon, cucumber ribbons, thinly sliced radish, edamame, sesame seeds, and green onion for garnish
Instructions:
Coat the chicken thighs in cornstarch, shaking off any excess. Pan fry in a skillet over medium heat for a few minutes on each side until crispy and cooked through. Remove from the skillet and set aside.
In a food processor or by hand, pulse the garlic, Fresno chili, and ginger until finely chopped and resembling a minced paste.
For the rice, sauté the white ends of the chopped bok choy in the skillet with reserved chicken fat and/or some avocado oil. Add 1 tablespoon of the chopped aromatics (garlic, chili, ginger). Stir in the cooked rice and saute for a few minutes. Add the chopped bok choy leaves. Season liberally with salt to taste.
For the glaze, sauté 1 tablespoon of the chopped aromatics in a skillet for a minute or two. Add soy sauce and maple syrup or honey, and let it reduce down until it forms a glaze. Adjust for taste - add more honey for sweeter, a little more soy for saltier. Turn off the heat.
Brush the glaze over the crispy chicken thighs or return the chicken to the skillet and spoon the sauce over until the chicken is well coated.
Plate the rice and sliced chicken. Serve with pickled carrots/daikon, cucumber ribbons, thinly sliced radish, edamame for more protein, and garnish with sesame seeds and green onion.