Directions
- 1Heat olive oil in a deep skillet or dutch oven over medium heat.
- 2Add onions and sweat until translucent, about 3-5 minutes.
- 3Add in ginger, garlic and chilis and saute for 2 minutes longer.
- 4Stir in coconut milk, bone broth, fish sauce, lime juice and coconut sugar then add chicken thighs to your broth.
- 5Cover and bring to a simmer then reduce heat to medium low and simmer for 20 minutes longer until chicken is cooked through.
- 6Remove chicken from broth and stir in green onions and basil.
- 7Slice chicken then plate over rice and pour broth over top.
- 8Garnish with fresh herbs and chili oil.
Ingredients
- 5 6 boneless skinless chicken thighs
- 2 tbsp olive oil
- 0.5 yellow onion
- 2 tbsp fresh ginger
- 2 cloves garlic
- 3 thai chilis
- 1 fresno chili
- 2 cans full fat coconut milk
- 0.5 cup chicken bone broth
- 3 tbsp fish sauce
- 1 lime
- 1 tbsp coconut sugar
- 2 green onions
- 10 basil leaves
- fresh cilantro
- chili oil
- 3 cups cooked white rice
Equipment
knifecutting boarddeep skilletdutch oven
Tips
- Garnish with fresh herbs and chili oil for added flavor.
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