Brothy Sticky Soy Chicken & Rice

My Sticky Soy Chicken Rice Bowl with Creamy Coconut Broth!

If you loved my Poached Salmon with Coconut Broth, you’re going to love this Brothy Sticky Soy Chicken & Rice bowl. It’s the savoury, satisfying cousin, packed with bold flavour, creamy richness, and the same comforting feel.

Hot Honey

If you haven’t tried hot honey yet you’re seriously missing out. This sweet and spicy condiment is a perfect addition to marinating chicken. It balances the salty soy sauce, the char of the chicken and rich coconut broth with warmth and sweetness.

If you don’t have hot honey on hand no worries! You can easily make your own.

• Combine 1tbsp honey + ¼ tsp chili powder

Why You Should Let the Chicken Marinate

Let’s be honest, when you’re hungry, it’s tempting to skip marinating and just throw everything into the pan. But trust me, giving your chicken even just 30 minutes in the marinade makes a massive difference.

• Flavour Soaks In, Not Just On Top:
  Marinating gives the soy sauce, hot honey, ginger, and garlic time to infuse the chicken deeply, not just coat the surface. Every bite becomes rich, sticky, and layered with flavour.

• Tender & Juicy Texture:
  Ingredients like soy sauce and mirin slightly break down the muscle fibers in the chicken, which helps it stay moist and tender during cooking, especially important if you're using leaner cuts.

• Better Browning & Caramelisation:
  That slightly sticky marinade creates a gorgeous glaze when cooked. You’ll get those golden, crispy edges and bits stuck to the pan that make the broth even more delicious when deglazed.

• It’s a Hands-Off Upgrade:
  While the chicken marinates, you can prep your rice, chop garnishes, or just chill. Low effort, high reward.

If you have time, overnight marinating is even better. But even a quick soak while you set the table is totally worth it. Your future self (and your tastebuds) will thank you.

Brothy Sticky Soy Chicken & Rice

Serves: 4-6
Prep Time: 2 minutes
Cook Time: 8-10 minutes

Ingredients:

Marinade:

• 3tbsp soy sauce

• 2tbsp hot honey (or normal honey + ¼ tsp chili powder)

• 1tbsp mirin

• 1tbsp sesame oil

• 1tsp ginger

• 3 cloves garlic crushed

• 1kg boneless chicken thighs, skin off

Stock:

• 3 garlic cloves crushed

• 4-5cm ginger (sliced)

• 3 stalks of green onions (whites in stock, greens as garnishing)

• 3 cups chicken broth

• 400g coconut milk

• ½ Lime juice

• 2tsp honey

• Salt and Pepper

To serve: cooked jasmine rice & sauteed Asian greens

Method:

Marinade:

1. Place the chicken into a large bowl or container.

2. Add soy sauce, hot honey, mirin, sesame oil, ginger, and garlic. Mix well until the chicken is fully coated.

3. Cover and marinate in the fridge for at least 30 minutes, or overnight for best results.

Stock:

1. Heat a deep pan over medium-high heat with a drizzle of olive oil. Cook the chicken for about 3 minutes on each side, until golden and cooked through. Remove and set aside.

2. In the same pan (with all those caramelised marinade bits), reduce the heat to medium. Pour in the chicken stock and gently deglaze the pan, scraping up all the flavour.

3. Add in more garlic, ginger, the white parts of the green onions, and honey. Let it simmer for 2–3 minutes, then stir through the coconut milk.

4. Bring the broth to a boil, then reduce to a gentle simmer for 10 minutes to infuse the flavours.

5. To serve, add cooked rice to a bowl, pour over the broth, top with sliced chicken and your favourite Asian greens.

   Enjoy your comforting, sticky soy chicken rice bowl.