Szechuan-Style Chicken Thighs with Coconut Rice and Bok Choy
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Ingredients & Equipment
What we send
- 4chicken thighs
- 1 canlite coconut milk
- 1/2 cupjasmine rice
- 8 ouncesbaby bok choy
- 3 clovesgarlic
- 2 tablespoonsroasted salted peanuts
- 1 tablespoonsesame oil
- 1/4 cupgluten-free soy sauce
- 2 teaspoonssambal oelek
- 2 tablespoonsrice wine vinegar
- 2 packetsketchup
- 1/2 teaspoonground Szechuan peppercorns
- 1/2 tablespoondark brown sugar
What You’ll Need
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 6" small pot with lid
- 10" medium pan
- Tree Nuts
Roast chicken thighs
Preheat oven to 450°F. Line a baking sheet with foil. Pat chicken dry with paper towel and arrange skin-side up on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired. Roast until skin is beginning to crisp, 20-30 minutes (it will finish cooking in Step 4).
Cook coconut rice
While chicken roasts, open coconut milk and pour into a small pot. Add rice and ¼ teaspoon salt, then bring to a boil over high heat. Reduce heat to medium low, cover pot, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered, until Step 6.
While rice cooks, halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Mince garlic. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.
Roast bok choy stems
Once chicken skin is beginning to crisp, add bok choy stems to baking sheet (gently stir bok choy on sheet to toss with the flavorful juices from the chicken). Continue roasting until chicken skin is crisp, chicken is cooked through and no longer pink, and bok choy is bright green and tender, about 5 minutes more.
While bok choy stems and chicken roast, heat sesame oil in a medium pan over medium-high heat. When oil is shimmering, add garlic. Sauté, stirring, until fragrant, 30 seconds. Stir in soy sauce, sambal oelek, spice mix, rice wine vinegar, and ketchup. Cook, stirring occasionally, until sauce is thickened, 2-3 minutes. Remove pan from heat.
Fluff rice with a fork, then add bok choy leaves to pot and stir to combine. Divide coconut rice between serving plates. Top with chicken thighs and roasted bok choy stems, then drizzle over sauce. Garnish with peanuts and dig in!