18/08/2026
Ingredients
FOR THE CHICKEN
1 kg chicken thighs, boneless and skinless
⅓ cup coconut aminos
2 tsp avocado oil , plus extra for cooking the chicken
Juice half a lime
2 tbsp honey
1 clove garlic, grated
1 tsp ginger, grated
salt and pepper
FOR THE BROTH
2 tsp sesame oil, see notes and sub avocado oil
2 tsp ginger, grated
1 clove garlic, grated
1 tbsp coconut aminos
2 cups chicken bone broth
Juice of half a lime
Salt and pepper
FOR THE VEGETABLES
1 tbsp coconut aminos
1 bunch broccolini, trimmed
1 medium carrot, shredded
Salt and pepper
TO SERVE
2 cups cooked white rice
Green onion, chopped
Sesame oil
Instructions
To marinate the chicken thighs, use a medium bowl, add the chicken thighs along with the coconut aminos, avocado oil, honey, ginger, garlic, lime, and salt and pepper.
Transfer to the fridge an marinate for at least 30 minutes, and up to an hour.
To cook the broth
add the seasame oil to a pot set to low heat. Add the garlic and ginger and saute for 2 minutes.
Add the broth, lime juice, coconut aminos, and salt and pepper. Simmer covered on low heat for at least 30 minutes. The broth should be warm and flavorful!
To cook the chicken
using a large, deep pan, heat about 1 tbsp of avocado oil over medium heat.
Add the chicken and allow to cook for 3-4 minutes on each side, or until cooked through to 180. Set aside on a covered plate to keep warm.
To cook the vegetables
add 1 tbsp of coconut aminos to the pan and scrape the bottom with a wooden spoon to deglaze the pan.
Add the vegetables and saute for 4-5 minutes or until tender. Lightly season with salt and pepper and set aside with the chicken.
To serve, slice the chicken thighs into strips and place them in a bowl.
Add some of the vegetables, half a cup of rice, and a few large spoonfulls of the warm ginger broth. Top with green onion and a small drizzle of seasame oil.
