Coconut Lime Brothy Rice (with Lemongrass Chicken)

In a large bowl, combine chicken thighs, garlic, lemongrass, fish sauce, soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 15 minutes.
1 pound chicken thighs, 3 cloves garlic, 1 Tbsp minced lemongrass, 2 Tbsp fish sauce, 1.5 Tbsp soy sauce, 2 tsp dark soy sauce, 1.5 Tbsp brown sugar, 2 Tbsp lime juice
While the chicken marinates, heat the olive oil in a medium pot over medium heat. Add the onion and cook for 2-3 minutes until softened.
1 Tbsp olive oil, ½ white onion
Add the garlic, ginger, Thai chilis (or red chili flakes), and green onion, and cook for 1 minute until fragrant.
4 cloves garlic, 1 Tbsp minced ginger, 2 Thai chilis, 1 green onion
Pour in the chicken broth and coconut milk, then stir in the fish sauce, sugar, and lime juice. Bring to a gentle simmer and cook for 3-4 minutes to let the flavors come together. Stir in the lime zest and season with salt to taste.
1 cup low sodium chicken broth, 1 can (13.5 fl oz) full-fat coconut milk, 3 Tbsp fish sauce, 1 Tbsp granulated sugar, 2 limes, Salt
Heat the neutral oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until browned and cooked through. Let rest for a few minutes, then slice.
1 Tbsp neutral oil
In a large plate, ladle a good amount of broth then add cooked white rice, bok choy, sliced chicken, chopped scallions, and a drizzle of chili oil. Serve immediately.
Cooked white rice, Bok choy or vegetables of choice, Chopped scallions, Chili oil