Thai Stir-fry with Coconut Rice

• 5 boneless skinless chicken thighs (about 1.25 lbs)
• Coconut oil
• Salt and pepper
• 1 large head broccoli, cut into florets and thick stems peeled and sliced
• 1-2 bell peppers, cut into 1-inch pieces
• 2-3 carrots, scrubbed and sliced
• 2 large shallots, thinly sliced
• 1/4 cup chicken broth, white wine, or water
• 2 Tbsp fish sauce
• 2 Tbsp honey
• 1 Tbsp oyster sauce
• 4 cloves crushed garlic
• 2 Tbsp grated fresh ginger
• 1 tsp Thai curry paste, or more to taste
• 1 tsp cornstarch
• 1 Tbsp lime juice
• 1.5 cups jasmine or long-grain white rice
• 1 cup coconut milk, stir if separated before measuring
• 1 Tbsp sugar
• 3/4 tsp salt

Preheat oven to 425. Grease a baking sheet with coconut oil. Pat chicken dry and season both sides with salt and pepper. Arrange smooth side down on the baking sheet and roast 24 minutes, flipping chicken halfway through. Remove to cutting board, slice when cool enough to handle. Pour 1/4 cup chicken broth, white wine, or water into the hot baking sheet and use a wooden spoon or a spatula to scrape up the browned bits. Pour this liquid off into a glass measuring cup to be the foundation of your sauce.
Toss veggies with melted coconut oil and sprinkle with salt. Roast 15-20 minutes or until veggies are browned and just tender. (They can cook at the same time as the chicken.)
While the chicken and veggies are roasting, start your rice: rinse rice in a fine-mesh strainer until water is mostly clear. Combine with 1.5 cups water and coconut milk, sugar and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook 18 minutes. Then stir briefly, replace cover, and let stand 10 minutes or until ready to serve.
To chicken liquid in glass measuring cup, add fish sauce, honey, oyster sauce, garlic, ginger, Thai curry paste, and cornstarch. Whisk until well-combined. Set aside.
In a large skillet, saute shallots in plenty of oil until deep golden brown. Sprinkle lightly with salt, then remove and drain on a paper-towel lined plate. Pour off any excess oil. Add sauce mixture and bring to a simmer. Cook, stirring constantly, until thickened. Stir in sliced chicken and cooked veggies. Add lime juice, plus salt and pepper to taste.
Serve over rice, garnished with shallots.