Brothy Rice is a comforting bowl of sweet, tangy, and garlicky chicken served over fluffy rice with the most flavorful ginger-garlic broth spooned over top.
I have been seeing Brothy Rice Bowls all over the internet. If you are not familiar with a brothy rice bowl, they are bowls with a cup of rice, flavorful broth poured over it, and a protein served on top. It’s a take on more classic Asian soup-rice dishes.
When I see viral recipes, I feel inspired to try them, but always with a twist of my own (like these blanket dumplings!). Many of the brothy rice bowls I’ve seen have coconut milk in them, but I pictured something that felt a little fresher.
My version of Brothy Rice is this simple bowl. It has a savory ginger-garlic broth (inspired by this Wonton Soup) with a caramelized, juicy sliced chicken over top. It’s incredibly easy, so comforting, and insanely delicious. Just ask my daughter who has made it every single week since we first tested it!
The best thing is this bowl is so easily customizable. Throw some quick-cooking veggies in the broth to beef it up (broccoli and snap peas go great) and top it with your favorite toppings. I love cilantro and chili crisp (this one is my favorite right now), but green onions, a squeeze of lime, and sesame seeds are all great options too.
-
For the chicken, in a large bowl, combine 2 tablespoons vegetable oil, lime juice, brown sugar, garlic, and salt. Add the chicken, mix well, and refrigerate for at least 10 minutes or up to 4 hours.
-
Thinly slice the green onions, dividing the whites and greens.
-
Heat 1 tablespoon oil in a deep non-stick skillet over medium heat. Remove the chicken from the marinade and let the excess drip off. Add it to the skillet and cook for 7 to 9 minutes, flipping the chicken occasionally, until browned and the center reaches 165°F. Transfer the chicken to a cutting board and cover to keep warm.
-
In the meantime, in a large saucepan, add the broth, garlic, ginger, soy sauce, sesame oil, and the whites of the green onions. Bring it to a boil over medium-high heat.
-
Whisk the 1 tablespoon of cornstarch with 1 tablespoon of water and add to the broth, reduce to a gentle boil, and cook uncovered for 10 minutes.
-
While simmering, slice the chicken into strips.
-
Divide the rice over the bowls, divide the broth over the bowls and top with chicken. Drizzle any juices over the chicken.
-
Garnish with the greens of the green onion, toasted sesame seeds, cilantro, hoisin sauce or chili crisp.
The sugar in the marinade can cause the chicken to burn. Ensure the heat isn’t too high and watch the chicken closely for the best results.
Store leftover chicken, broth, and rice separately in the fridge for up to 4 days. Reheat the broth on the stove before serving.
Serving: 0.25of the recipe | Calories: 552 | Carbohydrates: 52g | Protein: 40g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1606mg | Potassium: 581mg | Fiber: 1g | Sugar: 4g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.