Asian Chicken Broth & Rice
Asian Chicken Broth & Rice
Ingredients
For the Chicken Marinade
- 4 boneless chicken thighs, skin removed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon gochujang
- 1 tablespoon extra virgin olive oil
For the Broth
- 1/2 onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon gochujang, optional
- 4 cups chicken stock
- 1 teaspoon olive oil, for sautéing
For the Coconut Garlic Rice
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 1 1/2 cups jasmine rice
- 1 cup coconut milk
- 1 1/2 cups water
To Serve
- 1 bunch broccolini
- as needed crispy chili oil
- as needed toasted sesame seeds
- as needed crispy caramelized garlic, from the rice preparation
- 1/4 cup water, for steaming broccolini
Instructions
- 1
In a medium bowl, combine the boneless chicken thighs, soy sauce, oyster sauce, honey, and 1 tablespoon of gochujang. Mix well until the chicken is fully coated. Set aside to marinate while you prepare the other components. This step accounts for the passive marinating time.
⏱️ 20 min
- 2
Heat a saucepan over medium heat. Add 1 teaspoon of olive oil and sauté the finely diced onion for 3 to 4 minutes, or until softened and translucent. Stir in the minced garlic and the optional 1 teaspoon of gochujang, cooking for 1 minute until fragrant.
⏱️ 5 min
- 3
Pour the 4 cups of chicken stock into the saucepan with the onions and garlic. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for at least 20 minutes to allow the flavors to meld. Keep warm until serving.
⏱️ 20 min
- 4
In a separate saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped garlic and cook until fragrant, about 1-2 minutes. If desired, remove a few crispy garlic chips at this stage to use as a garnish later.
⏱️ 3 min
- 5
Stir the jasmine rice into the garlic butter mixture. Pour in the coconut milk and 1 1/2 cups of water. Bring to a simmer, then reduce heat to low, cover the saucepan, and cook according to your rice packet instructions until the rice is fluffy and tender, typically around 15-20 minutes.
⏱️ 20 min
- 6
While the rice is cooking, heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium-high heat. Sear the marinated chicken thighs for 4 to 5 minutes per side, or until they are caramelized, cooked through, and reach an internal temperature of 165°F (74°C).
⏱️ 10 min
- 7
Remove the chicken from the pan and set aside to rest. In the same frying pan, add 1/4 cup of water and the broccolini. Cover the pan and allow the broccolini to steam for 2 to 3 minutes, or until it is tender-crisp and vibrant green.
⏱️ 5 min
- 8
Rest the cooked chicken for a few minutes, then chop or slice it into bite-sized pieces.
⏱️ 3 min
- 9
To serve, spoon the coconut garlic rice into individual bowls. Arrange the chopped chicken on top of the rice and ladle the warm broth generously over the chicken and rice. Serve the steamed broccolini on the side. Finish each bowl with a sprinkle of crispy caramelized garlic (if reserved), toasted sesame seeds, and a drizzle of crispy chili oil.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Chicken Broth & Rice
For the Chicken Marinade
- 4 boneless chicken thighs, skin removed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon gochujang
- 1 tablespoon extra virgin olive oil
For the Broth
- 1/2 onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon gochujang, optional
- 4 cups chicken stock
- 1 teaspoon olive oil, for sautéing
For the Coconut Garlic Rice
- 1 tablespoon butter
- 3 garlic cloves, finely chopped
- 1 1/2 cups jasmine rice
- 1 cup coconut milk
- 1 1/2 cups water
To Serve
- 1 bunch broccolini
- as needed crispy chili oil
- as needed toasted sesame seeds
- as needed crispy caramelized garlic, from the rice preparation
- 1/4 cup water, for steaming broccolini
Instructions
- 1
In a medium bowl, combine the boneless chicken thighs, soy sauce, oyster sauce, honey, and 1 tablespoon of gochujang. Mix well until the chicken is fully coated. Set aside to marinate while you prepare the other components. This step accounts for the passive marinating time.
⏱️ 20 min - 2
Heat a saucepan over medium heat. Add 1 teaspoon of olive oil and sauté the finely diced onion for 3 to 4 minutes, or until softened and translucent. Stir in the minced garlic and the optional 1 teaspoon of gochujang, cooking for 1 minute until fragrant.
⏱️ 5 min - 3
Pour the 4 cups of chicken stock into the saucepan with the onions and garlic. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for at least 20 minutes to allow the flavors to meld. Keep warm until serving.
⏱️ 20 min - 4
In a separate saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped garlic and cook until fragrant, about 1-2 minutes. If desired, remove a few crispy garlic chips at this stage to use as a garnish later.
⏱️ 3 min - 5
Stir the jasmine rice into the garlic butter mixture. Pour in the coconut milk and 1 1/2 cups of water. Bring to a simmer, then reduce heat to low, cover the saucepan, and cook according to your rice packet instructions until the rice is fluffy and tender, typically around 15-20 minutes.
⏱️ 20 min - 6
While the rice is cooking, heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium-high heat. Sear the marinated chicken thighs for 4 to 5 minutes per side, or until they are caramelized, cooked through, and reach an internal temperature of 165°F (74°C).
⏱️ 10 min - 7
Remove the chicken from the pan and set aside to rest. In the same frying pan, add 1/4 cup of water and the broccolini. Cover the pan and allow the broccolini to steam for 2 to 3 minutes, or until it is tender-crisp and vibrant green.
⏱️ 5 min - 8
Rest the cooked chicken for a few minutes, then chop or slice it into bite-sized pieces.
⏱️ 3 min - 9
To serve, spoon the coconut garlic rice into individual bowls. Arrange the chopped chicken on top of the rice and ladle the warm broth generously over the chicken and rice. Serve the steamed broccolini on the side. Finish each bowl with a sprinkle of crispy caramelized garlic (if reserved), toasted sesame seeds, and a drizzle of crispy chili oil.
⏱️ 4 min