A simple one pot dinner that is absolutely packed with flavor, my Roasted Chicken Thighs with Garlic-Ginger Broth and Rice it’s a good meal that comes together in less than half an hour.
Most of the recipes on my blog are designed to feed four to six people, but every now and then I like to share one that’s just for two. It’s great if you’re cooking for fewer people, aren’t a big fan of leftovers, and want to avoid food waste. (Of course, if you’re cooking for the whole family, it’s easy enough to double or even triple the recipe!) So for anyone out there looking for a recipe to make for them and their partner, roommate, or friend, this one’s for you!
The recipe starts with boneless, skinless chicken thighs, which I love because they are much more flavorful and almost impossible to overcook compared to chicken breasts. Then add some sesame oil, garlic, and ginger to build a savory, umami-packed base, then finish the dish with chicken bone broth and baby bok choy.
I like to serve everything with cooked rice or rice noodles, which help soak up the last bit of the flavorful broth.
Ingredients:
- Avocado Oil
- Boneless, Skinless Chicken Thighs
- Kosher salt
- Freshly Ground Black Pepper
- Roast Sesame Oil
- Garlic cloves
- Fresh Ginger
- Chicken bone broth
- Coconut Aminos
- Rice vinegar
- Tapioca Flour
- Baby Bok Choy
- Cooked Rice
- A ladder
- Chilli Crisp
Step by step:
first step: cook the chicken thighs
Heat the oil in a medium pot set over medium-high heat. Season the chicken thighs generously with salt and pepper on both sides. Add the chicken and sear on both sides until a golden brown crust forms and they are cooked through, 3 to 4 minutes per side. Transfer to a plate and set aside.
second step: add the aromatics
Reduce heat to medium-low. Add the sesame oil, garlic and ginger and cook, stirring, to toast the aromatics but be careful not to burn, 1 to 2 minutes.
third step: pour the bone broth
Pour in the bone broth and scrape up any scraped bits from the bottom of the pan. Increase the heat to a rapid simmer. Reduce to a slow simmer (low heat), cover, and let flavors meld, 5 to 10 minutes.
the fourth step: make the slurry
In a small bowl, mix together the coconut aminos, rice vinegar, and tapioca flour to make a slurry. While stirring, slowly pour the slurry into the ginger bone broth until well combined. Let it simmer until the broth is smoother and slightly thickened.
step five: cook the bok choy
Add the bok choy leaves and simmer until wilted, 3 minutes.
step six:
To serve, place some prepared rice, rice noodles, or miracle noodles in the bottom of two bowls. Shred the chicken and divide between bowls. Add the bok choy leaves and the broth. Garnish with scallions and chili crisp. Enjoy!
recipe fax:
Yes! You may need to slightly adjust the cooking time in step 2 as chicken breasts tend to cook faster than thighs.
Feel free to use tamari (or soy sauce if you’re not Whole30) instead!
I love the Fond brand chicken bone broth with shiitake, sage and shallot.
The next time you’re craving a flavorful, feel-good meal, you must try the Roasted Chicken Thighs with Garlic-Ginger Broth and Rice. Leave a comment below once you’ve tried the recipes!
Looking for more chicken dinner ideas? try these!
One-Pan Roasted Chicken Ratatouille
Sheet Pan Ginger-Orange Chicken with Brussels Sprouts
One-Pan Sesame Chicken and Rice
Roasted Chicken Thighs with Garlic-Ginger Broth and Rice
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Ingredients
- 2 spoons avocado oil
- 4 boneless, skinless chicken thighs, trimmed of excess fat
- kosher salt for the taste
- freshly ground black pepper, for the taste
- 2 spoons toasted sesame oil
- 1 inch ginger knob, peeled and cut into thin slices
- 3 garlic cloves, minced
- 4 cups chicken bone broth
- 1/4 a glass nut aminos
- 1 a tablespoon rice vinegar
- 1 a tablespoon tapioca flour
- 1 a head of baby bok choy, an edge is removed so that the leaves are separated
- cooked rice, rice noodles, or miracle noodles, for the service
- 2 scallion, sliced very thin, to decorate
- crispy chili, for the service
Instructions
-
Heat the oil in a medium pot set over medium-high heat. Season the chicken thighs generously with salt and pepper on both sides. Add the chicken and sear on both sides until a golden brown crust forms and they are cooked through, 3 to 4 minutes per side. Transfer to a plate and set aside.
-
Reduce heat to medium-low. Add the sesame oil, garlic and ginger and cook, stirring, to toast the aromatics but be careful not to burn, 1 to 2 minutes.
-
Pour in the bone broth and scrape up any scraped bits from the bottom of the pan. Increase the heat to a rapid simmer. Reduce to a slow simmer (low heat), cover, and let flavors meld, 5 to 10 minutes.
-
In a small bowl, mix together the coconut aminos, rice vinegar, and tapioca flour to make a slurry. While stirring, slowly pour the slurry into the ginger bone broth until well combined. Let it simmer until the broth is smoother and slightly thickened.
-
Add the bok choy leaves and simmer until wilted, 3 minutes.
-
To serve, place some cooked rice, rice noodles, or miracle noodles in the bottom of two bowls. Shred the chicken and divide between bowls. Add the bok choy leaves and the broth. Garnish with scallions and chili crisp. Enjoy!
Nutrition
Food Photography and Styling by Eat Love Eats.
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