Brothy Rice With Chicken

Brothy Rice is everything I want in a cozy weeknight dinner – a bowl of warm, fragrant garlic ginger broth ladled over fluffy rice, flavorful and juicy pan seared chicken thighs, along with tender bok choy.

I make this brothy rice with chicken on repeat because it’s simple to make, cozy, comforting, and packed with so much incredible flavor. It’s especially perfect for the colder weather.

A spoon is resting in a bowl of brothy chicken and rice with bok choy.

Table of Contents

Why I Love This Brothy Rice with Chicken Recipe

There’s something so soothing about a bowl of broth and rice – it’s the kind of meal that feels like a warm hug after a long day. Add some chicken and vegetables to it and you got yourself a well-rounded cozy meal.

When I first saw brothy rice on TikTok and Instagram, I was immediately intrigue. There are very few things I love more than comforting soup recipes, especially as we venture into the Fall and winter season. So I knew I had to put my spin on it.

My brothy rice recipe is kinda like chicken rice bowl meets chicken noodle soup, a modern twist to the cozy porridges I grew up eating in Asia.

Every single component in this brothy rice with chicken is attended with so much care – there’s that soothing chicken broth infused with garlic, ginger, a splash of sesame oil; the soy marinated chicken thighs that is both juice and full of incredible flavors; baby bok choy that brings the perfect crunch; and that fragrant fluffy rice.

Ever since I first made it, this chicken brothy rice has become a regular in our house because it’s fast enough for a weeknight but still has so many layers of textures and flavors.

I also love to meal prep brothy rice and eat it all week – store the components separately and bring it together when I’m ready to eat. It’s so good I’m never tired of eating it again and again!

Kitchen Tools

Medium saucepan: for simmering the broth low and slow so the flavors have time to meld.
Skillet: for searing the chicken thighs until golden and cooked through.
Mixing bowl: for marinating the chicken before it hits the pan.
Meat thermometer: to check that the chicken thighs hit a safe internal temperature. The best way to not overcook your chicken!

Brothy rice with marinated chicken is placed in a bowl with bok choy and topped with chili crisp.

Ingredients

Brothy Rice has multiple components to it – broth, chicken, rice, and veggies.

For the Broth

Chicken stock: the base of the broth – use a good quality one for the best flavor.
Garlic: minced, for a savory, aromatic backbone. Avoid using garlic powder.
Ginger: minced, adds warmth and a subtle spice to the broth.
Sesame oil: just a touch adds a nutty, toasty depth.
Chinese cooking wine: rounds out the broth with a little sweetness and complexity.
Chicken bouillon: the secret ingredient that really boosts the savory flavor of the broth. The link takes you to one use in Asian cooking for the most authentic Asian flavors, however, you can also use other chicken bouillon cubes or paste to flavor the broth.
Soy sauce: for saltiness and umami.
Black pepper: a simple finishing touch that balances the broth.

For the Chicken

Chicken thighs: boneless and skinless for the ease of it. Using chicken thighs because they stay more juicy and tender after searing. Chicken breast can be used instead if you prefer.
Oyster sauce: adds a rich, savory-sweet flavor to the marinade. Don’t be intimidated by this seasoning, it’s used widely in Asian cooking, and you will love it even if you don’t like oysters. 😉
Soy sauce: for saltiness and depth in the marinade.
Sesame oil: adds nutty aroma to the marinade.
Cooking oil: for searing the chicken in the skillet. Any neutral oil such as canola oil, vegetable oil, avocado oil, olive oil etc works.

Other

Cooked rice: the base of the bowl – any rice works just fine – sushi rice, sticky rice, long grain rice etc. For a shortcut, get ready-cooked rice that you can easily reheat.
Bok choy: cleaned and plucked into leaves, it cooks quickly right in the broth.
Chili crisp: an optional garnish for a little heat and crunch.

Method

Step 1: Marinate the Chicken

Whenever I make brothy rice with chicken, I like to throw the chicken in the marinade first to let it sit for a few minutes to soak up the flavors.

To prepare the chicken thighs, first remove excess fat from the it.

Place the thighs in a mixing bowl along with this magical concoction of oyster sauce, soy sauce, and sesame oil. Use tongs to toss to coat chicken in those Asian sauces, then set aside to marinate while you prepare the broth and vegetables.

Chicken thighs are coated in the marinate.

If you rather marinade the chicken for a few hours (or up till overnight), you totally can as well! But if you don’t have the extra hours to spare, have the chicken sit in the marinade while you make everything else and just sear the chicken at the end.

In my experience, because the sauces are very flavorful, there isn’t a huge difference to just do a quick soak vs marinating the chicken thighs for several hours.

Step 2: Prepare the Broth

Using a medium saucepan, add chicken stock, garlic, ginger, sesame oil, Chinese cooking wine, chicken bouillon, soy sauce, and black pepper.

Bring to a boil.

Step 3: Cook the Bok Choy

After broth comes to a boil, drop the bok choy into the simmering broth and blanch it for 20-30 seconds, until just tender.

Broth ingredients are simmered in a medium sauce pot. Bok choy is added and cooked just until it begins to soften.

Remove bok choy promptly so they don’t get soggy. We are basically using the boiling broth to soften the vegetable.

Step 4: Cook the Chicken

Heat a skillet over medium heat. Once hot, drizzle with cooking oil. Add the chicken thighs to the skillet and cook until the internal temperature reaches 165°F, flipping halfway through.

Once cooked, remove from the skillet, let cool slightly, then slice into strips.

After marinating, the chicken thighs are thoroughly cooked. Once fully cooked, slice the chicken thighs.

Step 5: Assemble and Serve

Divide the rice, sliced chicken, and cooked bok choy between bowls.

Pour the hot broth over top, garnish with chili crisp and green onions if desired, and serve your brothy rice right away!

A spoon is scooping up brothy rice with chicken.

For best flavor, serve your brothy rice with chicken fairly immediately after ladling the soup onto it because the rice will very quick soak up the broth if you don’t.

After that, just relax, or cozy up on the couch in front of the TV if you choose to, and enjoy every bit of comfort this delicious brothy rice brings. ☺️

Variations and Substitutions

Chicken breast: swap in boneless chicken breast if that’s what you have on hand – just watch the cook time since it’s leaner and cooks a little faster.
Other protein: Use salmon, ground beef or even tofu for a vegetarian option. Add a boiled egg if you’d like for extra protein.
Other vegetable: swap napa cabbage, edamame, spinach, broccoli, green beans etc for bok choy if that’s easier to find. You can blanch all of those vegetables like you would the bok choy – some will require longer (broccoli) or shorter (spinach) blanch time.
Extra spice: add a drizzle of chili oil or extra chili crisp for more heat.
More broth variation: instead of this chicken broth recipe, use a coconut curry broth, hot and sour soup broth etc. Honestly, the sky is the limit on this one!

Make Ahead, Storage, and Reheating

Make ahead: The broth and marinated chicken can both be prepped a day in advance and stored separately in the fridge.

Storage: Store the broth, chicken, veggie and rice in separate airtight containers in the fridge for up to 3-4 days.

Reheating: Reheat the broth and veggie on the stovetop until simmering, and warm the chicken and rice separately before assembling bowls fresh.

How To Serve

Ladle the broth over the bowl right before serving so the rice stays fluffy. A soft-boiled egg, extra chili crisp, or a sprinkle of green onion all make great finishing touches.

Tips and Tricks

Don’t skip the marinade: marinade the chicken first so you’ll get 10-15 minutes of marinade time while you prepare other items. You can also marinating longer (up to overnight).
Sear, don’t steam: make sure your skillet is properly hot before adding the chicken so it browns instead of steaming.
Use a meat thermometer: checking for 165°F is the easiest way to avoid over or undercooked chicken.
Simmer, don’t boil the broth: once the broth comes to a boil, lower the heat to a gentle simmer if you are keeping it warm. This prevents it from reducing too much.
Adjust the broth to taste: add a little more soy sauce or bouillon if you want a bolder flavor.
Avoid overcooking the veggies: bok choy should soften quickly so remove it promptly after blanching in hot boiling water for 30 seconds or so.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs??

Yes, boneless chicken breast works well too – just keep an eye on the cook time since it tends to cook a bit faster than thighs.

What can I use instead of Chinese cooking wine?

Dry sherry or a splash of rice vinegar can work in a pinch, though the flavor will be slightly different.

Is this recipe spicy?

Not as written – the chili crisp garnish is optional, so you can add as much or as little heat as you like.

Can I make the broth ahead of time?

Yes, the broth can be made a day or two in advance and reheated when you’re ready to serve.

What other vegetables can I add?

Mushrooms, carrots, or snow peas would all be great additions to the broth.

Do I need to use chicken bouillon powder specifically?

I like to use chicken bouillon powder that I often get from the Asian grocery stores, but any chicken bouillon will work. You can also use Better Than Bouillon Chicken Bouillon paste – it is available in most mainstream grocery stores.

Can I freeze the leftovers?

The broth, rice and chicken can be frozen separately for up to 2 months, but the bok choy are best made fresh.

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