Sticky Chicken Brothy Rice Bowls

A bowl of rice soup topped with sliced glazed chicken, pickled red onions, and chopped green onions. A spoon rests in the bowl, with additional garnishes and another bowl in the background.

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Sticky Chicken Brothy Rice Bowls

These Sticky Chicken Brothy Rice Bowls layer caramelized chicken thighs over fluffy basmati rice with a warm ginger-scallion broth poured on top. Each bowl has about 41 grams of protein, and the whole thing comes together in one skillet in 25 minutes.

Course Main Course

Diet Low Lactose

Keyword Dairy Free, Nut Free

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 487kcal

Author Nicole Modic

Equipment

Ingredients

Sticky Chicken

1 ½ Pounds Boneless Skinless Chicken Thighs
3 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Maple Syrup
2 Tablespoons Rice Vinegar
2 Tablespoons Hoison Sauce
2 Tablespoons Oyster Sauce
1 Teaspoon Sesame Oil
2 Tablespoons Avocado Oil

For the Broth

3 Cups Chicken Broth I used bone broth
⅓ Cup Scallions chopped
3 Cloves Garlic minced
2 Tablespoons Minced Ginger
3 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Rice Vinegar

For Serving

2 ½ Cups Cooked Basmati Rice
Pickled Onions optional

Instructions

Start by patting the chicken dry and add it to a bowl with the soy sauce, maple syrup, rice vinegar, hoisin, oyster sauce, and sesame oil. Toss until every piece is well coated, then set it aside while your pan heats up.
Heat the avocado oil in a skillet over medium heat and let it get very hot before adding the chicken. Add the chicken and don't touch it for 5 minutes.
Flip, then pour in 1/4 cup of the remaining marinade and let it cook undisturbed for another 5 minutes, until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate.
Reduce the heat to low and add the garlic, ginger, and scallions straight into the same pan, scraping up all the browned bits from the bottom as you stir. Let that cook for 2 to 3 minutes, then pour in the broth along with the soy sauce and rice vinegar. Stir and let it warm through to your liking, then pull it off the heat.
Divide the cooked rice between four bowls. Slice the chicken and layer it on top of the rice, then pour the warm broth right over everything. Finish with extra scallions or pickled onions if you're using them, and serve right away.

Video

Nutrition