Topped with sticky honey-ginger chicken, this take on the popular brothy rice bowl is a soothing dinner that’s both satisfying and nutritious.
Recipe tags: chicken base, easy difficulty, lunch, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tsp | Better Than Bouillon® Organic Roasted Chicken Base |
| ¼ cup | liquid honey |
| ¼ cup | low-sodium soy sauce |
| 2 tbsp | rice vinegar |
| 2 tsp | minced fresh gingerroot |
| 1 clove | garlic, minced |
| 4 | boneless skinless chicken thighs |
| 1 tbsp | grapeseed oil |
| Quantity | Ingredient |
|---|---|
| 2 tsp | Better Than Bouillon® Organic Roasted Chicken Base |
| 2 tbsp | grapeseed oil |
| 8 oz | sliced brown mushrooms |
| 1 tbsp | lemongrass paste |
| 4 | green onions, thinly sliced and divided |
| 1 tbsp | minced fresh gingeroot |
| 1 clove | garlic, minced |
| 8 | baby bok choy, halfed |
| 2 cups | cooked jasmine rice (warm) |
Directions
In large bowl, whisk together Roasted Chicken Base, honey, soy sauce, rice vinegar, ginger and garlic. Add chicken, turn to coat and let marinate for 5 to 10 minutes.
In large nonstick skillet set over medium heat, heat oil. Remove chicken from marinade and shake off excess; reserve marinade.
Cook chicken, flipping once, for 2 to 4 minutes or until golden brown. Stir in reserved marinade and 3 tbsp water. Cover and reduce heat to low; cook chicken for 8 to 10 minutes or until cooked through and marinade has reduced to a sticky glaze that coats the chicken. Remove chicken from skillet and let rest.
In a medium saucepan set over medium-high heat, heat oil. Cook mushrooms, lemongrass paste, half the green onions, ginger and garlic for 3 to 5 minutes or until starting to soften.
Pour in 3 cups water and stir in Roasted Chicken Base; bring to a boil.
Simmer for 2 to 4 minutes or until flavors are married.
Add bok choy and cook for 2 to 3 minutes or until just tender.
To serve, divide rice among 4 large shallow bowls. Top with broth and bok choy. Slice chicken and arrange in bowls. Garnish with remaining green onions.
Garnish bowl also with toasted sesame seeds and a spoonful of chili crisp oil, if desired.
Tips: If using fresh lemongrass, use 1 stalk (rough outer layers and woody top removed), thinly sliced.
