Ginger & Chilli Chicken Brothy Rice

Ginger & Chilli Chicken Brothy Rice

Introduction

Imagine lifting the lid on a steaming bowl and being greeted by a heady swirl of warm ginger, bright lime, and the smoky, charred perfume of chicken—then a clean, red flicker of chilli that wakes your tongue. The broth is clear but rich, satin-slick from a touch of olive oil and the chicken’s natural juices; the rice beneath soaks up those flavors and gives a tender, comforting bite. This is the kind of recipe that feels like a hug in a bowl: soothing, slightly spicy, and utterly satisfying.

This dish is perfect for rainy evenings, fast weeknight dinners when you want comfort without fuss, or as the star at a small, casual dinner where everyone can tuck into bowls and chat. If you enjoy similar warm-savoury-sweet combinations, try this beloved honey-ginger chicken for another easy, flavor-forward meal.

At a Glance

• Prep Time: 10 minutes active (plus 30 minutes marinating)
• Cook Time: 20 minutes
• Total Time: About 1 hour (including marinate)
• Servings: 2 generous bowls
• Difficulty Level: Easy — great for confident beginners and busy cooks

Nutritional Breakdown

Estimated nutrition per serving (approximate). Values are calculated using standard food-composition data (USDA FoodData Central) and rounded for clarity. If you need exact figures for medical or strict dietary reasons, weigh your ingredients and consult a registered dietitian.

Per serving (recipe makes 2 servings)

• Calories: ~490 kcal
• Protein: ~26 g
• Carbohydrates: ~44 g
  • of which sugars: ~2–4 g
• Fat: ~24 g
  • saturated fat: ~6 g
• Fiber: ~2 g
• Sodium: ~500–800 mg (depends on added salt and packaged rice)

Notes on sources and accuracy:

• Protein and fat estimates largely come from the chicken thigh and olive oil values in USDA FoodData Central.
• Cooked white rice values are also based on standard USDA figures for cooked rice.
• For general dietary guidance, see resources from the CDC and Mayo Clinic; these figures are estimates to help meal planning rather than clinical nutrition data.

Why You’ll Love It

• Aroma and flavor: Fresh ginger and lime give the broth a fragrant brightness that balances the warm, mildly smoky chicken and the subtle heat of red chilli.
• Comfort with a lift: This is classic comfort food that never feels heavy—light broth, wholesome rice, and the satisfying texture of charred, tender chicken.
• Quick, social, and flexible: Marinate quickly, then cook in under 30 minutes active time—ideal for busy nights or casual gatherings where everyone can assemble their own bowls.
• Health-forward: Using skinless thighs keeps the dish richer-tasting but relatively moderate in saturated fat, and fresh aromatics (ginger, garlic, lime) offer anti-inflammatory and digestive-supporting compounds highlighted in mainstream health guidance.

Cooking Directions

Ingredients

• 2 garlic cloves (1 grated for marinade, 1 sliced)
• Juice of 1 lime (about 1–2 tablespoons) plus extra wedges to serve
• 2 boneless, skinless chicken thighs (about 250 g total)
• 15 g fresh ginger (about 1 thumb-sized piece) — half grated for marinade, half cut into matchsticks
• 1 red chili, finely chopped (remove seeds for milder heat)
• 1 tsp curry powder
• 350 ml water
• 1 tbsp olive oil
• 300 g cooked microwave rice (one 250–300 g pouch or ~1.5 cups cooked)
• Fresh coriander and mint, small handful each for garnish
• Salt — about 1 tsp total (adjust to taste)
• Optional: 1 tsp soy sauce or fish sauce for umami (substitution note below)

Optional ingredients & substitutions

• Swap chicken thighs for 2 small boneless chicken breasts (~200 g) if you prefer leaner meat.
• For extra richness, add 1/2 tsp butter to the finished broth.
• Make it gluten-free by avoiding any soy sauce (or use tamari).

Step-by-step Instructions

1. Marinate the chicken:

   • Grate half the garlic into a bowl, add juice of half the lime (about 1 tbsp), 1/4 tsp salt, and the chicken thighs. Mix well to coat. Refrigerate for at least 30 minutes (or up to 2 hours) to let flavors penetrate.

2. Prepare aromatics:

   • Slice the remaining garlic thinly.
   • Peel ginger and slice half into matchsticks; grate the other half for the marinade.
   • Finely chop the red chili (remove seeds if you want milder heat).

3. Cook the chicken:

   • Heat 1 tbsp olive oil in a frying pan over medium heat.
   • Add marinated chicken and cook until deeply charred on the outside and cooked through (about 10–15 minutes total, flipping once). Internal temperature should reach 74°C / 165°F. Remove from pan and set aside to rest; slice thinly before serving.

4. Make the broth:

   • In the same pan, reduce heat slightly and add sliced garlic, ginger matchsticks, and chopped chili. Sauté for about 2–3 minutes until fragrant and softened.
   • Stir in 1 tsp curry powder for 30 seconds to bloom the spices.
   • Pour in 350 ml water and bring to a gentle simmer for 4–5 minutes to allow flavors to meld.
   • Taste and season with remaining lime juice and salt to preference (or 1 tsp soy/fish sauce for extra depth).

5. Reheat rice:

   • Microwave the packaged rice according to package directions (or reheat your cooked rice until hot).

6. Assemble and serve:

   • Divide reheated rice between two bowls.
   • Ladle the hot broth over the rice, top with sliced chicken, and scatter fresh coriander and mint.
   • Serve immediately with lime wedges.

Practical tips

• Don’t overcrowd the pan when searing chicken; a good char creates flavor.
• Use a thermometer to check doneness rather than cutting into the chicken (keeps juices in).
• If the broth tastes flat, a small splash of acid (lime) or umami (soy/fish sauce) brightens it instantly.
• Avoid overcooking the ginger while sautéing to keep its fresh bite.

Best Pairings

• Pair with a light, crisp green salad dressed with lime and sesame for a refreshing contrast.
• Serve with steamed greens—pak choi or bok choy dressed in a little soy and sesame oil—so the meal feels complete and balanced.
• For a casual brunch twist, top a small shallow bowl and serve alongside jasmine tea or a bright, citrusy iced green tea.
• If you want another comforting rice-chicken pairing for variety, try the slow-cooker lemon herb chicken & fluffy rice for a milder, herb-forward option.

Shelf Life & Storage

• Room temperature: Consume within 2 hours if left out; after that, refrigerate for safety.
• Refrigeration: Store broth, chicken, and rice separately in airtight containers. They will keep 3–4 days in the fridge. Reheat until steaming hot throughout (at least 74°C / 165°F).
• Freezer: Freeze components separately (chicken and broth freeze best). Broth: up to 3 months in a freezer-safe container. Cooked chicken: up to 2 months. Rice can be frozen but loses texture—use within 1 month for best quality. Thaw overnight in the fridge before reheating.

Chef’s Advice

• Use bone-free thighs for quick, even cooking and more forgiving texture than breast.
• For the most vibrant broth, don’t over-simmer; a short simmer concentrates flavor without flattening aromatics.
• Balance heat: keep chopped chilli seeds on the side so guests can add heat to taste.
• When reheating, adding a splash of water or extra lime juice refreshes the broth’s brightness.

Creative Twists

1. Vegan version:

   • Replace chicken with firm tofu or king oyster mushrooms, lightly charred; use vegetable broth instead of water and add 1 tsp miso for savory depth.

2. Coconut-ginger brothy rice:

   • Swap 100 ml of the water for coconut milk (full or light) for a creamier, tropical twist; reduce olive oil to keep balance.

3. Rice upgrade:

   • Use jasmine or basmati for fragrant results, or keep it short-grain for stickier texture. For a lower-carb option, serve over cauliflower rice.

4. Herb and citrus flip:

   • Add thinly sliced spring onions and a teaspoon of fish sauce for Southeast Asian nuance, or finish with a drizzle of toasted sesame oil for richness.

Common Questions & Answers

Q: Can I use chicken breast instead of thighs?
A: Yes. Use 2 small boneless chicken breasts and reduce cooking time slightly; check internal temp (74°C / 165°F). Breasts are leaner and will be firmer.

Q: My broth tastes bland — how do I fix it?
A: Brighten with extra lime juice, a pinch of salt, or a small splash of soy or fish sauce. Fresh herbs at the end also lift the flavor.

Q: Can I make this ahead?
A: Yes. Cook the chicken and broth up to 24 hours ahead, keep rice separate, and gently reheat before serving. Add fresh herbs right before serving.

Q: Is this dish gluten-free?
A: As written, yes—if you avoid soy sauce or use a gluten-free tamari. Check packaged microwave rice labels for hidden gluten.

Q: How spicy is it?
A: Mild to medium by default. Remove chili seeds for mild heat or add more chili for a spicier bowl.

Conclusion

This Ginger & Chilli Chicken Brothy Rice is simple to make, full of layered flavors, and perfect for nights when you want something restorative yet bright. If you’d like a slightly different take on the ginger-chicken-broth theme, see this Ginger & Chilli Chicken Brothy Rice recipe for inspiration. For a miso-ginger spin with a faster prep, take a look at this Easy Miso-Ginger Chicken with Spicy Broth.

If you make this recipe, I’d love to hear how you adapted it—leave a comment, share a photo, or tag your bowl on social so we can swap ideas and keep cooking together.

Ginger & Chilli Chicken Brothy Rice

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• Author: ollierecipegmail-com
• Total Time: 60 minutes
• Yield: 2 servings 1x
• Diet: Gluten-Free

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Description

A comforting and soothing chicken broth with fresh ginger, lime, and a hint of chili that awakens your senses.

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Ingredients

Scale 1x2x3x

• 2 garlic cloves (1 grated, 1 sliced)
• Juice of 1 lime (about 1–2 tablespoons) plus extra wedges to serve
• 2 boneless, skinless chicken thighs (about 250 g total)
• 15 g fresh ginger (about 1 thumb-sized piece, half grated, half cut into matchsticks)
• 1 red chili, finely chopped (remove seeds for milder heat)
• 1 tsp curry powder
• 350 ml water
• 1 tbsp olive oil
• 300 g cooked microwave rice (one 250–300 g pouch or ~1.5 cups cooked)
• Fresh coriander and mint, small handful each for garnish
• Salt — about 1 tsp total (adjust to taste)
• Optional: 1 tsp soy sauce or fish sauce for umami

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Instructions

1. Marinate the chicken: Grate half the garlic, add juice of half the lime, salt, and chicken thighs to a bowl. Mix well and refrigerate for at least 30 minutes.
2. Prepare aromatics: Slice remaining garlic, slice half the ginger into matchsticks, and finely chop the red chili.
3. Cook the chicken: Heat olive oil in a frying pan and add marinated chicken. Cook until charred and cooked through (about 10–15 minutes). Set aside and slice thinly.
4. Make the broth: In the same pan, add sliced garlic, ginger matchsticks, and chili. Sauté for 2–3 minutes. Stir in curry powder, then add water and simmer for 4–5 minutes.
5. Reheat rice: Microwave packaged rice as per package directions.
6. Assemble and serve: Divide rice between bowls, ladle broth over, top with sliced chicken, and garnish with coriander and mint.

Notes

Use skinless thighs for richer flavor and a more forgiving texture. Adjust spiciness by managing chili seeds.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 490
• Sugar: 4g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 70mg