If you’re craving a comforting, flavorful dinner that feels both fresh and satisfying, look no further than this Ginger & Chilli Chicken Brothy Rice Recipe. This dish perfectly balances the zing of fresh ginger and the gentle fire of red chilli with tender chicken thighs, all nestled in a fragrant, soothing broth over rice. It’s such a wonderful combination that brings warmth to the plate without weighing you down, making it a go-to recipe for any day you want something quick but special.
Ingredients You’ll Need
This Ginger & Chilli Chicken Brothy Rice Recipe uses a handful of fresh, straightforward ingredients, each playing a crucial role in building its vibrant layers of flavor and inviting texture. The ginger and chilli provide a lively kick, chicken brings rich protein and heartiness, while the fresh herbs add a pop of brightness and freshness.
- 2 boneless skinless chicken thighs: Choose thighs for their juicy tenderness and deep flavor that holds up well in the broth.
- 15g fresh ginger: The star for its warm, peppery notes that lift the entire dish.
- 1 red chilli: Adds just the right amount of heat and vivid color.
- 350ml water: Base for the light, flavorful broth that ties everything together.
- 250g microwave rice: Convenient and fluffy, serving as the perfect canvas for the brothy goodness.
- Fresh coriander and mint for garnish: These herbs bring freshness and an aromatic finish to the dish.
How to Make Ginger & Chilli Chicken Brothy Rice Recipe
Step 1: Marinate the Chicken
Start by marinating your chicken thighs with grated garlic, lime juice, and a pinch of salt. This step is where the chicken soaks up incredible tangy and savory flavors. Pop it in the fridge for at least 30 minutes to let those tastes meld beautifully – it’s worth the patience for tender, flavorful chicken!
Step 2: Prepare the Aromatics
While the chicken is marinating, slice the remaining garlic, ginger, and red chilli. These fresh aromatics will give your broth that signature zing and gentle heat, infusing every spoonful with delicious complexity.
Step 3: Cook the Chicken
Heat a drizzle of olive oil in a frying pan over medium heat, then add the marinated chicken. Cook until nicely charred on the outside and cooked through, about 10 to 15 minutes. This searing step locks in juices and adds a smoky undertone. Once cooked, remove the chicken and let it rest while you prepare the broth.
Step 4: Make the Broth
In the same pan, toss in your sliced ginger, garlic, and chilli to sauté for about 3 minutes, releasing their vibrant flavors. Add a sprinkle of curry powder for warmth, then pour in the water and let it simmer gently for 5 minutes. This broth is the heart of the Ginger & Chilli Chicken Brothy Rice Recipe, light yet packed with flavor.
Step 5: Prepare the Garnishes
While the broth simmers, pick fresh coriander and mint leaves, and slice some red onion for a complementary crunch. These garnishes add freshness and texture that beautifully balance the spicy, brothy rice and chicken.
Step 6: Assemble and Serve
Reheat the microwave rice according to the package instructions. Spoon the hot rice into bowls, ladle over the fragrant broth, top with sliced chicken, and finish with the herb salad. This simple yet elegant assembly brings all the flavors and textures together perfectly.
How to Serve Ginger & Chilli Chicken Brothy Rice Recipe
Garnishes
Fresh coriander and mint aren’t just for looks – they brighten each mouthful and add a refreshing contrast to the warm spices. A few thin slices of red onion add a vibrant crunch and a touch of sharpness, complementing the tender chicken and soothing broth.
Side Dishes
This Ginger & Chilli Chicken Brothy Rice Recipe stands confidently on its own but pairs beautifully with a side of steamed greens like bok choy or tenderstem broccoli. For a heartier meal, serve some simple cucumber salad dressed lightly with rice vinegar to cool the palate.
Creative Ways to Present
For an inviting presentation, serve the dish in deep bowls that hold the broth nicely. Garnish with a small sprig of fresh herbs on top for a pop of color. If you’re feeling fancy, a drizzle of toasted sesame oil or a sprinkle of toasted sesame seeds can add an extra layer of nutty flavor and texture.
Make Ahead and Storage
Storing Leftovers
Leftover Ginger & Chilli Chicken Brothy Rice Recipe keeps really well in the fridge for up to 2 days. Store the broth and chicken together or separately for the best texture. Keep the herb garnish aside to add fresh when serving again.
Freezing
While the broth and chicken freeze well, the rice can become a bit mushy. If you want to freeze portions, pack the broth and chicken in an airtight container, and freeze up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the broth and chicken on the stove over low heat to keep the chicken tender and prevent the broth from reducing too much. Microwave rice can be reheated simply in short bursts with a splash of water to revive its moisture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work fine, though it’s leaner and can dry out more easily. Keep an eye on cooking time to ensure it stays juicy and tender.
Is this dish very spicy?
The heat level is mild to moderate, depending on the red chilli used. You can adjust by using less chilli for a gentler warmth or adding more if you love spice.
Can I make the broth vegan?
To make a vegan version, omit the chicken and use vegetable broth instead of water for extra flavor. Add tofu or mushrooms for protein, and keep the ginger and chilli for that signature kick.
What type of rice is best for this recipe?
Microwave rice is a super convenient choice and works wonderfully here, but any pre-cooked white rice or jasmine rice would also be delicious if you prefer cooking rice fresh.
Can I prepare this dish ahead of time for a gathering?
Yes! You can marinate the chicken ahead, and prepare the broth earlier in the day. When ready to serve, cook the chicken and assemble everything fresh for the best flavor and texture.
Final Thoughts
This Ginger & Chilli Chicken Brothy Rice Recipe is hands down one of those comforting, bright meals that hits every note just right. It’s quick enough for weeknights yet packed with flavors that feel special. I can’t wait for you to try it and discover just how simple ingredients can create such magic in a bowl!
Print
Ginger & Chilli Chicken Brothy Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
A flavorful and comforting Ginger & Chilli Chicken Brothy Rice dish combining tender marinated chicken thighs charred to perfection with a spicy ginger and chilli broth, served over reheated microwave rice and garnished with fresh coriander and mint for a vibrant finish. This quick and easy recipe delivers a satisfying meal in under an hour, perfect for weeknights.
Ingredients
Chicken Marinade
- 2 boneless skinless chicken thighs
- 1 tablespoon grated garlic (approximately 3 cloves)
- 1 tablespoon lime juice
- Salt, to taste
Broth and Sauce
- 15g fresh ginger, grated and sliced
- 1 red chilli, sliced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 350ml water
- 1 clove garlic, sliced
Other Ingredients
- 250g microwave rice
- Fresh coriander, handful, leaves picked
- Fresh mint, handful, leaves picked
- 1 small red onion, thinly sliced
Instructions
- Marinate the chicken: In a bowl, combine the grated garlic, lime juice, and salt, then add the chicken thighs. Toss to coat evenly and refrigerate for at least 30 minutes to infuse the flavors.
- Prepare aromatics: While the chicken marinates, slice the remaining garlic, fresh ginger, and red chilli thinly to use later in the broth.
- Cook the chicken: Heat olive oil in a frying pan over medium heat. Add the marinated chicken thighs and cook for 10 to 15 minutes, turning occasionally, until the chicken is charred on the outside and cooked through. Remove the chicken from the pan to rest.
- Make the broth: Using the same pan, add the sliced ginger, garlic, and chilli. Sauté gently for about 3 minutes until fragrant. Sprinkle in the curry powder, then pour in the water. Stir and bring the broth to a simmer, letting it cook for 5 minutes to develop the flavors.
- Prepare the herb salad: Pick the coriander and mint leaves and mix them with the thinly sliced red onion to create a fresh garnish.
- Reheat the rice: Cook the microwave rice according to package instructions until hot and fluffy.
- Assemble and serve: Divide the reheated rice between two bowls. Slice the rested chicken and arrange it on top. Ladle over the ginger and chilli broth, then garnish with the fresh herb and onion salad. Serve immediately while warm and aromatic.
Notes
- Marinating the chicken enhances its flavor and tenderness — don’t skip this step.
- You can adjust the amount of red chilli to control the spiciness level.
- Microwave rice is a quick shortcut, but freshly steamed rice can also be used.
- For a more intense broth, simmer the water slightly longer or add a splash of chicken stock.
- Fresh herbs brighten the dish and add a refreshing contrast to the spicy broth.
