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
Scale
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.
