A simple, one-pot dinner that bursts with savory depth, Seared Chicken Thighs with Garlic-Ginger Broth and Rice is a comforting meal that comes together in under 30 minutes. This recipe is written to serve two, making it perfect for couples, roommates, or anyone who prefers minimal leftovers. It’s easy to scale up if you’re feeding more people.
The method is straightforward: the chicken thighs are seared to develop a golden crust, then the pan is flavored with toasted sesame oil, garlic, and fresh ginger. Chicken bone broth is added to create a rich, nourishing broth, and tender baby bok choy finishes the dish with bright, leafy greens. Serve over rice, rice noodles, or your preferred base so every drop of the broth gets soaked up.
Ingredients:
- 2 tablespoons avocado oil
- 4 boneless, skinless chicken thighs, trimmed of excess fat
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons toasted sesame oil
- 1-inch piece fresh ginger, peeled and cut into thin matchsticks
- 3 garlic cloves, minced
- 4 cups chicken bone broth
- 1/4 cup coconut aminos (substitute tamari or soy sauce if preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon tapioca flour (for a light thickening)
- 1 head baby bok choy, ends removed and leaves separated
- Cooked rice, rice noodles, or miracle noodles, for serving
- 2 scallions, very thinly sliced, for garnish
- Chili crisp, for serving
Step-by-Step:
Step one: Sear the chicken thighs
Heat the avocado oil in a medium pot or deep skillet over medium-high heat. Season the chicken thighs generously with kosher salt and freshly ground black pepper on both sides. Add the thighs to the hot pan and sear until a deep golden crust forms and the meat is cooked through, about 3 to 4 minutes per side. Transfer the seared thighs to a plate and set aside.
Step two: Add the aromatics
Lower the heat to medium-low. Add the toasted sesame oil, then the minced garlic and matchstick ginger. Cook, stirring frequently, until the aromatics are fragrant and lightly toasted, about 1 to 2 minutes—take care not to let them burn.
Step three: Pour in the bone broth
Pour the chicken bone broth into the pot, using a spoon to scrape up any browned bits from the bottom of the pan. Bring the broth up to a rapid simmer, then reduce the heat to low and cover. Let the flavors meld for 5 to 10 minutes.
Step four: Make the slurry
In a small bowl, whisk together the coconut aminos, rice vinegar, and tapioca flour to form a smooth slurry. While stirring the simmering broth, slowly stream in the slurry so it combines evenly. Allow the broth to simmer a few minutes more until it becomes silkier and slightly thickened.
Step five: Cook the bok choy
Add the separated bok choy leaves to the pot and simmer until just wilted, about 2 to 3 minutes. You want the greens tender but still vibrant.
Step six: Serve
Divide cooked rice, rice noodles, or miracle noodles between two bowls. Slice the seared chicken thighs and arrange over the base. Spoon the bok choy and broth over the chicken and rice. Garnish with thinly sliced scallions and a drizzle of chili crisp to taste. Serve immediately and enjoy.
Recipe FAQs:
Can I use chicken breasts instead of thighs? Yes. Chicken breasts will cook faster and can dry out more easily, so watch the cooking time and remove from heat as soon as they reach doneness.
What can I use in place of coconut aminos? Tamari or soy sauce are good substitutes if you don’t need a soy-free option. Adjust salt to taste if using soy-based sauces.
What bone broth do you recommend? Use any high-quality chicken bone broth you like. The original author often chooses a flavored variety with ingredients such as shiitake, sage, and shallot, but plain chicken bone broth works well too.
Nutrition (per serving, approximate):
Calories: 522 kcal; Carbohydrates: 16 g; Protein: 48 g; Fat: 28 g; Saturated Fat: 5 g; Sodium: 2663 mg. Note: Nutrition information is automatically calculated and should be used as an approximation.
Notes & Tips:
- Sear the chicken in a hot pan without overcrowding to get a good crust. Work in batches if needed.
- Adjust the thickness of the broth by varying the amount of tapioca flour; a tablespoon gives a lightly silky texture without becoming soupy.
- Make this meal on weeknights by using pre-cooked rice or quick-steam rice to save time.
- This recipe scales easily—double or triple the ingredients to feed more people and extend simmering time slightly for larger volumes.
Author: Alex Snodgrass
Food photography and styling by Eat Love Eats.