This post may contain affiliate links. Please read our disclosure policy.
A simple one-pot dinner that is absolutely packed with flavor, my Seared Chicken Thighs with Garlic-Ginger Broth and Rice is a feel-good meal that comes together in under half an hour.
Most of the recipes on my blog are designed to feed four to six people, but every so often I like to share one that’s just for two. It’s great if you’re cooking for fewer people, aren’t a big fan of leftovers, and want to avoid food waste. (Of course, if you are cooking for the entire family, it’s easy enough to double or even triple the recipe!) So for anyone out there who is looking for a recipe to make for them and their partner, a roommate, or a friend, this one is for you!
The recipe starts with searing boneless, skinless chicken thighs, which I love because they’re so much more flavorful and nearly impossible to overcook compared to chicken breasts. You’ll then add some sesame oil, garlic, and ginger to build a savory, umami-packed base, then finish the dish with chicken bone broth and baby bok choy.
I like to serve everything with cooked rice or rice noodles, which help to soak up every last bit of the flavorful broth.
Ingredients:
- Avocado Oil
- Boneless, Skinless Chicken Thighs
- Kosher Salt
- Freshly Ground Black Pepper
- Toasted Sesame Oil
- Garlic Cloves
- Fresh Ginger
- Chicken Bone Broth
- Coconut Aminos
- Rice Vinegar
- Tapioca Flour
- Baby Bok Choy
- Cooked Rice
- Scallions
- Chili Crisp
Step-by-Step:
step one: sear the chicken thighs
Heat the oil in a medium pot set over medium-high heat. Season the chicken thighs generously with salt and pepper on both sides. Add the chicken and sear on both sides until a golden brown crust forms and they are cooked through, 3 to 4 minutes per side. Transfer to a plate and set aside.
step two: add the aromatics
Reduce the heat to medium-low. Add the sesame oil, garlic and ginger and cook, stirring, to toast the aromatics but be careful not to burn, 1 to 2 minutes.
step three: pour in the bone broth
Pour in the bone broth and scape any browned bits from the bottom of the pan. Increase the heat so that it comes to a rapid simmer. Reduce to a gentle simmer (low heat), cover, and allow the flavors to meld, 5 to 10 minutes.
step four: make the slurry
In a small bowl, whisk together the coconut aminos, rice vinegar, and tapioca flour to make a slurry. While stirring, slowly pour the slurry into the ginger bone broth until it is well combined. Let it simmer until the broth is silkier and slightly thickened.
step five: cook the bok choy
Add the bok choy leaves and let simmer until just wilted, 3 minutes.
step six:
To serve, place some prepared rice, rice noodles, or miracle noodles in the bottom of two bowls. Slice the chicken and divide between the bowls. Add the bok choy leaves and broth. Garnish with scallions and chili crisp. Enjoy!
recipe faqs:
Yes! You might just need to adjust the cook time in step 2 a bit since chicken breasts tend to cook more quickly than thighs.
Feel free to use tamari (or soy sauce if you’re not Whole30) instead!
I like Fond brand chicken bone broth with shiitake, sage, and shallot.
The next time you’re craving a flavorful, feel good meal, you have to try my Seared Chicken Thighs with Garlic-Ginger Broth and Rice. Leave a comment below once you’ve tried the recipes!
looking for more chicken dinner ideas? try these!
One-Pan Roasted Chicken Ratatouille
Sheet Pan Ginger-Orange Chicken with Brussels Sprouts
One-Pan Sesame Chicken and Rice
Seared Chicken Thighs with Garlic-Ginger Broth and Rice
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 ginger knob, peeled and cut into thin matchsticks
- 3 garlic cloves, minced
- 4 cups chicken bone broth
- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon tapioca flour
- 1 head baby bok choy, end removed so that the leaves are separated
- cooked rice, rice noodles, or miracle noodles, for serving
- 2 scallions, very thinly sliced, to garnish
- chili crisp, for serving
Instructions
- Heat the oil in a medium pot set over medium-high heat. Season the chicken thighs generously with salt and pepper on both sides. Add the chicken and sear on both sides until a golden brown crust forms and they are cooked through, 3 to 4 minutes per side. Transfer to a plate and set aside.
- Reduce the heat to medium-low. Add the sesame oil, garlic and ginger and cook, stirring, to toast the aromatics but be careful not to burn, 1 to 2 minutes.
- Pour in the bone broth and scape any browned bits from the bottom of the pan. Increase the heat so that it comes to a rapid simmer. Reduce to a gentle simmer (low heat), cover, and allow the flavors to meld, 5 to 10 minutes.
- In a small bowl, whisk together the coconut aminos, rice vinegar, and tapioca flour to make a slurry. While stirring, slowly pour the slurry into the ginger bone broth until it is well combined. Let it simmer until the broth is silkier and slightly thickened.
- Add the bok choy leaves and let simmer until just wilted, 3 minutes.
- To serve, place some cooked rice, rice noodles, or miracle noodles in the bottom of two bowls. Slice the chicken and divide between the bowls. Add the bok choy leaves and broth. Garnish with scallions and chili crisp. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Light and healthy dish, but a less flavorful version of the Thai Braised Chicken recipe (our household’s absolute favorite dinner)
The tangy thai braised chicken is a whole new level.
Alex you are the GOAT!!! Another fabulous weeknight dinner recipe that will be going into rotation at my house!
so sweet of you to say! thank you!!!
Can I use arrowroot powder instead? Thanks!
Hi Alex! When does the chicken go back in the pot?
The chicken is sliced and plated,and then the broth is ladled over it all in the last step! 🙂
This was so good! Broth was incredible!
This is on repeat at my house. So so so good! Usually make it with rice noodles. delicious!
LOVED the flavor of the broth – this screams comfort food to me. Made this with rice but would try noodles in the future to make it extra cozy. I didn’t do a good job of reading all instructions in advance, so was expecting to add the chicken back in – ended up having to heat the chicken up a little at the end, since I gave the broth the full 10 min in step 3. In the future would stick to 5 min for this step!
This is the perfect in between winter and spring meal – brothy but not fully a soup and such incredible flavor. Absolutely delicious! Also very quick for an easy weeknight dinner.
What chili crisp do you use?
I like Fly by Jing!
Hi Alex!
I made this tonight and it was delicious!!! Total hit in our house full of teens and was quick and easy for a weeknight meal. And as always-very flavorful. It was healthy, light and refreshing!