Seared Chicken Thighs with Garlic-Ginger Broth and Rice
Servings: 2
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
Calories: 522kcal | Carbohydrates: 16g | Protein: 48g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 224mg | Sodium: 2663mg | Potassium: 705mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2698IU | Vitamin C: 29mg | Calcium: 119mg | Iron: 3mg