This Chicken & Brothy Rice Bowl is the kind of meal that feels like a warm hug! Cozy, nourishing, and full of flavour. Think juicy marinated chicken thighs, fragrant sticky rice, crisp-tender bok choy, and a savory broth that ties everything together.
It’s one of those bowls that feels simple but tastes restaurant-level good. The broth soaks into the rice just enough to make it silky, while the chili oil and ginger give every bite that little kick of heat and depth.
Why You’ll Love It
- The ultimate comfort bowl. Warm, savory, and full of texture.
- Wholesome but satisfying. Protein, greens, carbs, and broth… it’s got it all.
- Flavor-packed marinade. Soy, oyster sauce, and chili oil = perfection.
- Quick & cozy. Perfect for weeknights when you want something nourishing but easy.
Chicken and Brothy Rice
4
servings1
hour30
minutes520
kcalIngredients
4-6 boneless, skinless chicken thighs
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp oyster sauce
1 tsp chili oil (or more to taste)
1 tsp fresh ginger, grated
2 cups cooked sticky rice
2–3 cups chicken broth
2 heads bok choy, halved or chopped
1 tbsp sesame oil or neutral oil (for frying)
Sesame seeds, for topping
Directions
- Marinate the chicken: In a bowl, combine soy sauce, rice vinegar, oyster sauce, chili oil, and ginger. Add chicken thighs and let marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Cook the chicken: Heat oil in a large pan over medium heat. Fry the marinated chicken until golden brown and fully cooked. Remove and set aside.
- Cook the bok choy: In the same pan, add bok choy and a splash of broth. Sauté for 2–3 minutes until tender and bright green.
- Assemble the bowls: Add cooked sticky rice to your bowl, pour over warm chicken broth, and top with sliced chicken thighs and bok choy.
- Finish it off: Sprinkle with sesame seeds (and maybe a little extra chili oil if you like it spicy!).
Notes
- Optional add-ins: Sliced green onion, fried shallots, or a soft-boiled egg on top.
For brothy rice dishes like this, I love using this Japanese-style donburi bowl set – it’s deep enough for rice and broth and makes everything look like takeout-level pretty.
FAQ
Can I use chicken breast instead?
Yes – just keep an eye on it so it doesn’t dry out. Thighs stay juicier, but breasts work great too.
Can I use leftover rice?
Totally! Just warm it up before assembling the bowl so it soaks the broth better.
What can I use instead of bok choy?
Baby spinach, kale, or even napa cabbage will all work beautifully here.
If you loved this one, you need to try my Creamy Coconut Chicken Noodle Soup next. It’s another cozy, brothy favorite perfect for fall.
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