Spicy Chicken and Rice Broth Bowl
This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. It’s an easy dinner recipe that comes together quickly and is so delicious.
Servings: 1 serving
Ingredients
- 250 grams minced chicken
Marination
- 2 teaspoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated garlic
Other
- 1 tablespoon sesame or any neutral cooking oil divided
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 tablespoon red thai curry paste
- 1 teaspoon light soy sauce
- 1 tablespoon peanut butter
- ½ teaspoon sugar
- ¼ teaspoon salt
- 1 cup thin coconut milk
- ½ cup water
To serve
- 1 cup cooked rice
- ⅓ cup cooked edamame beans
- ½ lemon juice
- 1 tablespoon finely chopped coriander
Instructions
- Add minced chicken to a bowl, add soy sauce, sesame oil, garlic, mix well and set aside to marinate for 20-25 minutes.
- Heat sesame oil in a flat bottomed pan, add marinated chicken and roast on medium heat till they turn golden from the bottom Flip and roast on the other side till they turn golden. Break them into bite sized pieces and transfer to a plate.
- Heat the same pan, add the remaining 1 teaspoon of oil. Add ginger, garlic and saute for a few seconds till fragrant. Add thai curry paste, soy sauce, peanut butter, sugar, salt and saute for a few seconds till they mix well. Add coconut milk, water and boil for 2-3 minutes and take off the heat.
- To serve, add rice to a large bowl, pour the hot broth on the rice, top with roasted chicken mince, edamame beans, lemon juice, garnish with coriander leaves and serve hot.
Video
Nutrition
Calories: 1479kcal | Carbohydrates: 76g | Protein: 64g | Fat: 107g | Saturated Fat: 61g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 215mg | Sodium: 1851mg | Potassium: 2393mg | Fiber: 10g | Sugar: 15g | Vitamin A: 2391IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 9mg