nats.eatss
Crispy Chicken and Ginger Broth with Bok Choy
Crispy chicken and ginger broth with bok choy!
Ingredients
Crispy chicken
- 1 lb boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
- 1/2 cup corn starch
Bowl & broth
- Jasmine rice (or rice of choice)
- 4 pieces green onions (greens reserved for garnish)
- 1 inch ginger (minced)
- 4 cups chicken broth
- 1 tbsp miso paste
- 1 tsp soy sauce
- bok choy (halved or quartered)
- green onion whites (from 4 green onions)
- olive oil
Directions
- 1
Mix soy sauce, sesame oil, grated garlic and ginger in a bowl.
- 2
Add chicken thighs and set aside to marinate.
- 3
Start cooking your rice.
- 4
To a pot with a little bit of olive oil, add green onion whites and ginger.
- 5
Cook for about 30 seconds.
- 6
Add chicken broth and miso paste.
- 7
Bring to a boil and then turn down to a simmer while you cook the chicken.
- 8
Lightly dredge the marinated chicken thighs in corn starch.
- 9
On a pan over medium heat add some olive oil.
- 10
Once hot, add dredged chicken.
- 11
Cook on both sides until fully cooked through.
- 12
Remove from pan and let cool before slicing.
- 13
In the same pan you cooked the chicken in, add the bok choy and sear until wilted.
- 14
Add rice to bowls, topped with slice chicken and bok choy on the side.
- 15
Ladle the broth around everything.
- 16
Garnish with green onions and chili crunch.
- 17
Enjoy:)