Brothy Rice

By spend with pennies

Ingredients

1.5 pounds boneless skinless chicken thighs (or chicken breast cutlets)
3 tablespoons vegetable oil (divided)
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 clove garlic (minced)
½ teaspoon salt
4 cups chicken broth
2 green onions (sliced, greens and whites divided)
2 cloves garlic (minced)
2 teaspoons minced fresh ginger
2 tablespoons less sodium soy sauce
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
4 cups cooked rice
chili crisp (or hoisin sauce for drizzling, sesame seeds, and/or cilantro)

Prep Time10mins
Cook Time15mins
Servings4

Instructions

For the chicken, in a large bowl, combine 2 tablespoons vegetable oil, lime juice, brown sugar, garlic, and salt. Add the chicken, mix well, and refrigerate for at least 10 minutes or up to 4 hours.

Thinly slice the green onions, dividing the whites and greens.

Heat 1 tablespoon oil in a deep non-stick skillet over medium heat. Remove the chicken from the marinade and let the excess drip off. Add it to the skillet and cook for 7 to 9 minutes, flipping the chicken occasionally, until browned and the center reaches 165°F. Transfer the chicken to a cutting board and cover to keep warm.

In the meantime, in a large saucepan, add the broth, garlic, ginger, soy sauce, sesame oil, and the whites of the green onions. Bring it to a boil over medium-high heat.

Whisk the 1 tablespoon of cornstarch with 1 tablespoon of water and add to the broth, reduce to a gentle boil, and cook uncovered for 10 minutes.

While simmering, slice the chicken into strips.

Divide the rice over the bowls, divide the broth over the bowls and top with chicken. Drizzle any juices over the chicken.

Garnish with the greens of the green onion, toasted sesame seeds, cilantro, hoisin sauce or chili crisp.