Brothy rice

Ingredients

• 1 lb Chicken Tenderloins (trimmed)
• 2 Tbsp Honey (prefer raw or local)
• 3 Tbsp Soy Sauce (low‑sodium preferred)
• 1 Tbsp Rice Vinegar
• 1 Tbsp Sesame Oil (divided: half for marinating, half for cooking)
• 1 Tbsp Gochujang (Korean red pepper paste)
• 0.5 tsp Black Pepper (freshly ground)
• 3 cloves Garlic (minced; 2 for marinate, 1 for broth)
• 1 tsp Chicken Bouillon (granulated or cube dissolved in broth)
• 1 Tbsp Miso Paste (white or yellow miso)
• 2 stalks Green Onions (thinly sliced; reserve some for garnish)
• 3 cups Chicken Bone Broth (store‑bought or homemade)
• 1 cup White Rice (rinsed)
• 2 heads Bok Choy (halved lengthwise)
• 1 Tbsp Sesame Seeds (toasted)
• 2 Tbsp Vegetable Oil (neutral oil for sautéing)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine honey, soy sauce, rice vinegar, 1 Tbsp sesame oil, gochujang, black pepper, and 2 minced garlic cloves. Add the chicken tenderloins, toss to coat, and let sit for 30 minutes at room temperature.

   Time: PT10M

2. Prepare the Broth Base

   Heat 1 Tbsp vegetable oil and 1 tsp sesame oil in the large skillet over medium heat. Add 1 Tbsp miso paste, the remaining minced garlic, and a pinch of gochujang; stir‑fry for 1‑2 minutes until fragrant.

   Time: PT3M

   Temperature: Medium heat

3. Build the Soup

   Pour in the chicken bone broth, add the chicken bouillon, an extra splash of soy sauce and rice vinegar to taste, and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

4. Cook the Marinated Chicken

   Remove the chicken from the marinade (reserve any excess liquid for later). Add a little more oil to the skillet if needed, then add the chicken pieces. Sear each side for about 3‑4 minutes until golden and just cooked through. Transfer to a plate.

   Time: PT8M

   Temperature: Medium‑high heat

5. Brown the Bok Choy

   In the same skillet, add the halved bok choy, cut side down, and cook for 2‑3 minutes until the edges turn golden. Flip and cook another 2 minutes. Remove and set aside.

   Time: PT5M

   Temperature: Medium heat

6. Cook the Rice in Broth

   Add the rinsed rice to the simmering broth, stir once, cover the skillet (or transfer to a saucepan with a lid) and simmer for 15‑18 minutes, or until the rice is tender and has absorbed most of the liquid.

   Time: PT18M

   Temperature: Low‑medium simmer

7. Combine All Components

   Gently fold the cooked chicken pieces and browned bok choy back into the rice‑broth mixture. Sprinkle toasted sesame seeds and sliced green onions on top. Let sit covered for 2 minutes to meld flavors.

   Time: PT3M

8. Serve

   Dish out the broth rice into bowls, ensuring each serving gets chicken, bok choy, and a sprinkle of sesame seeds and green onions. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

58 g

Fat

12 g

Fiber

3 g