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A brothy rice recipe with spicy chicken and chili crisp oil.

Brothy Rice Recipe with Spicy Chicken

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    20 mins

30 minutes Asian Fusion Recipe Video Asian Food Fusion Chicken Rice or Noodle Vegetable Lunch Dinner

This spicy chicken brothy rice recipe is sure to be your new soup season favorite! Lee Kum Kee Chili Crisp Oil and ginger are key ingredients.

 

Brothy rice makes for a light yet hearty meal that is comforting and warming all at once. Packed with rice, chicken, and fresh flavors to liven up the soup, it's a great and easy recipe to have in your lineup for soup season. The key flavor behind this brothy rice is Chiu Chow Style Chili Crisp Oil, which adds a complexity of warmth, umami, and aromatic flavors in one single ingredient! 

What You Will Need

Ingredients

  • 8 oz. boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 Tbsp. Lee Kum Kee Minced Ginger
  • ½ cup jasmine rice, rinsed
  • 3 cups low-sodium chicken broth (warmed)
  • ½ cup baby bok choy
  • ¼ cup scallions, sliced
  • 1 Fresno chili, thinly sliced, for garnish
  • ½ lime, cut into wedges, for serving

Seasoning

  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, plus more for drizzling
  • 2 tsp. Lee Kum Kee Chili Garlic Sauce
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)

How to make it

  1. In a medium saucepan, heat Lee Kum Kee Chiu Chow Style Chili Crisp Oil over medium heat. Add chicken and cook 2–3 minutes until lightly seared. Stir in Lee Kum Kee Minced Ginger and cook for 1 minute.

  2. Stir in Lee Kum Kee Chili Garlic Sauce and cook for 30 seconds to release aroma.

  3. Add rinsed jasmine rice and stir to coat. Pour in warm chicken broth and Lee Kum Kee Premium Soy Sauce. Bring to a simmer.

  4. Cover and cook for 15 minutes, stirring once halfway. Add bok choy during the last 2 minutes to wilt.

  5. Spoon into bowls. Top with scallions, Fresno chili slices, and a squeeze of lime. Drizzle extra Chiu Chow Style Chili Crisp Oil for a spicy finish. Eat hot and brothy.

     

    Chili Crisp Oil and soup is one of our favorite pairings - check out our recipes page for more soups with chili crisp and other ideas! 

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