Recipe: Brothy Sesame Ginger Chicken and Rice Bowls

INGREDIENTS

For the Chicken

• 1 lb chicken thighs, boneless and skinless
• ⅓ cup tamari or soy sauce
• 2 teaspoon sesame oil
• ½ lime, juiced 
• 2 tablespoon honey
• 2 cloves garlic, grated
• 1 tablespoon ginger, grated
• Salt and pepper 

For the Broth

• 2 teaspoon sesame oil
• 2 teaspoon ginger, grated
• 2 clove garlic, grated
• 1 tablespoon tamari or soy sauce
• 2 cups chicken bone broth
• ½ lime, juiced 
• Salt and pepper
   

For the Vegetables

• 1 tablespoon tamari or soy sauce
• 1 bunch broccolini, trimmed
• 1 medium carrot, shredded
• Salt and pepper
   

To serve

• 2 cups cooked rice
• 2 green onions, chopped
• Sesame oil

INSTRUCTIONS

1. Add the chicken thighs along with the tamari, sesame oil, lime, honey, garlic, ginger, and salt and pepper. Transfer to the fridge and marinate for at least 30 minutes, and up to an hour. 
2. To cook the broth, add the sesame oil to a pot set to low heat. Add the garlic and ginger and sauté for 2 minutes. Add the tamari, broth, lime juice, salt, and pepper. Simmer covered on low heat for 30 minutes or until fragrant. 
3.  To cook the chicken, using a large, deep pan, heat about 1 tbsp of avocado oil over medium heat. Add the chicken and cook for 3-5 minutes on each side, or until cooked through to 165 F. Set aside on a covered plate to keep warm. Slice into strips.
4.  To cook the vegetables, add the tamari to the pan and scrape the bottom with a wooden spoon to deglaze the pan. Add the vegetables and saute for 4-5 minutes or until tender; splash with a tablespoon of water if needed. Lightly season with salt and pepper and set aside with the chicken.
5.  Divide the chicken thighs between four bowls alongside vegetables, rice, and a few large spoonfuls of the warm ginger broth. Top with green onion and a drizzle of sesame oil.