This brothy ginger chicken & rice is the perfect nourishing and nutrient-packed meal. With veggies, protein, and a rich ginger broth, this will warm you from the inside out.

A bowl of sauteed vegetables, sliced chicken thighs, rice, lime and green onion in a ginger broth.

Quick Overview

  • Flavor notes: Gingery and warming.
  • Servings: 4
  • Calories: 474 cal
  • Protein per serving: 25g
  • Difficulty: Easy/med
  • Diet types: Gluten-free, soy-free,dairy-free, nightshade-free.

Table of contents

Why you’ll love this brothy ginger chicken and rice

One of my New Year’s resolutions for 2026 is to eat more soup and bone broth! It’s warming, it helps you slow down while you eat, and it’s easy to make it anti-inflammatory.

I wanted to make a recipe that was like a classic bowl, but with a gingery broth to turn the idea of soup on its head! Here’s why you’re going to love this recipe…

Headshot of food blogger Michelle Hoover in a pink kitchen.
  • Gluten and soy-free. This recipe is made with coconut aminos instead of soy sauce to make it gluten and soy free!
  • Warming and wholesome. Chinese medicine is all about balancing the yin and yang of the body, and a warming dish like a broth-based soup is a common nourishing dish in Chinese cuisine (source). My acupuncturist told me about eating more warming foods, which is why I wanted to turn a simple bowl into a broth-based dish!
  • Anti-inflammatory. Ginger is packed with health benefits, and is a great anti-inflammatory ingredient (source) that also just happens to taste amazing 😉

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

All the ingredients for brothy ginger chicken and rice before cooking.
  • Broth. I highly recommend bone broth for this recipe! Check out my slow-cooker whole-chicken bone broth!
  • Chicken thighs. You can also use chicken breast.
  • Ginger, garlic, and green onion. I highly recommend sticking with fresh ginger for this recipe.
  • Broccoli & carrots. You can also use other veggies like broccoli, bok choy, spinach, etc.
  • Rice. I use cooked jasmine rice for this recipe. You can also use sticky rice, rice noodles, or omit the rice altogether!

How to make brothy ginger chicken and rice

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Chicken thighs marinating in sauce in a glass bowl.

Step one. Marinate the chicken thighs.

A Dutch oven with broth cooking in it.

Step two. Make the broth.

Two chicken thighs cooked and on a wooden cutting board sliced.

Step three. Cook the chicken and set aside.

Broccoli and carrots cut up and on a cutting board before cooking.

Step four. Prep the vegetables.

The vegetables in a pan after sauting.

Step five. Cook the vegetables.

The brothy ginger chicken and rice bowl after being cooked and assembled.

Step six. Slice the chicken thighs into strips and place them in a bowl. Add some of the vegetables, half a cup of rice, and a few large spoonfulls of the warm ginger broth. Top with green onion and a small drizzle of sesame oil.

Tips & Tricks

  • Keep the marinate time on the shorter side. I recommend marinating the chicken for no more than 2-4 hours. Marinades with citrus can break down the chicken, leading to a mushy texture if you marinate it too long. 
  • Keep the sesame oil heat low. The key to cooking with sesame oil is to keep it at a lower heat! You can of course use avocado or coconut oil instead if you prefer.

Recipe FAQS

How long should you cook ginger broth?

I recommend cooking ginger broth for at least 30 minutes to maximize the flavor. You can simmer it longer if desired, but be sure it doesn’t over-reduce.

Can you use chicken breast instead of chicken thighs?

Yes, chicken breast will easily work in this recipe! I recommend pounding them thinner to cook evenly.

Storage and reheating

Store the ingredients seperately for 2-3 days in the fridge and reheat on the stove before serving. You can cook the broth in bulk and also freeze it!

If you tried this Brothy Ginger Chicken and Rice or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

Other Anti-Inflammatory Soup Recipes to try…

A bowl of sauteed vegetables, sliced chicken thighs, rice, lime and green onion in a ginger broth.
5 from 5 reviews

Brothy Ginger Chicken and Rice

Yield: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Marinating time: 30 minutes
Author: Michelle
This brothy ginger chicken & rice is the perfect nourishing and nutrient-packed meal. With veggies, protein, and a rich ginger broth, this will warm you from the inside out.
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Ingredients
 

For the chicken

  • 1 lb chicken thighs, boneless and skinless
  • ⅓ cup coconut aminos
  • 2 tsp avocado oil , plus extra for cooking the chicken
  • Juice half a lime
  • 2 tbsp honey
  • 1 clove garlic, grated
  • 1 tsp ginger, grated
  • salt and pepper

For the broth

  • 2 tsp sesame oil, see notes and sub avocado oil
  • 2 tsp ginger, grated
  • 1 clove garlic, grated
  • 1 tbsp coconut aminos
  • 2 cups chicken bone broth
  • Juice of half a lime
  • Salt and pepper

For the vegetables

  • 1 tbsp coconut aminos
  • 1 bunch broccolini, trimmed
  • 1 medium carrot, shredded
  • Salt and pepper

To serve

  • 2 cups cooked white rice
  • Green onion, chopped
  • Sesame oil

Instructions
 

  • To marinate the chicken thighs, use a medium bowl, add the chicken thighs along with the coconut aminos, avocado oil, honey, ginger, garlic, lime, and salt and pepper. Transfer to the fridge an marinate for at least 30 minutes, and up to an hour. Prep the broth while the chicken marinates.
  • To cook the broth, add the seasame oil to a pot set to low heat. Add the garlic and ginger and saute for 2 minutes. Add the broth, lime juice, coconut aminos, and salt and pepper. Simmer covered on low heat for at least 30 minutes. The broth should be warm and flavorful!
  • To cook the chicken, using a large, deep pan, heat about 1 tbsp of avocado oil over medium heat. Add the chicken and allow to cook for 3-4 minutes on each side, or until cooked through to 175 F. Set aside on a covered plate to keep warm.
  • To cook the vegetables, add 1 tbsp of coconut aminos 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. Lightly season with salt and pepper and set aside with the chicken.
  • To serve, slice the chicken thighs into strips and place them in a bowl. Add some of the vegetables, half a cup of rice, and a few large spoonfulls of the warm ginger broth. Top with green onion and a smalldrizzle of seasame oil. Repeat for three more bowls, or store the rest as leftovers for 2-3 days.

Notes

A note on the marinade: I recommend marinating the chicken for no more than 2-4 hours. Marinades with citrus can break down the chicken, leading to a mushy texture if you marinate it too long. 
A note on sesame oil: The key to cooking with sesame oil is to keep it at a lower heat! You can of course use avocado or coconut oil instead if you prefer.
A note on storage & reheating: Store the ingredients seperately for 2-3 days in the fridge an reheat on the stove before serving. 
Serving: 1g, Calories: 474kcal, Carbohydrates: 39g, Protein: 25g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 766mg, Potassium: 327mg, Fiber: 1g, Sugar: 9g, Vitamin A: 2636IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!