This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. It’s an easy dinner recipe that comes together quickly and is so delicious that no one will believe it was made right in your kitchen! 

Broth bowls are some of my favorite things to make for dinner. They’re usually easy, quick to make, endlessly customisable, and not to mention absolutely comforting and delicious. Take this spicy chicken and rice broth bowl for example. It’s a recipe that comes together in just 30 minutes but flavors taste like it’s come out of your favorite Thai restaurant. 

Creamy, nutty, spicy, and sweet, this chicken and rice broth bowl is one of those dishes you simply cannot have enough of. I love serving it with cooked rice and edamame, but could just have the spicy chicken and broth like a soup, or use noodles instead of rice. Either way, this is a dish you simply cannot not make. 

Ingredients for chicken and rice broth bowl

Chicken: I have used minced chicken for this recipe as it blends in beautifully in the dish and gives a broth-like consistency with little bits of texture in every bite

Soy sauce: Light soy sauce for umami and savoriness without the color. You can use dark soy sauce in a pinch, but the color of the dish will change slightly 

Red thai curry paste: For an authentic Thai flavor and thicken the broth slightly  

Peanut butter: Adds a nutty flavor and creaminess to the whole dish 

Coconut milk: Makes the broth creamy, rich, and nutty. I have used homemade, thin coconut milk. But you can use store-bought as well 

Seasoning: Salt and sugar for balance and flavor

Aromatics: Finely chopped ginger and garlic in the broth and grated garlic in the marination for flavor and aroma 

Sesame oil: For a nutty, Asian flavor in every bite. You can use regular oil in a pinch

Cooked Rice: To serve. I have used regular small grain Jeera Samba rice. You can use whatever’s available to you 

Edamame beans: Cooked for added protein and texture

Lemon juice: To add brightness and a fresh tang to the whole dish

Coriander: Finely chopped leaves used as garnish to deliver freshness in every bite  

Frequently Asked Questions 

Richa’s Top Tips

• Let the chicken brown before breaking it up. Spread the mince across the pan and let it cook undisturbed for a few minutes before flipping. This helps develop those golden, flavourful bits.
• Don’t overcrowd the pan. If your pan is small, cook the chicken in batches so it browns instead of steaming.
• Prep your toppings ahead. Cook the rice and edamame beforehand so all you need to do is prepare the chicken and broth when you’re ready to eat.

Storage Tips

• Refrigerator: Store the chicken, coconut broth, rice and edamame in separate airtight containers in the fridge for up to 3 days. Keeping them separate helps the rice retain its texture.
• Reheating: Reheat the chicken and broth in a saucepan over low to medium heat until steaming hot. Add a splash of water if the broth has thickened. Reheat the rice and edamame separately until piping hot. 
• Meal prep: You can prepare the chicken, broth, rice and edamame ahead of time and assemble the bowls just before serving. Store the lemon juice and coriander separately and add them fresh.
• Freezing: The cooked chicken can be frozen in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. For the best texture, cook fresh rice, edamame, and broth when serving.
• Avoid storing assembled bowls for too long: Once the rice is mixed with the broth and toppings, it is best eaten fresh. Cool leftovers promptly and refrigerate within 2 hours.

Customisation Ideas

• Use more veggies: If you want more texture, nutrition, and flavor, add in veggies like mushroom, cauliflower, green peas, babycorn, zucchini, etc. It tastes really good in this dish 
• Use another nut butter: Almond, cashew, or even a seed butter will taste really nice in this dish. Feel free to use whatever you like and have available 
• Use another cut of chicken: I think minced chicken cooks quickly and becomes crispy easily. But you can use another cut of boneless chicken and use it in this recipe if you prefer 
• Add noodles instead of rice: Hakka noodles, rice noodles, spaghetti, udon noodles, whatever you have, works beautifully in this recipe 
• Make it spicy: Use slit or chopped green chillies, red chilli flakes, or cayenne pepper for an extra kick of heat 
• Adjust the broth consistency: Add a little more water if you prefer a lighter broth, or let it simmer for another minute or two if you’d like it thicker. Avoid boiling it for too long, as coconut milk can separate. 

This spicy chicken and rice broth bowl is the kind of dish you will be making all winter long. It’s cozy, comforting, delicious, and so easy to put together. It’s a dish the whole family will love slurping on as the colder months approach. 

If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations! 

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Spicy Chicken and Rice Broth Bowl

This spicy chicken and rice broth bowl is one of those dishes that pack flavor and comfort in every bite. It’s an easy dinner recipe that comes together quickly and is so delicious.

Course Main Course

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 serving

Calories 1479kcal

Author Richa

Ingredients

• 250 grams minced chicken

Marination

• 2 teaspoons light soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated garlic

Other

• 1 tablespoon sesame or any neutral cooking oil divided
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 tablespoon red thai curry paste
• 1 teaspoon light soy sauce
• 1 tablespoon peanut butter
• ½ teaspoon sugar
• ¼ teaspoon salt
• 1 cup thin coconut milk
• ½ cup water

To serve

• 1 cup cooked rice
• ⅓ cup cooked edamame beans
• ½ lemon juice
• 1 tablespoon finely chopped coriander

Instructions

• Add minced chicken to a bowl, add soy sauce, sesame oil, garlic, mix well and set aside to marinate for 20-25 minutes.
• Heat sesame oil in a flat bottomed pan, add marinated chicken and roast on medium heat till they turn golden from the bottom Flip and roast on the other side till they turn golden. Break them into bite sized pieces and transfer to a plate.
• Heat the same pan, add the remaining 1 teaspoon of oil. Add ginger, garlic and saute for a few seconds till fragrant. Add thai curry paste, soy sauce, peanut butter, sugar, salt and saute for a few seconds till they mix well. Add coconut milk, water and boil for 2-3 minutes and take off the heat.
• To serve, add rice to a large bowl, pour the hot broth on the rice, top with roasted chicken mince, edamame beans, lemon juice, garnish with coriander leaves and serve hot.

Video

Nutrition

Calories: 1479kcal | Carbohydrates: 76g | Protein: 64g | Fat: 107g | Saturated Fat: 61g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 215mg | Sodium: 1851mg | Potassium: 2393mg | Fiber: 10g | Sugar: 15g | Vitamin A: 2391IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 9mg

The post Spicy Chicken and Rice Broth Bowl appeared first on My Food Story.

This Kung Pao Chicken is spicy, sour, sweet and salty and everything we love about Indo-Chinese food! It’s easy, comes together quickly, has the same takeout style flavor, and makes for the best weeknight meal.

If there’s one takeaway dish I never get tired of, it’s Kung Pao Chicken. I love how it comes together in under an hour with simple pantry ingredients, yet tastes like something you’d order from your favourite Chinese restaurant. It’s saucy, packed with flavour, and one of those recipes that disappears from the dinner table every single time. We are talking BIG flavours here!

In the authentic Chinese version, Kung Pao or Kung Bo is usually a dry stir fry served as an appetiser or accompaniment.  But we made an Indianised version, so it’s got more sauce, mushrooms and peanuts. I promise, it’s just as good!

Kung Pao Chicken Ingredients

• Red Chilli Paste: Dry red chilli paste is just what this kung pao stir fry needs for a hit of spice. It’s a simple blend of soaked dry red chillies and water. I’ve used the seeds of the chillies in the sauce for extra heat. If you want to reduce the heat level, just remove the seeds of the chillies before blending.
• Kung Pao Sauce: This Chinese spicy chicken has a spicy sweet salty gravy which is dangerously addictive. The sauce is a perfect balance of soy sauce, vinegar, hot sauce, ketchup, sesame oil and lemon juice.
• Dried Red Chillies – For an extra spicy, smoky hit.
• Sichuan Peppercorns: These keep you coming back for more!
• Chicken: Boneless thigh pieces stay juicy and tender through the high cooking temperatures of Indo-Chinese cooking.
• Corn flour: Used in the marinade as well as the sauce. It helps to make crisp up the chicken pieces as well thicken the sauce and lend a glossy sheen.
• Veggies: Mushrooms and onions for texture and flavor
• Aromatics: Finely chopped ginger and garlic
• Peanuts: Roasted for extra texture and a lovely nutty flavor. You can replace peanuts with cashews for a slightly different flavor.
• Spring onion greens: Used as garnish for freshness

Frequently Asked Questions

Richa’s Top Tips

• Adjust the spice to suit your tolerance. I’ve made this kung pow chicken extra spicy coz that’s how I roll, but you can adjust spice levels according to your preference!
• Don’t skip the marinade. Even 30 minutes makes a noticeable difference. The baking soda helps tenderise the chicken, while the cornflour creates a light coating that gives the sauce something to cling to.
• Cut the chicken into evenly sized pieces. This ensures everything cooks at the same rate, which is very important for the quick cook times of Indo-Chinese cuisine.
• Fry the chicken in batches. If you’re making a large batch, then it’s best to cook the chicken in smaller batches. Overcrowding the wok lowers the oil temperature, causing the chicken to steam instead of turning golden.
• Keep the heat high while stir-frying. High heat cooks the vegetables quickly so they stay crisp and helps the sauce reduce into a glossy coating instead of becoming watery.
• Have everything prepped before you start. Everything moves really quickly once you start cooking. So keeping everything ready before you start ensures a smoother cooking process.
• Make it vegetarian or vegan by swapping chicken with paneer or tofu respectively. You can check out my kung pao tofu recipe here.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in a hot pan for a few minutes until heated through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short bursts, stirring halfway through.
• Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The mushrooms will soften slightly after freezing, but the flavour will still be great.
• Make ahead: You can marinate the chicken and prepare the sauce a day in advance. Store both separately in the refrigerator and stir-fry just before serving.

Serving Ideas for Kung Pao Chicken

• Steamed jasmine rice: The classic pairing. The fluffy rice soaks up all the delicious sauce and balances the bold flavours of the stir-fry. You can also serve with plain steamed rice for an equally delicious meal.
• Fried rice or noodles: Egg fried rice, hakka noodles, chilli garlic noodles, basil fried rice are some classic Indo-Chinese sides that really complement the sweet, savory spicy notes of kung pao chicken.
• Stir-fried greens: Serve alongside bok choy, Chinese greens, broccoli or green beans for an easy way to add more vegetables to the meal.
• Asian-inspired sides: Pair it with spring rolls, momos, bao, or a light cucumber salad for a complete takeout-style spread.
• Lettuce wraps: Spoon the chicken into crisp iceberg or butter lettuce leaves for a lighter meal or appetiser.

Garnish Kung Pao Chicken with chopped spring onions and serve with steamed rice or noodles!

This kung pao chicken recipe is so easy, delicious, and addictive that I’ll be you won’t be able to stop making it. We make it nearly every other week, and we’re still not bored. It’s quick, flavour-packed, and one of the BEST Indo-Chinese dishes you can make at home.

If you try this recipe, DM me pictures over on my IG or tag me in your stories at @my_foodstory.

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Saucy Kung Pao Chicken

This Kung Pao Chicken recipe has big, bold flavours from chillies added three ways. There's lots of sauce so that the rice can soak up some of that spice and this can turn into a main dish.

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 390kcal

Author Richa

Ingredients

For marinade

• 500 gms boneless chicken thighs cut into ½ inch pieces
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon baking soda
• 3 tablespoons cornflour cornstarch
• 3-4 tablespoons water
• 1 tablespoon soy sauce
• ½ teaspoon crushed pepper

For sauce

• 1 ½ tablespoons vinegar
• 1 tablespoon sugar
• 2 tablespoons light soy sauce
• 1 ½ tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 ½ teaspoons cornflour
• ¾ + ⅛ cup water

For stir-fry

• 3 tablespoons sunflower oil or any neutral flavoured oil divided
• 10 dried red chillies whole
• 1 large onion cut into petals, approx. 1 cup
• 2 tablespoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 10 mushrooms halved
• ¼ cup roasted peanuts
• ¾ teaspoon white pepper powder
• ¼ cup cut spring onion greens 1 inch pieces

Instructions

• In a large bowl add all the ingredients listed under marinade, mix well to combine all the ingredients. Set aside for 30 minutes to an hour.
  500 gms boneless chicken thighs, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon baking soda, 3 tablespoons cornflour, 3-4 tablespoons water, 1 tablespoon soy sauce, ½ teaspoon crushed pepper
• Whisk together all the ingredients for the sauce and set aside.
  1 ½ tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 ½ tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 ½ teaspoons cornflour, ¾ + ⅛ cup water
• Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 – 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.
  3 tablespoons sunflower oil or any neutral flavoured oil
• To the same wok, add onion petals, red chillies and saute on high for a few seconds till fragrant. Add garlic, ginger and saute on high for a few seconds, add mushrooms and stir fry on high heat for 1-2 minutes and add the fried chicken. Toss for 2 minutes till the chicken absorbs the flavours. Add the sauce, white pepper and toss well on high heat till the sauce coats the chicken. Stir fry for a minute or two and take off the heat. Top with spring onions and serve.
  10 dried red chillies, 1 large onion, 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, 10 mushrooms, ¼ cup roasted peanuts, ¾ teaspoon white pepper powder, ¼ cup cut spring onion greens

Video

Notes

1. Keep all ingredients chopped and ready before starting the stir fry process as it has to happen quickly and on high heat.
2. To make onion petals cut onions into 3/4 inch wide slices, separate each layer of onion to form petals.
3. Boneless chicken thighs are used in the recipe as they are juicy and tender

Nutrition

Calories: 390kcal | Carbohydrates: 21g | Protein: 31g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1788mg | Potassium: 690mg | Fiber: 3g | Sugar: 7g | Vitamin A: 424IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

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