Craving comfort in a bowl? This Chicken and Rice Broth Bowl delivers everything you need. It's nourishing, deeply flavourful, and surprisingly simple to put together. Perfect for a cozy weeknight dinner or when you want something that feels both healthy and indulgent, this recipe strikes all the right notes. With options to air fry or oven-bake the chicken, plus customisable toppings like chilli oil and sesame seeds, you can make it exactly how you like it.

Ingredients
For the chicken
4 chicken thighs, skinned & boned
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp honey (hot honey optional)
2 tsp rice vinegar

For the broth
500ml Carol’s Stock Market Chicken Stock
2 tbsp miso paste
2 tbsp light soy sauce
Thumb-tip piece fresh ginger, sliced
2 cloves garlic, peeled & bruised
2 stalks spring onion, sliced
1 tsp rice vinegar

Other ingredients
2 pak choi, rinsed & cut in half lengthways
1 large carrot
2 portions cooked rice of choice
1 stalk spring onion, finely sliced
Sesame seeds (optional)
Chilli oil (optional)

Serves
2

Method
Start by marinating the chicken for at least 30 minutes. Place the chicken into a small dish and add the soy sauces, honey, and rice vinegar. Toss well to thoroughly coat the chicken, then cover and refrigerate until ready to cook.

To cook the chicken, place the marinated chicken in the basket of your air fryer and cook for 18-20 minutes at 180°C, turning chicken over halfway through cooking.

Alternatively, arrange chicken in a baking dish and cook in an oven at 220°C/200°C fan for 22-25 minutes, turning chicken halfway through cooking and spooning over marinade in the baking dish.

While chicken is cooking, pour the stock into a medium sized pot then whisk in the miso paste and stir in the remaining ingredients. Bring to a boil over medium high heat, then lower heat to low, cover with a lid, and leave to gently simmer until the chicken is cooked.

To cook the pak choi, heat a frying pan on medium high then drizzle in a bit of oil. Place the pak choi halves into the hot pan, cut side down, and cook for a few minutes until starting to brown and charr. Turn pak choi over and cook for a few minutes more until the leaves are wilted. Remove from heat.

To serve, spoon hot cooked rice into 2 bowls. Use a vegetable peeler to peel carrot into long ribbons and place half of the carrot in each bowl, then add 2 halves of cooked pak choi to each bowl. Slice the cooked chicken thighs and add to the bowls.

Strain the broth through a sieve into a clean bowl, then gently ladle the broth into the bowls. (Alternatively, if you don’t want to dirty another dish, simply ladle the broth directly into the serving dishes through a sieve to remove the pieces.)

Garnish with sliced spring onion and serve with optional sesame seeds and chilli oil.