Steamy jasmine rice, glossy habanero-glazed chicken, and a gingery broth that settles around everything like a warm blanket — this bowl is all about contrast. The chicken caramelizes with Cloud23 Hot Habanero for a sticky, sweet-heat finish, while bok choy and onions soften into the savory broth. Instead of heavy or saucy, it’s light but deeply flavorful — the kind of dinner that feels restaurant-worthy, yet simple enough to pull together on a weeknight when you want something bold and comforting without the weight.
Brothy Jasmine Rice Bowl with Habanero Glazed Chicken
Aya Mackhoul
3-4
40 minutes
30 minutes
Asian-inspired
Steamy jasmine rice, glossy habanero-glazed chicken, and a gingery broth that settles around everything like a warm blanket — this bowl is all about contrast. The chicken caramelizes with Cloud23 Hot Habanero for a sticky, sweet-heat finish, while bok choy and onions soften into the savory broth. Instead of heavy or saucy, it’s light but deeply flavorful — the kind of dinner that feels restaurant-worthy, yet simple enough to pull together on a weeknight when you want something bold and comforting without the weight.
Ingredients
For the Chicken
- 1 lb chicken thighs
- 2 tbsp ginger paste
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/4 cup Cloud23 Hot Habanero Hot Sauce
- 4 tbsp brown sugar
- 1 tbsp garlic powder
- Black pepper
- Salt (optional)
For the Broth
- 1/2 yellow onion, sliced
- 2 tbsp ginger paste
- 1–2 cups chicken stock
- 2 heads bok choy
To Serve
- 1–2 cups cooked jasmine rice
- Chopped green onions
- Sesame seeds
- Cloud23 Hot Habanero Hot Sauce
Directions
Marinate the Chicken
In a bowl, combine all ingredients listed under "chicken".
Toss until the chicken is fully coated.
Refrigerate for 30 minutes to 2 hours.
Cook the Chicken
Heat 2 tbsp avocado oil in a large pan over medium-high heat.
Sear the chicken for about 5 minutes per side until browned.
Finish cooking in the oven until the internal temperature reaches 165°F.
Make the Broth
In the same pan, add the sliced onions and ginger paste.
Cook until softened and fragrant, about 2–3 minutes.
Pour in 1–2 cups chicken stock and bring to a gentle simmer.
Add the bok choy, cover, and simmer for 5–7 minutes until tender.
Build the Bowl
Add a scoop of jasmine rice to the center of a shallow bowl.
Gently pour the broth around the rice (not directly on top).
Slice and plate the chicken on top of the rice.
Add bok choy to the side.
Garnish with green onions, sesame seeds, and a drizzle of hot sauce.
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