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Prep Time: 20 mins | Cook Time: 45 mins | Serves: 4-6

Ingredients

• 1 Tbsp peanut oil 

• 1 large shallot, peeled and minced 

• 4 cloves garlic, peeled and minced 

• 2-inch knob fresh ginger, peeled and minced 

• 6 green onions, sliced, divided 

• 1 tsp turmeric 

• 1 tsp ground black pepper 

• 1 tsp salt 

• 1 lb boneless skinless chicken thighs, trimmed 

• 8 cups low sodium chicken broth 

• 1 c uncooked black rice 

• 2 Tbsp coconut aminos, low sodium soy sauce, or tamari 

• 1 tsp fish sauce 

• 1 Tbsp toasted sesame oil 

• 1 tsp rice vinegar 

• 4 c bok choy or other Asian green, roughly chopped 

• 1 lime, divided 

• ½ c fresh cilantro, chopped 

• 4 tsp chili crisp or chili sauce, optional 

• 4 tsp toasted sesame seeds, optional 

Directions

1. Heat oil in large pot over low-medium heat. Add minced shallot, garlic, ginger, and whites of the green onion. Cook until softened, about 3-4 minutes. Add turmeric and black pepper and cook another 2-3 minutes or until fragrant. 

2. Lightly salt both sides of the chicken and then add to pot. Allow to cook until nicely browned on both sides, about 5 minutes per side. Add small amounts of broth as needed to prevent burning. Once the chicken is cooked through, remove from the pot and set aside to rest. After chicken cooled, shred chicken using two forks. 

3. Add broth and black rice. Increase to medium heat and bring to a gentle boil. Reduce heat to low, cover, and simmer for 35 minutes or per package directions.  

4. Once rice is tender, add coconut aminos, fish sauce, sesame oil, rice vinegar, whites of the bok choy, and cooked chicken. Allow to simmer for 2-3 minutes before adding the greens of the bok choy and juice of ½ of one lime. Simmer another 1-2 minutes until greens are tender.  

5. Turn off heat and serve soup in bowls. Top with fresh cilantro, lime wedge, chili crisp, and toasted sesame seeds. Enjoy! 

Notes

• Use ½ of a yellow onion in place of the shallot. 

• Use any dark leafy green you prefer. Bok choy, Chinese broccoli, even kale or spinach would all work great here.  

• Fresh ginger (as opposed to powdered) is a must in this recipe! If you don’t have fresh ginger root, check the produce section for tubes of ginger paste or the freezer isle for frozen ginger cubes. Or buy the whole root, peel and mince it up yourself, and then store it in an ice cube tray or Ziplock bag in the freezer for future use.  

• Use coconut aminos as a lower sodium option when compared to soy sauce or tamari.  

• Use homemade chicken broth for a no-salt added option. I also like to save my veggie scraps (ginger peel, garlic and scallion peels, green onion roots) in a freezer bag to make my own stock in the future.  

• Feel free to use leftover rotisserie chicken in place of the thighs for a quicker version of this recipe.

• Though black rice offers a sweeter, nuttier flavor, feel free to sub in jasmine rice for a shorter cook time.  

• Top with your favorite fresh herbs such as cilantro, mint, or basil. Raw bean sprouts would also add a nice fresh crunch. Chili crunch/crisp, sriracha, or fresh jalapenos are great additions if you like a little extra spice.  

Nutrition: (per serving) Calories: 415 kcals | Total Fat: 18 g | Sat Fat: 4 g | Sodium: 710 mg | Carb: 38 g | Protein: 21 g | Fiber: 3.5 g.

In the Kitchen | November 2024 |
Basecamp Prevention + Wellness, Providence | providencebasecamp.org