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Asian broth with brown rice & chicken

By BaxterStorey 05 Dec 2017

Check out this great, tasty broth recipe as part of our Healthy Me series...


Ingredients                                                                                  10 portions

  • 1.8ltr water
  • 20ml sesame oil
  • 50ml soy sauce
  • 200ml sweet chilli sauce
  • 20g lemongrass
  • 3 garlic cloves, crushed
  • 30g chillies, de-stalked & thinly sliced
  • 30g ginger, thinly sliced
  • 10x100g chicken thighs, boneless & skinless
  • 20ml rapeseed oil
  • 400g brown rice (1kg cooked weight)
  • 300g shredded cabbage and carrot mix
  • 300g radish, thinly sliced
  • 50g fresh coriander, chopped
  • 50g fresh mint, chopped


  1. Pre-heat the oven to 180°C
  2. In a large high-sided pan add the water, sesame oil, soy sauce, sweet chili sauce, lemongrass, garlic, chilies and ginger
  3. Bring to the boil and leave to simmer for 25 minutes
  4. Sear the chicken in 20ml of rapeseed oil on each side for 1 minute
  5. Transfer to a baking tray and place in the oven for 20 minutes, until cooked through and the juices run clear (+75°C)
  6. Cook the rice in boiling water for 10-15 minutes


Building the Dish

Serve 100g of brown rice with 30g mixed slaw, 30g radish and one sliced chicken thigh. Sieve the broth and pour 200ml over the top of the chicken garnishing with 5g of coriander and 5g of mint.

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