Lime and Herb Chicken Rice Congee

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A soothing rice porridge infused with fresh herbs and citrus, featuring tender chicken and fragrant ginger for a comforting breakfast or light dinner. This Cambodian-inspired soup recipe, ready in about 70 minutes, pairs short-grain rice, chicken broth, boneless chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup short-grain rice
• 4 cups chicken broth
• 1 pound boneless chicken breast
• 1 tablespoon fish sauce
• 1 lime
• 2 tablespoons fresh cilantro
• 1 teaspoon fresh ginger
• 1/2 cup green onions

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Instructions

1. Step 1: Rinse 1 cup short-grain rice under cold water until the water runs clear, then combine with 4 cups chicken broth and 1 teaspoon minced ginger in a medium pot. Bring to a gentle boil over medium-high heat, reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally, until rice is very soft and mixture has thickened to a porridge consistency.
2. Step 2: While rice simmers, season 1 pound thinly sliced boneless chicken breast with 1/2 tablespoon fish sauce and let rest for 5 minutes. Add chicken to pot and cook for 10 minutes, stirring gently, until chicken is cooked through.
3. Step 3: Stir in juice and zest of 1 lime, 2 tablespoons chopped cilantro, and 1/2 cup sliced green onions. Cook for 2 more minutes, then remove from heat and adjust seasoning with additional fish sauce if needed.