Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Juicy chicken simmered in a garlicky soy-ginger broth with a touch of sweetness. Served over rice, this one-pot comfort dish is perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40 minutes
- Yield: 3–4 servings
- Category: Main Course, Rice Bowl
- Method: One-Pot, Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
Chicken thighs (boneless, skin-on or skinless)
Salt and pepper
1–2 tbsp vegetable oil
3–4 cloves fresh garlic, minced
1 tbsp fresh ginger, minced
2–3 tbsp soy sauce
1½ tbsp brown sugar (or honey)
2 cups chicken broth (or water)
1 tsp sesame oil
1 tsp rice vinegar (optional, for brightness)
Cooked jasmine or basmati rice
Sliced green onions (for garnish)
Red pepper flakes or sliced chili (optional, for heat)
Instructions
Cook rice according to package instructions; keep warm.
Season chicken with salt and pepper.
In a skillet or pot, sear chicken skin-side down in vegetable oil over medium-high heat until golden (4–5 mins/side); remove and set aside.
Lower heat to medium; sauté garlic and ginger in a bit more oil for 1 minute until fragrant.
Add soy sauce, brown sugar, sesame oil, and optional rice vinegar; stir until sugar dissolves.
Return chicken to the pan. Pour in broth until it comes halfway up the chicken; bring to a simmer.
Cover and simmer for 12–15 minutes until chicken is cooked through and broth slightly thickens.
Adjust seasoning with more soy sauce, salt, or pepper to taste.
Serve sliced chicken over rice, ladle broth on top, and garnish with green onions and optional chili flakes.
Notes
Swap chicken thighs for chicken breasts or drumsticks—adjust cooking time as needed.
Add veggies like bok choy, spinach, or mushrooms for more nutrients.
Use honey, maple syrup, or coconut sugar instead of brown sugar.
Tamari or coconut aminos makes this dish gluten-free.
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of broth to keep it saucy.
