Name: Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: East Asian
Ingredients: 500 g boneless skinless chicken thighs, cut into bite-sized pieces; ¼ cup soy sauce; 2 tablespoons brown sugar; 4 cloves garlic, minced; 2 teaspoons fresh ginger, minced or grated; 4 cups chicken broth; 1 cup rice (preferably jasmine or basmati); 1 onion, finely chopped; 2 green onions, sliced for garnish; 1 tablespoon sesame oil; Vegetables (optional), such as bok choy or spinach

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Introduction

Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting East Asian-inspired dish featuring tender chicken thighs simmered in a flavorful broth. Served over fragrant jasmine or basmati rice, this meal combines sweet, savory, and aromatic notes that make it perfect for any weeknight dinner.

A white bowl filled halfway with fluffy white rice on one side, next to a layer of sliced grilled chicken with a golden-brown charred skin on the other side, all soaked in a rich, glossy brown sauce with visible garlic pieces and small bits of green onion sprinkled on top, placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g boneless, skinless chicken thighs, cut into bite-sized pieces
¼ cup soy sauce
2 tablespoons brown sugar
4 cloves garlic, minced
2 teaspoons fresh ginger, minced or grated
4 cups chicken broth
1 cup rice (jasmine or basmati preferred)
1 onion, finely chopped
2 green onions, sliced (for garnish)
1 tablespoon sesame oil
Vegetables (optional), such as bok choy or spinach

Instructions

Step 1: Rinse the rice under cold water until the water runs clear. Cook according to package instructions and set aside once done.
Step 2: Heat the sesame oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5–7 minutes.
Step 3: Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 2–3 minutes until fragrant.
Step 4: Stir in the soy sauce and brown sugar. Let the mixture simmer for 2–3 minutes, ensuring the chicken is well coated and caramelised.
Step 5: Pour in the chicken broth, bring to a boil, then reduce the heat and simmer gently for 10 minutes.
Step 6: If using vegetables, add them just before serving to lightly cook through.
Step 7: Serve the caramelised soy chicken and broth over the cooked rice. Garnish with sliced green onions for a fresh finish.

Tips & Variations

Adjust the sweetness by varying the brown sugar to suit your taste—less for saltier, more for sweeter.
Add quick-cooking greens like spinach or bok choy just before serving to boost nutrition and color.
Be careful not to overcook the chicken to keep it juicy and tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; cool completely before transferring to a freezer-safe container. To reheat, warm gently on the stove over low heat, adding a splash of broth or water if the soup thickens too much.

How to Serve

A white bowl holds two main layers: on the left side, fluffy white rice forms the first layer with a soft texture, while the right side features several slices of crispy, golden-brown glazed chicken arranged neatly in a single row, sitting in a shallow pool of rich, dark amber sauce that spreads around the bowl's base. Small green onion slices are scattered over the chicken for a fresh pop of color. The overall look is warm and inviting, with the shiny sauce contrasting with the matte rice and the caramelized chicken skin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts; however, thighs tend to stay juicier and more flavorful in this recipe.

What vegetables work best in this dish?

Quick-cooking greens like spinach, bok choy, or baby kale are great options to add nutrition and texture without overpowering the flavors.