Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
A hearty and comforting dish featuring tender boneless chicken thighs caramelised in soy sauce and brown sugar, simmered in a fragrant garlic and ginger broth, and served over fragrant jasmine or basmati rice. Enhanced with fresh green onions and optional vegetables like bok choy or spinach, this savory meal delivers rich, layered flavors perfect for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: East Asian
Ingredients
Scale
Main 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
Instructions
- Prepare the Rice: Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions until fluffy, then set aside to keep warm.
- Caramelise the Chicken: Heat 1 tablespoon of sesame oil in a large pot over medium-high heat. Add the bite-sized chicken pieces and cook for 5-7 minutes, turning occasionally, until browned and caramelised on all sides.
- Add Aromatics: Stir in the finely chopped onion, minced garlic, and grated ginger. Sauté the mixture for 2-3 minutes until the aromatics become fragrant and slightly softened.
- Mix the Sauce: Pour in the soy sauce and sprinkle the brown sugar over the chicken. Stir well to evenly coat the chicken pieces, and let the mixture simmer for 2-3 minutes to develop a rich caramelised flavor.
- Prepare the Broth: Pour 4 cups of chicken broth into the pot and bring everything to a boil. Once boiling, reduce the heat to low and let it gently simmer for 10 minutes, allowing the flavors to meld and the chicken to fully cook through.
- Combine and Serve: Place cooked rice in serving bowls and ladle the caramelised soy chicken and garlic ginger broth over the top. Garnish each bowl with sliced green onions and add optional vegetables like bok choy or spinach for extra nutrition and color. Serve immediately.
Notes
- Adjust the sweetness by adding more or less brown sugar to your taste preference.
- Incorporate quick-cooking vegetables such as spinach, bok choy, or carrots just before serving to boost nutrition and freshness.
- Avoid overcooking the chicken to ensure it remains juicy and tender; once no longer pink inside, it’s ready.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat gently on the stove over low heat with a splash of broth to prevent the chicken from drying out.
Keywords: Asian Cuisine, caramelised soy chicken, chicken recipes, Comfort Food, garlic ginger broth, rice dish
