Description

This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is an incredible comfort meal featuring tender chicken thighs caramelized in a savory soy and brown sugar sauce, simmered in a fragrant garlic and ginger broth, and served over fluffy jasmine rice. Garnished with fresh green onions and cilantro, it’s a perfect balance of sweet, salty, and aromatic flavors.

Ingredients

Scale

Chicken and Marinade

4 chicken thighs (bone-in, skin-on)
1 tablespoon vegetable oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon ginger, minced
4 cloves garlic, minced
2 cups chicken broth
1 tablespoon sesame oil
1 teaspoon cornstarch (optional, for thickening)
Salt and pepper, to taste

Rice

2 cups jasmine rice
4 cups water

Garnishes

Chopped green onions
Fresh cilantro

Instructions

Prep the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper to enhance flavor and ensure even cooking.
Heat the Oil: In a large pot or deep skillet, heat the vegetable oil over medium-high heat until shimmering to prepare for searing.
Sear the Chicken: Place the chicken thighs skin-side down in the hot oil, cooking undisturbed for 5-7 minutes until the skin becomes golden and crispy, locking in moisture.
Make the Sauce: Flip the chicken pieces over and add soy sauce, brown sugar, minced garlic, and minced ginger directly into the pot. Stir gently to combine ingredients and coat the chicken.
Add Chicken Broth: Pour in the chicken broth ensuring the chicken is mostly submerged. Bring the mixture to a gentle boil to blend flavors.
Simmer: Reduce heat to low, cover, and let the chicken simmer for about 20 minutes until fully cooked and tender.
Cook the Rice: While the chicken simmers, rinse jasmine rice under cold water until clear to remove excess starch.
Prepare the Rice: In a separate pot, combine rinsed rice with water, bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until the rice is fluffy and water fully absorbed.
Thicken the Broth (Optional): For a thicker broth, mix cornstarch with a small amount of water to create a slurry. Stir into the broth and cook an additional 2-3 minutes until thickened.
Garnish and Serve: Remove chicken and slice once cooled slightly. Serve chicken over rice, ladling the garlic ginger broth on top. Garnish with chopped green onions and fresh cilantro for vibrancy and freshness.

Notes

For extra flavor, marinate the chicken in the soy sauce and brown sugar mixture for 30 minutes before cooking.
If you prefer boneless chicken, substitute thighs but reduce cooking time to avoid drying out.
Do not skip rinsing the rice to achieve fluffy, non-sticky results.
The optional cornstarch slurry helps thicken the broth, but can be omitted if you prefer a lighter soup-like texture.
Use low-sodium soy sauce to reduce sodium content if needed.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Searing, Simmering, Boiling
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving (includes 1 chicken thigh with broth and 1/2 cup cooked rice)
Calories: 545
Sugar: 8g
Sodium: 850mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg

Keywords: Caramelised Soy Chicken, Garlic Ginger Broth, Comfort Meal, Jasmine Rice, Asian Chicken Recipe