Name: Caramelized Soy Chicken in Garlic Ginger Broth with Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 ½ lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 3 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp dark soy sauce (optional, for deeper color); 4 cloves garlic, minced; 2 tbsp fresh ginger, finely grated; 3 tbsp vegetable oil or neutral oil; 2 cups chicken broth or water; 1 tbsp rice vinegar (optional); 1 tsp sesame oil; Salt and pepper, to taste; 2 cups cooked jasmine or long-grain rice; 2 green onions, sliced (for garnish); Sesame seeds (for garnish)

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Introduction

This caramelized soy chicken in garlic ginger broth is a comforting and flavorful dish that’s perfect for a weeknight dinner. Tender chicken pieces simmered in a savory-sweet broth, served over fragrant jasmine rice, make for a simple yet satisfying meal.

A white bowl with a light brown rim holds a dish with two main layers: on the left side, there is a bed of white rice soaked slightly in a reddish-orange sauce, giving parts of it a shiny, wet look; on the right side, slices of grilled chicken with a dark, caramelized, and slightly charred skin are arranged in a neat row. The top of the dish is covered with finely chopped green onions and thin, crispy orange-red fried bits that add texture and color contrast. The sauce spreads around the edges inside the bowl, adding a rich and glossy finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp dark soy sauce (optional, for deeper color)
4 cloves garlic, minced
2 tbsp fresh ginger, finely grated
3 tbsp vegetable oil or neutral oil
2 cups chicken broth or water
1 tbsp rice vinegar (optional)
1 tsp sesame oil
Salt and pepper, to taste
2 cups cooked jasmine or long-grain rice, for serving
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: In a small bowl, mix together the soy sauce, brown sugar, and dark soy sauce if using. Stir until the sugar is fully dissolved to create the caramelized sauce.
Step 2: Heat 2 tablespoons of vegetable oil in a large skillet or saucepan over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, turning occasionally, until browned on all sides but not fully cooked. Remove the chicken and set aside.
Step 3: In the same pan, add the remaining tablespoon of oil. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant, being careful not to burn them.
Step 4: Pour in the chicken broth or water and the caramelized sauce mixture. Stir well and bring to a gentle simmer.
Step 5: Return the browned chicken to the pan, ensuring it is submerged in the broth. Cover with a lid, reduce the heat, and let it simmer for 10-12 minutes until the chicken is tender and cooked through.
Step 6: Stir in the rice vinegar and sesame oil. Taste the broth and season with salt and pepper as needed to enhance the flavors.
Step 7: Serve the chicken and broth over cooked jasmine or long-grain rice. Garnish with sliced green onions and sesame seeds for a fresh, nutty finish.

Tips & Variations

Use chicken thighs for juicier, more flavorful results, or breasts for a leaner option.
Add a pinch of chili flakes or fresh sliced chili to the aromatics for a subtle heat.
Substitute chicken broth with vegetable broth or water for a lighter broth.
Garnish with fresh cilantro or a squeeze of lime juice for added brightness.

Storage

Store leftover chicken and broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or broth if needed to loosen the sauce. Cooked rice can be stored separately for 3-4 days.

How to Serve

A white bowl filled with two main layers: on one side, a mound of fluffy white rice with a slightly sticky texture, sprinkled with chopped fresh green onions; on the other side, several pieces of grilled meat with a rich brown, caramelized glaze and a slightly charred surface, arranged neatly in a row. The entire dish is surrounded by a clear, amber-colored broth with small bits of green onions floating in it, giving a fresh and savory look. The shoot shows fine details of the glaze on the meat and the softness of the rice, all set against a white marbled texture surface. 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, chicken breasts work fine; just be careful not to overcook them to keep the meat tender. Thighs tend to stay juicier and more flavorful in this dish.

Is it necessary to use dark soy sauce?

No, dark soy sauce is optional and mainly used to deepen the color and add a slight sweetness. Regular soy sauce will still give great flavor.