If the phrase Caramelised Soy Chicken in Garlic Ginger Broth with Rice already has you salivating—trust me, you’re not alone. There’s something deeply satisfying about a dish that’s equal parts savory, sweet, and soul-soothing. This recipe is like a cozy hug after a long day, perfect for busy weeknights when you’re craving takeout flavors but want the goodness of homemade cooking.
And guess what? You won’t need fancy skills or an endless list of exotic ingredients. Just a few pantry staples, some chicken thighs, and a bit of time to let the magic simmer away.
Let’s dive in—and prepare to fall in love with this sensational chicken dinner!
Table of Contents
Why You’ll Love This Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Here’s why Caramelised Soy Chicken in Garlic Ginger Broth with Rice deserves a spot in your regular dinner rotation:
- Bold Flavors: Savory soy sauce, sweet brown sugar, zingy ginger, and aromatic garlic come together in a broth that’s positively slurp-worthy.
- Comfort Food Vibes: The broth infuses the chicken with incredible flavor while keeping it juicy and tender. Serve it over fluffy jasmine rice for pure comfort.
- Weeknight Friendly: Ready in under an hour, this dish is manageable even on those nights when the kids are running circles around you or you’re juggling work deadlines.
- Versatile Garnishes: Top it off with green onions and fresh cilantro for brightness and a pop of color.
Ingredients You’ll Need
Gather these goodies from your kitchen or local grocery store:
- 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
- 2 cups jasmine rice
- 4 cups water
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
How to Make Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Follow these easy steps to bring this dish to your table—without breaking a sweat.
1. Prep the Chicken
Pat your chicken thighs dry with paper towels (because moisture is the enemy of crispy skin!). Season both sides generously with salt and pepper.
2. Heat the Oil
Grab a large pot or deep skillet. Heat the vegetable oil over medium-high heat until it shimmers like sunshine on water.
3. Sear the Chicken
Place the chicken thighs skin-side down. Let them cook undisturbed for 5-7 minutes so they develop a beautifully golden, crispy skin. No poking or flipping—patience pays off here!
4. Make the Sauce
Flip the chicken over and add soy sauce, brown sugar, minced garlic, and minced ginger straight into the pot. Stir everything gently to coat the chicken.
5. Add Chicken Broth
Pour in the chicken broth, ensuring the thighs are nicely submerged. The broth will transform into a savory-sweet bath, ready to infuse your chicken with serious flavor.
6. Simmer to Tender Perfection
Reduce the heat to low. Cover and let your chicken gently simmer for about 20 minutes until fully cooked and tender enough to practically fall off the bone.
7. Cook the Jasmine Rice
While the chicken does its thing, rinse your jasmine rice under cold water until the water runs clear. This helps remove excess starch so your rice stays fluffy instead of turning into a sticky clump.
8. Prepare the Rice
In a separate pot, combine 2 cups rinsed rice and 4 cups water. Bring it to a boil, then cover and reduce the heat to low. Cook for 15-20 minutes until all the water is absorbed and the rice is soft and fragrant.
9. Thicken the Broth (Optional)
Want a thicker, more luxurious sauce? Whisk 1 teaspoon cornstarch with a splash of water to make a slurry. Stir it into the simmering broth and cook for 2-3 minutes until slightly thickened.
10. Garnish and Serve
When the chicken is ready, remove it from the pot and let it cool slightly on a cutting board. Slice it into pieces, then serve over fluffy jasmine rice. Ladle that gorgeous garlic ginger broth on top and finish with chopped green onions and fresh cilantro.
Aneta’s Little Tip
Don’t panic if your broth looks a bit thin before you add the cornstarch slurry—it’s all part of the process. And if your kids (or picky adults!) aren’t fans of cilantro, swap it for fresh basil or leave it out altogether. No kitchen police will show up at your door—I promise!
A Personal Note from My Kitchen
The first time I made this Caramelised Soy Chicken in Garlic Ginger Broth with Rice, it was one of those “clean out the fridge” nights. The smell of garlic and ginger simmering away was enough to lure my family into the kitchen, asking, “What’s for dinner?” It quickly became a favorite, especially on days when we all need a comforting meal without spending hours cooking.
FAQs About Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Can I substitute chicken breasts for thighs?
Yes! But keep in mind, chicken breasts cook faster and can dry out a bit more easily. Check them early to avoid overcooking.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Can I make this recipe spicier?
Absolutely. Add a pinch of red pepper flakes or a dash of sriracha to the broth for a spicy kick.
Is jasmine rice essential?
Nope! While jasmine rice adds lovely aroma, you can substitute basmati, long-grain white rice, or even brown rice if you prefer.
Bring Home the Magic
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is the kind of dish that transforms simple ingredients into a dinner worth swooning over. Sweet, savory, and endlessly comforting, it’s perfect for both casual weeknights and nights when you want to impress your guests without working up a sweat.
So grab your skillet, gather your ingredients, and treat yourself to this flavorful masterpiece. Your kitchen—and your taste buds—will thank you!
Explore More Delicious Chicken Recipes
If you enjoyed Caramelised Soy Chicken in Garlic Ginger Broth with Rice, you’ll love discovering even more flavor-packed dinners right here on Chicken Magic Recipes! Here are some tasty journeys you might want to take next:
- Dive into bold Asian flavors with this savory Garlic Chicken Lo Mein for another quick and satisfying dinner packed with noodles and tender chicken.
- Craving more sweet-and-savory combos? Try my tropical-inspired Honey Lime Chicken with Mango Salsa for a burst of fresh, fruity zing alongside juicy chicken.
- For a comforting meal perfect for busy nights, cozy up to a bowl of Chicken in Garlic Sauce (Chinese) bursting with garlicky goodness and tender bites of chicken.
- Looking for another rice-centric dish full of vibrant flavors? Check out the creamy and flavorful Japanese Katsu Bowls with Tonkatsu Sauce that’ll satisfy your craving for crispy chicken and umami-rich sauce.
These dishes will keep your dinner routine deliciously exciting—because there’s always more chicken magic waiting to be discovered!
Print
Caramelised Soy Chicken in Garlic Ginger Broth with Rice
- Total Time: 50 mins
- Yield: 4 servings 1x
Description
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting, flavor-packed dinner featuring juicy chicken thighs glazed with soy sauce and simmered in an aromatic garlic ginger broth, all served over fluffy jasmine rice. Perfect for busy weeknights or when you’re craving bold Asian-inspired flavors at home!
Ingredients
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
2 cups jasmine rice
4 cups water
Chopped green onions, for garnish
Fresh cilantro, for garnish
Instructions
Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
Heat vegetable oil in a large pot or deep skillet over medium-high heat until shimmering.
Place chicken thighs skin-side down. Sear for 5-7 minutes, without moving, until the skin is golden and crispy.
Flip the chicken. Add soy sauce, brown sugar, garlic, and ginger. Stir gently to coat the chicken.
Pour in chicken broth, ensuring chicken is submerged. Bring to a gentle boil.
Reduce heat to low. Cover and simmer for about 20 minutes until chicken is cooked through and tender.
Meanwhile, rinse jasmine rice under cold water until water runs clear.
In a separate pot, combine rice and water. Bring to a boil, then cover, reduce heat to low, and cook 15-20 minutes until water is absorbed and rice is fluffy.
If desired, mix cornstarch with a splash of water to make a slurry. Stir into the broth and simmer 2-3 minutes until thickened.
Remove chicken, slice, and serve over rice. Spoon garlic ginger broth over the top. Garnish with chopped green onions and cilantro.
Notes
Want extra heat? Add red pepper flakes or sriracha to the broth for a spicy twist.
You can swap chicken thighs for boneless, skinless thighs or breasts, but adjust cooking times to prevent overcooking.
Fresh herbs like basil can be used instead of cilantro if preferred.
Leftovers keep well in the fridge for up to 3 days. Reheat gently and add a splash of broth if needed.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop, Simmering
- Cuisine: Asian , Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 10 g
- Sodium: 1270 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 115 mg