Can I use chicken breast instead of thighs?

Yes! Chicken breast works well—just keep an eye on simmer time so it doesn’t dry out. Cut it evenly and stick close to that 10–12 minute simmer.

What if I don’t have dark soy sauce?

No problem. Dark soy sauce mainly adds deeper color and a slightly richer taste. The recipe is still delicious without it.

How do I store leftovers?

Store chicken and broth in an airtight container in the fridge for up to 3–4 days . Keep rice separate if you can (rice soaks up broth like it’s trying to win a contest).

You can freeze the chicken and broth for up to 2–3 months . Thaw in the fridge overnight and reheat on the stove. Freeze the rice separately or make fresh rice when serving.

Is there a substitute for rice vinegar?

Yes—use a small splash of lime juice or apple cider vinegar. You just want a little brightness to balance the sweet and savory.

Caramelized Soy Chicken in Garlic Ginger Broth with Rice: Irresistible 30-Minute Magic

Q: Can I make Caramelized Soy Chicken in Garlic Ginger Broth with Rice ahead of time?

Absolutely. Make the chicken and broth, cool, and store in the fridge. Reheat gently on the stove and cook fresh rice when you’re ready. It tastes even better the next day.

Description

Caramelized Soy Chicken in Garlic Ginger Broth with Rice is a cozy, sweet-savory bowl made with tender chicken, a fragrant broth, and fluffy rice—perfect for easy weeknight comfort.

Ingredients

Scale

For the Chicken and Broth

1½ lbs 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 or neutral oil
2 cups chicken broth or water
1 tbsp rice vinegar (optional)
1 tsp sesame oil
Salt and black pepper, to taste

For Serving

2 cups cooked jasmine or long-grain rice
2 green onions, sliced
Sesame seeds, for garnish

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Instructions

In a small bowl, mix soy sauce, brown sugar, and dark soy sauce until the sugar dissolves.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes until browned. Remove and set aside.
Add remaining oil to the pan. Sauté garlic and ginger for about 1 minute until fragrant.
Pour in chicken broth and the soy sauce mixture. Stir and bring to a gentle simmer.
Return chicken to the pan. Cover and simmer for 10–12 minutes until cooked through and tender.
Stir in rice vinegar and sesame oil. Season with salt and pepper to taste.
Serve chicken and broth over warm rice. Garnish with green onions and sesame seeds.

Notes

Chicken thighs stay extra juicy, but chicken breasts work well too.

Add chili oil or red pepper flakes for a spicy kick.

Store leftovers in an airtight container for up to 4 days.

The broth tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 135 mg