Caramelized Soy Chicken Garlic Ginger Broth (Printable)
Tender chicken in sweet soy caramel with fragrant garlic-ginger broth over fluffy rice
# What's Needed:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken thighs
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ Caramel Soy Sauce
05 - 3 tbsp soy sauce
06 - 2 tbsp dark brown sugar
07 - 1 tbsp honey
08 - 1 tbsp rice vinegar
09 - 1 tbsp water
→ Garlic Ginger Broth
10 - 1 tbsp vegetable oil
11 - 4 garlic cloves, minced
12 - 2 tbsp fresh ginger, grated
13 - 1 small onion, thinly sliced
14 - 3 1/4 cups low-sodium chicken broth
15 - 1 tbsp soy sauce
16 - 1 tsp sesame oil
→ Rice
17 - 1.1 cups jasmine or long-grain white rice
18 - 2 1/8 cups water
19 - Pinch of salt
→ Garnishes
20 - 2 spring onions, sliced
21 - 1 tbsp toasted sesame seeds
22 - Fresh cilantro leaves
# How to Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, mix soy sauce, brown sugar, honey, rice vinegar, and water. Set aside.
03 - Pat chicken thighs dry, season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove from skillet and set aside.
04 - Discard excess oil from the pan. Return chicken to the skillet over medium heat. Pour in the caramel soy sauce. Cook, turning to coat, until sauce thickens and chicken is glazed, about 3–5 minutes. Remove chicken and cover to keep warm.
05 - In a separate pot, heat 1 tbsp oil over medium heat. Add garlic, ginger, and onion; sauté until softened and fragrant, about 3 minutes. Pour in chicken broth, soy sauce, and sesame oil. Bring to a simmer and cook for 10 minutes.
06 - Slice the caramelized chicken. Divide rice among bowls, ladle over garlic ginger broth, and top with chicken slices. Garnish with spring onions, sesame seeds, and cilantro if desired.
# Tips for Success:
01 -
- The caramelized coating creates this sticky, sweet-savory crust that you'll want to lick off your fingers
- Everything cooks in one skillet plus a simple pot, making it perfect for weeknight chaos
- The garlic ginger broth transforms plain rice into something you'll actually crave
02 -
- The sugar in the caramel sauce can burn quickly, so keep an eye on it and lower the heat if it starts getting too dark
- Patting the chicken completely dry before searing is crucial, otherwise you'll steam instead of getting that golden crust
- The broth should be served piping hot, so time it so the broth is ready right when you're ready to assemble
03 -
- Use a microplane to grate the ginger, it breaks down the fibers so you don't get stringy bits in your broth
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing, it brings out their nutty flavor