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Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Tender chicken thighs simmered in aromatic garlic ginger broth with caramelized soy glaze, served over fluffy jasmine rice for a comforting weeknight dinner ready in 50 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs bone-in, skin-on
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy sauce low-sodium recommended
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger minced
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch optional, for thickening
  • 2 tablespoons water for cornstarch slurry, if using
  • Salt and pepper to taste
  • 2 cups jasmine rice
  • 4 cups water for cooking rice
  • Green onions chopped, for garnish
  • Fresh cilantro for garnish

Equipment

  • Large pot or deep skillet
  • Cooking utensils for stirring and flipping
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Separate pot for rice
  • Rice cooker (optional)

Method
 

  1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat vegetable oil in a large pot or deep skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook undisturbed for 5-7 minutes until golden brown and crispy.
  3. Flip the chicken and add soy sauce, brown sugar, minced garlic, and minced ginger to the pot. Stir to combine the sauce ingredients around the chicken. The sugar will begin caramelizing immediately, creating a glossy amber-colored glaze.
  4. Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 18 minutes until chicken reaches 165°F internally.
  5. Stir in the sesame oil during the last 2 minutes of simmering for added nutty depth and aroma.
  6. While the chicken simmers, rinse jasmine rice under cold water until water runs clear. Combine rinsed rice and 4 cups water in a separate pot, bring to a boil, then cover and reduce to low heat. Cook for 15-20 minutes until fluffy.
  7. Optional: For thicker broth, mix cornstarch with 2 tablespoons water to create a slurry. Stir into broth during the last 2-3 minutes of cooking.
  8. Remove chicken from pot and let rest for 3-4 minutes before slicing. Serve over jasmine rice, ladle garlic ginger broth over the top, and garnish with chopped green onions and fresh cilantro.

Notes

For best results, use fresh ginger and garlic rather than pre-minced or dried versions. Can substitute boneless chicken thighs with reduced cooking time to 15 minutes. Add vegetables like snap peas or bell peppers during the last 5 minutes of simmering for a one-pot meal. Store leftovers in an airtight container for 3-4 days in the refrigerator. The flavors deepen overnight, making leftovers even more delicious.