Caramelized Soy Chicken in Garlic Ginger Broth with Rice

Why You’ll Love This Recipe

I love this recipe because it feels special while still being easy enough for a weeknight. The balance of sweet, salty, and savory flavors is incredibly comforting, and I like how the broth soaks into the rice to make every bite satisfying. It’s the kind of dish that fills the kitchen with an aroma that makes dinner feel exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ 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
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 pepper, to taste

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

Directions

I start by mixing the soy sauce, brown sugar, and dark soy sauce in a small bowl until the sugar dissolves. This creates the sweet and savory base for the chicken.

In a large skillet or saucepan, I heat 2 tablespoons of oil over medium-high heat. Once hot, I add the chicken pieces and cook them for about 4 to 5 minutes, turning occasionally, until they’re nicely browned but not fully cooked. I remove the chicken and set it aside.

Using the same pan, I add the remaining tablespoon of oil, then sauté the garlic and ginger for about 1 minute until fragrant. I pour in the chicken broth along with the soy sauce mixture and stir everything together, bringing it to a gentle simmer.

I return the chicken to the pan, cover it, and lower the heat. I let it simmer for 10 to 12 minutes until the chicken is cooked through and tender.

I finish the dish by stirring in the rice vinegar and sesame oil, then adjust the seasoning with salt and pepper as needed.

Servings and Timing

I usually make this recipe to serve 4 people. The prep time is about 15 minutes, the cooking time is around 25 to 30 minutes, and the total time comes out to roughly 45 minutes.

Variations

I sometimes use chicken thighs for extra juiciness or chicken breasts when I want a leaner option. When I don’t have brown sugar, I like substituting honey or maple syrup. I also enjoy adding mushrooms or baby bok choy to the broth for extra texture and flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water to keep everything moist.

FAQs

Can I use a different cut of chicken?

I can use either thighs or breasts, but I’m careful not to overcook breasts since they dry out faster.

Can I make this dish ahead of time?

I can prepare it ahead, and I think the flavors deepen nicely after sitting overnight.

Is there a gluten-free option?

I use tamari instead of regular soy sauce to keep it gluten-free.

Can I make this vegetarian?

I swap the chicken for firm tofu or tempeh and use vegetable broth instead.

What rice works best with this dish?

I prefer jasmine rice, but long-grain white or brown rice works just as well.

Conclusion

This caramelized soy chicken in garlic ginger broth with rice is a comforting, flavorful meal that I love making when I want something cozy and satisfying. I enjoy how simple ingredients come together into a dish that feels both nourishing and special, perfect for sharing at the table.

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