Caramelized Soy Chicken in Garlic Ginger Broth with Rice
Juicy chicken simmered in a sweet caramelized soy glaze and garlic-ginger broth—served over rice, this cozy dish is full of comfort and bold flavor.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
Chicken & Broth
1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
3 tbsp soy sauce (or tamari for gluten-free)
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 oil 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
Instructions
Prepare the Sauce
In a small bowl, mix soy sauce, brown sugar, and dark soy sauce (if using) until sugar dissolves.
Sear the Chicken
Heat 2 tablespoons oil in a large skillet or saucepan over medium-high heat. Add chicken and cook 4–5 minutes until browned but not fully cooked. Remove and set aside.
Sauté Aromatics
Add remaining oil to the pan. Sauté garlic and ginger for about 1 minute until fragrant.
Build the Broth
Pour in chicken broth and the soy sauce mixture. Stir well and bring to a gentle simmer.
Simmer the Chicken
Return chicken to the pan. Cover and simmer on low for 10–12 minutes, until chicken is tender and fully cooked.
Finish the Dish
Stir in rice vinegar and sesame oil. Taste and adjust seasoning with salt and pepper.
Serve
Spoon rice into bowls and ladle chicken with garlic ginger broth over the top.
Garnish & Enjoy
Finish with sliced green onions and sesame seeds. Serve warm.
Notes
High heat is key when searing to achieve good caramelization.
Avoid overcrowding the pan to prevent steaming.
Chicken thighs stay juicier, but breasts work well if not overcooked.
