Delicious Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe

Introduction

This delicious caramelised soy chicken in garlic ginger broth brings together tender, flavorful chicken with a fragrant, soothing broth. Served over fluffy white rice and garnished with green onions and sesame seeds, it’s a comforting meal that’s easy to prepare and sure to impress.

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 4 pieces boneless chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups chicken broth
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 cups cooked white rice
• Chopped green onions for garnish
• Sesame seeds for garnish

Instructions

1. Step 1: In a bowl, combine soy sauce, dark soy sauce, brown sugar, honey, and rice vinegar to create the marinade.
2. Step 2: Marinate the chicken thighs in the mixture for at least 20 minutes to develop rich flavor.
3. Step 3: Heat vegetable oil in a pan over medium-high heat. Sear the chicken thighs on both sides until caramelised and cooked through, then remove and set aside.
4. Step 4: In the same pan, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
5. Step 5: Pour in chicken broth and sesame oil, bring to a simmer, and let it reduce slightly to concentrate the flavors.
6. Step 6: Slice the cooked chicken and return it to the broth. Warm through for 2-3 minutes.
7. Step 7: Serve the chicken and broth over bowls of cooked white rice. Garnish with chopped green onions and sesame seeds.

Tips & Variations

• For extra depth, marinate the chicken overnight in the fridge.
• Use jasmine or basmati rice for a fragrant accompaniment.
• Add a splash of lime juice to the broth for a bright finish.
• Substitute chicken thighs with boneless chicken breasts if preferred, but adjust cooking time to avoid drying out the meat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Separate the rice and chicken broth when reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used. Be careful not to overcook them, as they can dry out more quickly than thighs. Adjust cooking time accordingly.

Is there a vegetarian version of this recipe?

You can substitute the chicken with firm tofu and use vegetable broth instead of chicken broth to create a vegetarian-friendly version.

Delicious Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This Delicious Caramelised Soy Chicken in Garlic Ginger Broth is a flavorful and comforting dish featuring tender boneless chicken thighs marinated in a sweet and savory soy-based sauce, pan-seared to caramelized perfection, and served in a fragrant garlic-ginger chicken broth over steamed white rice. Garnished with chopped green onions and toasted sesame seeds, this recipe offers a perfect balance of sweet, savory, and umami flavors with a hint of aromatic freshness.

• Author: Viktoria
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Marinade

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon rice vinegar

Chicken and Broth

• 4 pieces boneless chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups chicken broth
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 cups cooked white rice
• Chopped green onions for garnish
• Sesame seeds for garnish

Instructions

1. Prepare the marinade: In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon brown sugar, 1 tablespoon honey, and 1 tablespoon rice vinegar. Whisk thoroughly until the sugar is dissolved and the mixture is well blended.
2. Marinate the chicken: Add 4 boneless chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes to allow the flavors to penetrate the meat.
3. Sear the chicken: Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off, then sear the chicken thighs on both sides until they develop a rich caramelized color and are cooked through, approximately 4-5 minutes per side. Remove the chicken from the pan and set aside.
4. Sauté aromatics: In the same pan, reduce heat to medium and add 4 cloves minced garlic and 1 tablespoon grated fresh ginger. Sauté for 1 to 2 minutes until fragrant but not browned, stirring frequently to avoid burning.
5. Add broth and sesame oil: Pour in 2 cups chicken broth and stir in 1 teaspoon sesame oil. Bring the mixture to a gentle simmer, allowing it to reduce slightly for about 3-5 minutes to concentrate the flavors.
6. Return chicken to broth: Slice the seared chicken thighs into bite-sized pieces and return them to the pan. Allow the chicken to warm through in the broth for 2 to 3 minutes, soaking up the aromatic flavors.
7. Serve: Spoon 2 cups of cooked white rice into each serving bowl. Ladle the chicken and garlic-ginger broth over the rice. Garnish generously with chopped green onions and toasted sesame seeds for added texture and flavor.

Notes

• For extra flavor, marinate the chicken overnight if time allows.
• You can substitute chicken broth with vegetable broth for a lighter taste.
• Adjust the amount of honey and brown sugar based on your preferred level of sweetness.
• Serve immediately for the best texture, as the chicken may become dry if overcooked.
• To make this dish gluten-free, use gluten-free soy sauce and tamari instead of regular soy sauce.

Keywords: Caramelised Soy Chicken, Garlic Ginger Broth, Asian Chicken Recipe, Pan-seared Chicken, Chicken with Rice, Savory Chicken Dish