Delicious Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
