introduction
Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. This Caramelised Soy Chicken in Garlic Ginger Broth with Rice blends sweet, deeply browned soy glaze with a fragrant garlic ginger broth and simple steamed rice for a dish that feels like a hug.
Readers search for Caramelised Soy Chicken in Garlic Ginger Broth with Rice because it pairs comfort with bold Asian flavors and cooks in one pot. In this recipe you will learn how to get glossy caramel on the chicken, build a balanced garlic ginger broth, time the rice, and avoid common mistakes. If you enjoy savory chicken and rice bowls, you might also like the bright flavor of Peruvian chicken and rice with green sauce, which uses a similar one-pot approach for bold results.
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Table of Contents
Table of Contents
Caramelised Soy Chicken in Garlic Ginger Broth with Rice
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting one-pot meal combining caramelised soy chicken with a fragrant garlic ginger broth and steamed rice.
Ingredients
- 1 lb Chicken thighs
- 1/4 cup Soy sauce
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 cups Chicken broth
- 1 cup Rice
- 2 Green onions, chopped
- 2 tbsp Sesame oil
- Black pepper, to taste
- 2 tbsp Sugar
Instructions
- In a pot, heat sesame oil over medium heat.
- Add minced garlic and ginger, sauté until fragrant.
- Add chicken thighs and cook until browned.
- Stir in soy sauce, sugar, and chicken broth.
- Simmer for about 20 minutes until chicken is cooked through.
- Cook rice according to package instructions.
- Serve the chicken in the broth over a bed of rice, garnished with chopped green onions.
Notes
For gluten-free versions, use tamari. Adjust broth if using low-sodium soy sauce. Let chicken rest to maintain juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Asian
why make this recipe
Caramelised Soy Chicken in Garlic Ginger Broth with Rice delivers big flavor without a long ingredient list. The sweet caramelised soy caramelises the chicken skin and adds depth. The garlic and ginger make a warm, aromatic broth that soaks into the rice. This dish suits weeknight dinners, easy meal prep, and cold-weather comfort. It cooks quickly. It uses pantry staples: soy sauce, sugar, garlic, ginger, and chicken broth. It works with bone-in or boneless thighs. It also adapts to milder or bolder tastes.
Many cooks search for an easy, satisfying bowl that tastes like takeout but cooks at home. Caramelised Soy Chicken in Garlic Ginger Broth with Rice answers that need. It solves common pain points: it keeps chicken juicy, avoids a thin sauce, and gives rice a chance to soak up flavor. If you like rich, creamy chicken sauces in some meals, try pairing this approach with a richer option like chicken in Boursin sauce with garlic and fine herbs on a different night.
how to make Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Start by patting the thighs dry. Dry chicken sears better and caramelises faster. Heat sesame oil over medium heat. Add the chicken and brown it in a single layer. Do not crowd the pan. Sear skin-side down until it turns deep golden. Flip and brown the other side briefly.
Move the chicken to the side. In the same pot, add more sesame oil if needed, then add minced garlic and ginger. Sauté until fragrant and soft, about 30 seconds to one minute. Be careful not to burn the garlic. Return the chicken to the pot and stir in soy sauce and sugar. The sugar will melt and begin to create a caramelised coating. Pour in chicken broth to thin the sauce to a light soup. Bring the pot to a simmer and cover. Simmer for about twenty minutes until the chicken reaches 165°F and the broth smells rich.
While the chicken cooks, prepare rice separately so you control its texture. Fluff it just before serving. To serve, place rice in bowls and ladle hot chicken and broth over it. Garnish with chopped green onions and a drizzle of sesame oil. Let the caramelised bits stick to the chicken for that glossy finish. For a related meal idea that highlights garlic in a different way, see this cheesy garlic chicken wraps recipe.
Key techniques: brown the chicken well, avoid burning garlic, and balance soy and sugar so the broth tastes sweet-savory without bitterness. Timing matters: sear first, then simmer gently.
Ingredients
- Chicken thighs
- Soy sauce
- Garlic
- Ginger
- Chicken broth
- Rice
- Green onions
- Sesame oil
- Black pepper
- Sugar
Each ingredient plays a clear role. Chicken thighs give fat and flavor and stay tender under simmering. Soy sauce provides salt and umami. Garlic and ginger create the fragrant broth. Chicken broth adds body and dilutes the salt. Rice soaks up the broth. Green onions add freshness. Sesame oil adds aroma at the end. Sugar helps form the caramelised glaze on the chicken. Use low-sodium soy if you watch salt, and adjust the broth accordingly. Swap boneless thighs or breasts if preferred; decrease cooking time for breasts to avoid dryness. For gluten-free versions, use tamari. Use fresh ginger and fresh garlic for the brightest flavor. Good-quality chicken broth makes a noticeable difference.
Directions
- In a pot, heat sesame oil over medium heat.
- Add minced garlic and ginger, sauté until fragrant.
- Add chicken thighs and cook until browned.
- Stir in soy sauce, sugar, and chicken broth.
- Simmer for about 20 minutes until chicken is cooked through.
- Cook rice according to package instructions.
- Serve the chicken in the broth over a bed of rice, garnished with chopped green onions.
Follow these best practices for perfect results. Use a heavy-bottomed pot for even heat. Brown the chicken without moving it to build a good crust. Taste the broth midway and adjust soy or sugar. If the sauce reduces too much, add a splash more broth or water. Rest the chicken for a few minutes off heat before serving to let juices redistribute.
how to serve Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Serve this dish hot. Spoon a generous ladle of garlic ginger broth over steamed rice. Arrange the caramelised chicken on top so each bite combines crunchy edges, tender meat, and soaked rice. Add thinly sliced green onions and a few toasted sesame seeds for texture. Offer chili oil or sriracha on the side for heat. For a lighter side, serve a crisp cucumber salad or quick pickled carrots. For a heartier meal, steam bok choy or add sautéed shiitake mushrooms. The dish balances sweet, salty, and aromatic notes; serve simple sides so those flavors shine.
how to store Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Cool leftovers quickly and store them in airtight containers. Refrigerate within two hours of cooking. The chicken and broth will keep well for 3–4 days. Keep rice separately if you want to retain its texture; rice absorbs liquid and can get mushy in storage. To freeze, place cooled chicken and broth in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stove over low heat to preserve texture. Add a splash of broth or water if the sauce has thickened. Do not reheat rice more than once. Always check that the reheated chicken reaches 165°F for safe consumption.
tips to make Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Use room-temperature chicken for even cooking. Pat the skin very dry to promote caramelisation. Use a mixture of white and brown sugar for a deeper caramel flavor. When sautéing garlic and ginger, keep the heat moderate to avoid bitterness. Simmer covered to retain moisture, then remove the lid near the end if you want a slightly reduced, glossy sauce. Finish with toasted sesame oil and a squeeze of lime or lemon if you want brightness. If the sauce tastes too salty, add a small potato to the pot while simmering to absorb excess salt, then remove before serving.
variation (if any)
- Spicy: Add sliced fresh chilies or a tablespoon of gochujang to the broth for heat and complexity.
- Honey swap: Replace sugar with honey for a floral sweetness and a slightly different caramel quality.
- Citrus lift: Stir in a tablespoon of rice vinegar and a teaspoon of lime zest to brighten the broth at the end.
- Vegetable-forward: Add mushrooms, bok choy, or sliced carrots to the pot and simmer until tender for a one-pot meal.
- Gluten-free: Use tamari instead of soy sauce and check your broth for gluten-free labeling.
Each variation changes the final texture or flavor. Pick one based on what you have on hand and your preferred taste.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Use breasts, but reduce simmer time and watch for dryness. Sear briefly and simmer just until cooked through.
Is this dish gluten-free?
Only if you use gluten-free tamari or soy sauce and confirm the broth is gluten-free.
How do I get a glossy caramel on the chicken?
Pat the chicken dry, brown it well, then stir sugar into the hot pan so it melts and caramelises around the soy. Finish with a brief uncovered simmer to concentrate the glaze.
Conclusion
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice makes a comforting, flavorful meal that feels special but cooks simply. If you want a reference version of this recipe online, see Caramelised Soy Chicken In Garlic Ginger Broth With Rice – Cooked. For a magazine-style take, check Caramelised Soy Chicken in Garlic Ginger Broth with Rice | Mob. If you want a similar soy-ginger glaze with a different technique, this Soy Glazed Chicken Ginger Recipe – Budget Bytes offers helpful tips.