Caramelized Soy Chicken in Garlic Ginger Broth with Rice is a mouthwatering dish that’s perfect for any occasion. It’s not just a meal; it’s an experience that packs a flavorful punch with every bite. This recipe combines tender chicken thighs with a savory broth infused with garlic and ginger, all served over fluffy jasmine rice. Whether you’re entertaining friends on a cozy weekend or looking for a quick weeknight dinner solution, this dish is sure to impress.
Why you’ll love this dish
Imagine a meal that delights your senses while being easy to prepare—a true culinary win! This recipe is a favorite among families and busy professionals alike for its simplicity and exceptional taste. It’s budget-friendly, making it accessible for everyone, and is packed with flavors that children and adults will both adore. Plus, the quick cooking time means you can whip it up in under 30 minutes, making it an ideal choice for a weeknight dinner.
"I made this for my family last week, and they were raving about it! The caramelized chicken was a hit, and the broth was so comforting." — Home Cook and Food Enthusiast
How this recipe comes together
This mouthwatering dish is as straightforward as it is delicious. You’ll begin by marinating the chicken to infuse it with bold flavors before cooking it to perfection. While the chicken cooks, you’ll prepare the jasmine rice, ensuring that everything comes together seamlessly. With just a few simple steps—from marinating to garnishing—you’ll be amazed at how effortlessly you can create a restaurant-quality dish at home.
What you’ll need
Here’s the complete list of ingredients to gather:
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup jasmine rice
- 2 cups water (for rice)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Feel free to substitute chicken thighs with chicken breasts if you prefer a leaner option, or use vegetable broth for a vegetarian twist!
Step-by-step instructions
-
Cut and Season: Start by cutting the chicken thighs into bite-sized pieces. Season lightly with salt and pepper.
-
Marinate: In a bowl, mix the soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add the chicken pieces and make sure they’re fully coated. Let them marinate for 10 minutes.
-
Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff the rice with a fork when done.
-
Sauté Chicken: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated chicken pieces and sauté until caramelized and cooked through, about 5-7 minutes.
-
Add Broth: Pour in the chicken broth and rice vinegar. Bring it all to a boil, then reduce the heat to simmer.
-
Thicken the Broth: Once simmering, slowly add the cornstarch mixture while stirring to thicken the broth. Let it simmer for an additional 5 minutes.
-
Final Touches: Taste and adjust seasoning with more salt or pepper if necessary.
-
Serve: Now your dish is ready to shine! Serve the caramelized chicken and broth over a generous bed of fluffy jasmine rice.
-
Garnish: Finish with sliced green onions for that fresh, vibrant finish.
Best ways to enjoy it
This dish is beautiful on its own, but don’t hesitate to get creative with your presentation. Serve it in deep bowls to keep the broth hot and cozy, garnished with a sprinkle of sesame seeds for added texture. As for sides, some stir-fried vegetables or a crisp salad would complement the richness of the chicken perfectly. Enjoying it with a chilled glass of green tea can elevate the experience even further.
Storage and reheating tips
To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to three days. When reheating, a gentle warm-up on the stovetop works best, as it helps maintain that delicious broth consistency. For longer storage, consider freezing the broth and chicken mixture without the rice, which can be stored for up to three months. Just make sure to label your container with the date for easy tracking!
Helpful cooking tips
Cooking is all about experimentation! Here are some tips to make your dish truly shine:
- Marinating Time: If time allows, marinate the chicken for up to an hour to deepen the flavor.
- Adjust Spice: For a bit of heat, consider adding a pinch of red pepper flakes or sliced fresh chili while cooking.
- Fresh Ingredients: Using fresh garlic and ginger will make a noticeable difference in the flavor profile of the broth.
Creative twists
Looking to personalize this recipe further? Here are some flavorful variations to consider:
- Add Veggies: Toss in some bok choy or snap peas when adding the broth for added nutrition.
- Different Rice: While jasmine rice is perfect, feel free to use brown rice or quinoa for a healthier alternative.
- Sweet and Tangy: A splash of orange juice or zest can add a lovely citrus note to the chicken marinade.
Common questions
What’s the prep time for this recipe?
Prep time is roughly 10-15 minutes, especially with marinating the chicken.
Can I use a different type of chicken?
Absolutely! While chicken thighs are tender and flavorful, chicken breasts or even tofu can work just as well.
How do I ensure my broth isn’t too salty?
If you’re worried about saltiness, choose low-sodium soy sauce and chicken broth. You can always adjust seasoning towards the end.
Can I make this dish ahead of time?
Yes! You can prepare the chicken and broth ahead and reheat when you’re ready to serve. Just keep the rice separate until serving.
This Caramelized Soy Chicken in Garlic Ginger Broth with Rice is more than just a meal—it’s a comforting dish that brings people together. With these steps and tips, you’ll surely create a recipe that earns a place in your regular rotation. Enjoy!
Caramelized Soy Chicken in Garlic Ginger Broth with Rice
Ingredients
For the Chicken
- 500 g chicken thighs, boneless and skinless Feel free to substitute with chicken breasts or tofu.
- 2 tablespoons soy sauce Use low-sodium for less saltiness.
- 1 tablespoon sesame oil
- 3 cloves garlic, minced Use fresh for better flavor.
- 1 inch ginger, minced Use fresh for better flavor.
- 1 tablespoon brown sugar
- 3 cups chicken broth Use low-sodium if concerned about saltiness.
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water For thickening the broth.
For the Rice
- 1 cup jasmine rice Rinse under cold water until water runs clear.
- 2 cups water Used for cooking the rice.
For Serving
- 2 green onions sliced For garnish.
- Salt and pepper to taste
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
- In a bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add the chicken pieces and coat fully. Let marinate for 10 minutes.
Cooking
- Rinse the jasmine rice under cold water. In a saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork when done.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated chicken and sauté for 5-7 minutes until caramelized and cooked through.
- Pour in the chicken broth and rice vinegar. Bring to a boil, then reduce to a simmer.
- Once simmering, slowly add the cornstarch mixture while stirring to thicken the broth. Let it simmer for an additional 5 minutes.
- Taste and adjust seasoning with salt or pepper as necessary.
Serving
- Serve the caramelized chicken and broth over jasmine rice.
- Garnish with sliced green onions.
