Caramelized Soy Chicken in Garlic Ginger Broth with Rice
A flavorful dish featuring tender chicken thighs in a savory garlic ginger broth, served over fluffy jasmine rice. Perfect for weeknight dinners or entertaining.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop. Can freeze chicken and broth mixture without rice for up to three months.