Name: Caramelized Soy Chicken in Garlic Ginger Broth with Rice
Prep time: 15 min
Cook time: PT-487848H27M53S
Total time: PT-487848H27M53S
Cuisine: Asian
Ingredients: 4 boneless, skinless chicken thighs (or breasts, if preferred); 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon brown sugar; 1 teaspoon rice vinegar; 1 tablespoon vegetable oil (for frying); 4 cups chicken broth (or vegetable broth for a lighter version); 4 garlic cloves, minced; 1 tablespoon ginger, freshly grated; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 teaspoon honey; 1/4 teaspoon chili flakes (optional, for heat); Salt and pepper to taste; 1 1/2 cups jasmine rice (or any rice of choice); Chopped green onions (for garnish); Fresh cilantro (optional, for garnish); Sesame seeds (optional, for garnish)

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I love making this Caramelized Soy Chicken in Garlic Ginger Broth with Rice because it’s the perfect combination of savory, sweet, and spicy flavors, all in one comforting dish. The tender chicken gets a beautiful caramelized glaze from the soy sauce, and when paired with the aromatic garlic ginger broth, it creates a warm, hearty meal. The rice soaks up all the delicious broth, making every bite a satisfying experience.

Why I’ll Love This Recipe

What I enjoy most about this dish is the balance of flavors. The chicken is savory and slightly sweet with the caramelized soy sauce, while the garlic and ginger broth adds warmth and depth. The rice helps to soak up all the delicious broth, making it a perfect, well-rounded meal that feels cozy and filling without being heavy. Plus, it’s simple to make and comes together quickly!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the caramelized soy chicken:
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 tablespoon vegetable oil (for frying)
For the garlic ginger broth:
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 4 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1/4 teaspoon chili flakes (optional, for heat)
- Salt and pepper to taste
For serving:
- 1 1/2 cups jasmine rice (or any rice of choice)
- Chopped green onions (for garnish)
- Fresh cilantro (optional, for garnish)
- Sesame seeds (optional, for garnish)

Directions

Cook the rice:
- Start by cooking the rice according to the package instructions. Set it aside once done. You can use jasmine rice, basmati rice, or any rice you prefer. The rice will soak up the broth later, adding flavor.
Caramelize the chicken:
- In a bowl, combine the soy sauce, honey, brown sugar, and rice vinegar. Stir well to create a marinade.
- Add the chicken thighs to the marinade and let them sit for at least 10 minutes to soak up the flavors.
- In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the chicken thighs to the pan and cook for 4-5 minutes on each side, or until they’re caramelized and golden brown.
- Remove the chicken from the skillet and set aside. Don’t discard the excess marinade, as it can be used later in the broth.
Make the garlic ginger broth:
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 1-2 minutes, until fragrant, making sure not to burn the garlic.
- Pour in the chicken broth and bring it to a simmer. Stir in the soy sauce, sesame oil, honey, and chili flakes (if using).
- Let the broth simmer for 5-7 minutes to let the flavors meld together. Taste and adjust with salt and pepper as needed.
Combine the chicken and broth:
- Slice the caramelized chicken into strips or keep it whole, depending on your preference.
- Return the chicken to the skillet with the broth and let it simmer for another 5 minutes, allowing the chicken to absorb some of the broth’s flavors.
Serve:
- Spoon the cooked rice into serving bowls, then ladle the garlic ginger broth and chicken over the rice.
- Garnish with chopped green onions, fresh cilantro (if using), and a sprinkle of sesame seeds for added texture and flavor.

Servings and Timing

This recipe serves 4. Prep time is around 15 minutes, and cook time is 25-30 minutes.

Variations

I like to change it up by:

Using bone-in chicken for extra flavor and richness (just increase cooking time).
Adding vegetables like bok choy, spinach, or mushrooms to the broth for extra texture and nutrition.
Using a different type of rice like brown rice or quinoa for a healthier twist.
Adding a tablespoon of miso paste to the broth for extra umami flavor.

Storage / Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and broth in a pot over low heat, adding a splash of water or broth if it has thickened too much. The rice can be reheated separately or with the broth.

Caramelized Soy Chicken in Garlic Ginger Broth with Rice

FAQs

Can I use chicken breasts instead of thighs?
Yes! Chicken breasts will work, but they may dry out a little more quickly than thighs. Just be sure to not overcook them.
Can I make this dish spicier?
Absolutely! You can increase the chili flakes, add some sriracha, or even add a chopped chili pepper to the broth for more heat.
Can I make this vegetarian?
Yes! Replace the chicken with tofu or tempeh, and use vegetable broth to keep it vegetarian or vegan.
What if I don’t have sesame oil?
If you don’t have sesame oil, you can substitute with olive oil or vegetable oil. While you’ll miss the toasted nutty flavor, the dish will still taste delicious.

Conclusion

Caramelized Soy Chicken in Garlic Ginger Broth with Rice is a comforting and flavorful dish that’s both hearty and easy to make. The combination of sweet soy chicken, aromatic broth, and fluffy rice creates a satisfying meal that’s perfect for cozy dinners or when you need something quick yet delicious. The layers of flavor will make this dish a new favorite in your kitchen!