Caramelized Soy Chicken Garlic Ginger Broth (Print View)

Tender chicken in sweet soy glaze with aromatic garlic-ginger broth over fluffy rice

# Ingredient List:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken thighs
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper

→ Caramel Soy Sauce

05 - 3 tbsp soy sauce
06 - 2 tbsp dark brown sugar
07 - 1 tbsp honey
08 - 1 tbsp rice vinegar
09 - 1 tbsp water

→ Garlic Ginger Broth

10 - 1 tbsp vegetable oil
11 - 4 garlic cloves, minced
12 - 2 tbsp fresh ginger, grated
13 - 1 small onion, thinly sliced
14 - 3.2 cups low-sodium chicken broth
15 - 1 tbsp soy sauce
16 - 1 tsp sesame oil

→ Rice

17 - 1.1 cups jasmine or long-grain white rice
18 - 2.1 cups water
19 - Pinch of salt

→ Garnishes

20 - 2 spring onions, sliced
21 - 1 tbsp toasted sesame seeds
22 - Fresh cilantro leaves

# How to Make:

01 - Rinse rice under cold water until water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, mix soy sauce, brown sugar, honey, rice vinegar, and water. Set aside.
03 - Pat chicken thighs dry, season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove from skillet and set aside.
04 - Discard excess oil from the pan. Return chicken to the skillet over medium heat. Pour in the caramel soy sauce. Cook, turning to coat, until sauce thickens and chicken is glazed, about 3–5 minutes. Remove chicken and cover to keep warm.
05 - In a separate pot, heat 1 tbsp oil over medium heat. Add garlic, ginger, and onion; sauté until softened and fragrant, about 3 minutes. Pour in chicken broth, soy sauce, and sesame oil. Bring to a simmer and cook for 10 minutes.
06 - Slice the caramelized chicken. Divide rice among bowls, ladle over garlic ginger broth, and top with chicken slices. Garnish with spring onions, sesame seeds, and cilantro if desired.

# Expert Advice:

01 -
  • The caramelized coating on the chicken creates this incredible sticky-savory crust that you'll want to eat straight from the pan
  • Everything comes together in under an hour but tastes like it simmered all afternoon
  • The garlic-ginger broth transforms simple rice into something you'd happily eat on its own
02 -
  • Resist the urge to move the chicken around while searing—let it develop proper contact with the pan so you get that restaurant-quality golden crust
  • Have a small cup of water near the stove when making the caramel glaze—if the sauce starts getting too thick or threatens to burn, splash in a teaspoon to loosen it up
  • The broth can be made ahead and kept warm while you finish the chicken, which actually helps the ginger flavor develop even more
03 -
  • Grate your ginger on the finest holes of a box grater or use a microplane—larger pieces can be overwhelming in the broth
  • If your chicken thighs are particularly thick, pound them gently to an even thickness so they sear and cook at the same rate
  • Warm your serving bowls in the oven for a few minutes before plating—hot food stays hot longer and feels more comforting

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