Caramelized Soy Chicken Garlic Ginger Broth (Print Version)
Tender chicken with sweet soy glaze in aromatic garlic-ginger broth over fluffy rice
# What You'll Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Caramel Soy Sauce
05 - 3 tablespoons soy sauce
06 - 2 tablespoons dark brown sugar
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon water
→ Garlic Ginger Broth
10 - 1 tablespoon vegetable oil
11 - 4 garlic cloves, minced
12 - 2 tablespoons fresh ginger, grated
13 - 1 small onion, thinly sliced
14 - 3 1/4 cups low-sodium chicken broth
15 - 1 tablespoon soy sauce
16 - 1 teaspoon 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 tablespoon toasted sesame seeds
22 - Fresh cilantro leaves
# How to Make It:
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 tablespoon 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 tablespoon 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 chicken gets impossibly tender while developing that sticky restaurant quality glaze that coats every bite
- This recipe transforms basic pantry ingredients into something that tastes like it took hours to make
02 -
- The caramel glaze goes from perfect to burned in seconds so stand right there and keep the chicken moving once you add the sauce
- Patting the chicken completely dry before searing is the difference between golden brown crust and pale steamed meat
03 -
- Toasting your own sesame seeds in a dry pan for 2 minutes makes a huge difference in flavor
- Grating the ginger on a microplane releases more aromatic oils than chopping it