Description
Caramelized Soy Chicken in Garlic Ginger Broth with Rice is a quick and comforting dish featuring tender chicken glazed in a sweet soy caramel, simmered in an aromatic garlic and ginger broth, and served with fluffy jasmine or basmati rice. Perfect for busy weeknights, this recipe balances sweet, salty, and savory flavors with a warm, hearty broth that’s customizable and nutritionally complete.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless chicken thighs or breasts (choose thighs for juiciness or breasts for leaner protein)
- 1/4 cup soy sauce
- 2 tbsp brown sugar or honey
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
Broth and Cooking
- 1 tbsp vegetable oil or sesame oil
- 1 cup chicken broth
- Additional 2 garlic cloves, minced (for broth)
- 1 tbsp fresh ginger, grated (for broth)
Rice
- 1 cup jasmine or basmati rice
Garnishes (Optional)
- 2 scallions, chopped
- 1 tbsp toasted sesame seeds
- Chili flakes or fresh sliced chilies (optional for spice)
Instructions
- Prepare Rice: Rinse jasmine or basmati rice under cold water until clear to remove excess starch. Cook rice according to package instructions to achieve fluffy, separate grains ready to soak up the flavorful broth.
- Marinate the Chicken: In a bowl, combine soy sauce, brown sugar or honey, minced garlic, and grated ginger. Add chicken pieces and marinate for at least 15 minutes to infuse sweet and savory flavors.
- Caramelize the Chicken: Heat vegetable or sesame oil in a skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear chicken pieces until browned and caramelized on both sides to lock in flavor and texture.
- Make the Garlic Ginger Broth: In the same skillet, add remaining garlic and ginger; sauté until fragrant. Pour in reserved marinade and chicken broth, scraping brown bits from the pan for extra flavor. Simmer gently to develop a rich aromatic broth.
- Simmer Chicken in Broth: Return seared chicken to skillet, cover, and simmer for 10-15 minutes until chicken is cooked through and tender, soaking up the garlic ginger essence.
- Serve with Rice and Garnishes: Plate cooked rice, ladle the chicken pieces and broth over the top, and sprinkle with chopped scallions and toasted sesame seeds. Add chili flakes or fresh chilies if desired for a spicy kick.
Notes
- Use fresh garlic and ginger for the best aromatic and flavorful broth.
- Do not overcrowd the pan when searing chicken; cook in batches if necessary to ensure even caramelization.
- Adjust the ratio of soy sauce and brown sugar/honey to balance saltiness and sweetness according to personal taste.
- Let the broth simmer and reduce slightly to thicken and concentrate the flavors.
- Let cooked chicken rest briefly before serving to redistribute juices for maximum tenderness.
- Store leftovers separately: keep rice and chicken broth/chicken separate for better texture on reheating.
- Marinate chicken between 15 minutes to 2 hours in the refrigerator for deeper flavor.
- For gluten-free version, use gluten-free soy sauce (tamari) and broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Caramelized soy chicken, garlic ginger broth, soy sauce chicken, quick weeknight dinner, Asian chicken recipe, caramelized chicken, ginger garlic broth, chicken and rice
