Creating the perfect balance of savory and sweet, Caramelized Soy Chicken in Garlic Ginger Broth with Rice is a dish that has become a favorite in my kitchen. It’s not just a meal; it’s an experience that beckons you home after a hectic day. A bowl of this comfort food offers warmth and satisfaction, making it ideal for family dinners or a solo night in. The caramelization of the chicken, paired with the aromatic broth, envelops you in a delicious hug.
Why you’ll love this dish
You might wonder why this recipe has such a dedicated following, and the answer is simple: it’s quick, budget-friendly, and deeply satisfying. Whether you’re a busy parent looking for a weeknight dinner or someone wanting to impress at a casual gathering, this dish fits the bill perfectly. The melding of garlicky, gingery flavors with tender chicken will leave everyone asking for seconds.
“This Caramelized Soy Chicken is my go-to for a comforting meal. The broth is so full of flavor, and it pairs perfectly with the rice! My family can’t get enough of it!” – Satisfied Home Cook
The cooking process explained
Are you ready to elevate your dinner game? Here’s what to expect: First, you’ll marinate the chicken to infuse it with a rich flavor. Then, you’ll cook the jasmine rice, allowing it to absorb all the goodness of the broth. Finally, everything comes together in a deliciously thickened broth that you’ll want to savor.
Key ingredients
To create this incredible dish, gather the following items:
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup jasmine rice
- 2 cups water (for rice)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Feel free to swap the jasmine rice for basmati or even quinoa if you’re aiming for a healthier option!
Step-by-step instructions
To create the amazing Caramelized Soy Chicken in Garlic Ginger Broth with Rice, follow these straightforward steps:
- Cut the chicken thighs into bite-sized pieces and lightly season them with salt and pepper.
- Marinate: In a bowl, mix soy sauce, sesame oil, minced garlic, ginger, and brown sugar. Add the chicken pieces, ensuring they’re fully coated. Let it marinate for 10 minutes.
- Cook the Rice: Rinse the jasmine rice under cold water until it runs clear. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed. Fluff with a fork afterward.
- Sauté Chicken: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated chicken pieces and sauté until golden brown and cooked through, about 5-7 minutes.
- Add Broth: Pour in the chicken broth and rice vinegar. Bring it to a boil, then reduce the heat and let it simmer.
- Thicken the Broth: Gradually add the cornstarch mixture while stirring to thicken the broth. Simmer for an additional 5 minutes.
- Final Touches: Taste and adjust seasoning, adding more salt or pepper if necessary.
- Serve: The dish is now ready! Bowl up the caramelized chicken and broth over your fluffy jasmine rice.
- Garnish: Top with sliced green onions for freshness and an extra flavor kick.
By following these steps, you’ll create a comforting meal that will impress your family and friends.
Best ways to enjoy it
Serving this dish is as delightful as preparing it. A generous helping of the caramelized chicken and broth over the jasmine rice is a must. Consider adding a side of steamed vegetables or a fresh salad to lighten up the meal. For those who love a bit of crunch, some toasted sesame seeds or roasted peanuts on top add extra texture and flavor.
How to store
Planning to have leftovers? No problem! Allow the chicken and broth to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to three days. When you’re ready to enjoy it again, reheat it on the stove until heated through. If you’d like to save it for longer, freeze the chicken and broth in separate containers for up to three months. Just make sure to label everything with the date for safe food handling.
Helpful cooking tips
To ensure your dish turns out perfectly every time, here are a few tricks of the trade. Always marinate the chicken for at least 10 minutes to allow the flavors to penetrate. If time permits, try marinating it for up to an hour for an even richer taste. Use fresh ginger and garlic for the best flavor, and don’t skip the cornstarch—it’s the secret to a beautifully thickened broth.
Creative twists
Want to switch things up? Here are a few variations to consider. You can add vegetables like bell peppers, snap peas, or bok choy to the broth as it simmers for added nutrition and color. For a spicy kick, toss in some red pepper flakes or serve with sliced chili peppers. If you’re following a low-carb diet, try substituting cauliflower rice for the jasmine rice!
Common questions
How long does it take to prepare this dish?
The entire process, from marinating to serving, takes about 45 minutes, making it a fantastic weeknight option.
Can I use different types of chicken?
Absolutely! You can use chicken breast or even tofu for a vegetarian option, just adjust your cooking time accordingly.
What if I don’t have sesame oil?
You can substitute it with olive oil or vegetable oil, although you’ll miss out on that signature nutty flavor.
With this guide, you’re set to make a delightful dish of Caramelized Soy Chicken in Garlic Ginger Broth with Rice that will have everyone coming back for more!
PrintCaramelized Soy Chicken in Garlic Ginger Broth with Rice
A comforting dish of caramelized chicken in a savory, garlicky ginger broth served over jasmine rice, perfect for family dinners or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Ingredients
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup jasmine rice
- 2 cups water (for rice)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Cut the chicken thighs into bite-sized pieces and lightly season them with salt and pepper.
- In a bowl, mix soy sauce, sesame oil, minced garlic, ginger, and brown sugar. Add the chicken pieces, ensuring they’re fully coated. Let it marinate for 10 minutes.
- Rinse the jasmine rice under cold water until it runs clear. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed. Fluff with a fork afterward.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated chicken pieces and sauté until golden brown and cooked through, about 5-7 minutes.
- Pour in the chicken broth and rice vinegar. Bring it to a boil, then reduce the heat and let it simmer.
- Gradually add the cornstarch mixture while stirring to thicken the broth. Simmer for an additional 5 minutes.
- Taste and adjust seasoning, adding more salt or pepper if necessary.
- Bowl up the caramelized chicken and broth over your fluffy jasmine rice.
- Top with sliced green onions for freshness and an extra flavor kick.
Notes
Feel free to swap the jasmine rice for basmati or quinoa. For added nutrition, include vegetables in the broth or adjust with spicy elements if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg
