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Caramelized Soy Chicken in Garlic Ginger Broth with Rice

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A comforting one-pot dinner featuring crispy chicken thighs simmered in a savory-sweet garlic-ginger broth, served over fluffy jasmine rice.

Ingredients

Scale
  • 4 chicken thighs, bone-in and skin-on
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar (or 1 tablespoon for less sweetness)
  • 1 tablespoon minced fresh ginger
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch (optional)
  • Salt and pepper, to taste
  • 2 cups jasmine rice, rinsed
  • 4 cups water for the rice
  • Chopped green onions and fresh cilantro for garnish

Instructions

  1. Pat chicken thighs dry with paper towels and season with salt and pepper.
  2. Heat a large pot over medium-high heat and add vegetable oil.
  3. Place chicken skin-side down and cook for 5 to 7 minutes until skin is golden and crisp.
  4. Flip the chicken, add brown sugar, and pour soy sauce over it. Add garlic and ginger, stirring to combine.
  5. Pour in chicken broth, bring to a gentle boil, then reduce to a simmer. Cover and cook for 18 to 22 minutes, until chicken is cooked through.
  6. While chicken simmers, rinse jasmine rice until water runs clear. In a separate pot, combine rice and water, bring to boil, reduce heat, cover, and cook for 15 to 20 minutes until fluffy.
  7. For a thicker broth, mix cornstarch with water, stir into the broth, and cook for 2 to 3 minutes until thickened.
  8. Remove chicken, let it rest, then slice or shred. Stir sesame oil into the broth and serve chicken over rice with broth ladled on top, garnished with green onions and cilantro.

Notes

For a gluten-free version, substitute tamari for soy sauce. Adjust sugar for desired sweetness. Serve with steamed vegetables or quick pickles for contrast.

Nutrition

Find it online: https://www.simplefamilydishes.com/caramelized-soy-chicken-garlic-ginger-broth/