Name: Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Prep time: 20 min
Cook time: 30 min
Ingredients: 4 chicken thighs (bone-in, skin-on – the skin crisps up and the bone adds flavor.); 1 tablespoon vegetable oil – for searing without overpowering flavor.; 3 tablespoons soy sauce – provides the salty (umami backbone.); 2 tablespoons brown sugar – balances the soy with a touch of sweetness and aids caramelization.; 1 tablespoon minced ginger – fresh ginger gives brightness; don’t use dried.; 4 cloves garlic (minced – fresh garlic gives much better aroma than pre-minced.); 2 cups chicken broth – homemade or low sodium is ideal to control saltiness.; 1 tablespoon sesame oil – a drizzle near the end delivers nutty depth.; 1 teaspoon cornstarch (optional – to thicken broth slightly if you prefer.); Salt and pepper (to taste – for seasoning control.); 2 cups jasmine rice – aromatic and well suited to absorb broth.; 4 cups of water – for cooking the rice.; Chopped green onions (for garnish – adds freshness and color.); Fresh cilantro (for garnish – optional, for herbaceous brightness.)

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Caramelised Soy Chicken in Garlic Ginger Broth with Rice| Delicious & Tasty

I remember the first time I made this Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe— the scent of garlic and ginger filled my kitchen and made me smile. The chicken skin turned golden and crisp while the deep-flavored broth bubbled away.

Serving it over steaming rice made the meal feel comforting and special, much like the best creamiest baked mashed potatoes recipe that offers the same cozy satisfaction.

Serving it over steaming rice made the meal feel comforting and special. I couldn’t wait to share each slurp and bite with my family. This recipe has become one of my favorites for cozy dinners with a punch of flavor.

Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe

Ingredients

Here’s everything you’ll need — with hints on how to choose or treat each ingredient well:

4 chicken thighs (bone-in, skin-on) – the skin crisps up and the bone adds flavor.
1 tablespoon vegetable oil – for searing without overpowering flavor.
3 tablespoons soy sauce – provides the salty, umami backbone.
2 tablespoons brown sugar – balances the soy with a touch of sweetness and aids caramelization.
1 tablespoon minced ginger – fresh ginger gives brightness; don’t use dried.
4 cloves garlic, minced – fresh garlic gives much better aroma than pre-minced.
2 cups chicken broth – homemade or low sodium is ideal to control saltiness.
1 tablespoon sesame oil – a drizzle near the end delivers nutty depth.
1 teaspoon cornstarch (optional) – to thicken broth slightly if you prefer.
Salt and pepper, to taste – for seasoning control.
2 cups jasmine rice – aromatic and well suited to absorb broth.
4 cups of water – for cooking the rice.
Chopped green onions, for garnish – adds freshness and color.
Fresh cilantro, for garnish – optional, for herbaceous brightness.

Note: serves 4

Variations

If you want to tweak things, here are ideas I’ve tried or thought about:

Use chicken breast or drumsticks if you prefer leaner cuts (though skin won’t get as crisp).
For a lower sugar version, replace brown sugar with a sugar substitute or reduce to 1 tablespoon and add a splash of maple syrup.
Swap soy sauce with tamari or coconut aminos for gluten-free versions.
Add vegetables like bok choy, mushrooms, or spinach to the broth to bulk it up and add nutrition.
For extra heat or brightness, stir in red chili flakes, fresh lime juice, or a spoonful of sambal just before serving.

Or, for something equally comforting but baked instead of simmered, you might enjoy our chile relleno casserole recipe — it’s hearty, flavorful, and perfect for weeknight dinners.

Cooking Time

Here’s how long each step takes:

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Equipment You Need

Here are the kitchen tools I used (and why they help):

Heavy skillet or deep pot – for searing chicken and simmering broth.
Saucepan with lid – to cook jasmine rice separately.
Mixing bowl – to combine marinade or slurries.
Knife and cutting board – for chopping garlic, ginger, herbs.
Small whisk or spoon – to make the cornstarch slurry (if using).

How to Make Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe Name?

Prep the Chicken

I pat the chicken thighs dry using paper towels and season both sides with salt and pepper. Getting them dry helps the skin crisp up nicely when searing.

Sear the Chicken

I heat vegetable oil in my skillet over medium-high. Then I place the thighs skin-side down and let them cook undisturbed for about 5–7 minutes until golden brown, before flipping.

Add Sauce Base

With the chicken in the pan, I stir in soy sauce, brown sugar, garlic, and ginger, turning the chicken to coat it in the glaze as it begins to caramelize.

Add Broth & Simmer

I pour in the chicken broth so the thighs are partially submerged. After bringing to a gentle boil, I lower the heat, cover the pot, and simmer for about 20 minutes until the chicken is fully cooked and tender.

Cook the Rice

While the chicken simmers, I rinse the jasmine rice under cold water until it runs clear, then combine with 4 cups of water in a separate pot. I bring it to a boil, cover, reduce heat, and cook 15–20 minutes until fluffy and all water is absorbed.

Thicken Broth (Optional)

If I want a slightly thicker sauce, I whisk cornstarch with a splash of water into a slurry, then gently stir it into the simmering broth, cooking 2–3 more minutes until it thickens.

Garnish & Serve

I remove the chicken, let it rest, and slice it. Then I spoon the garlic-ginger broth over the rice, place the chicken on top, and scatter chopped green onions and fresh cilantro before serving.

Additional Tips for Making this Recipe Better

From my experience, these tweaks really make a difference:

Always pat the chicken thoroughly dry — moist skin steams, while dry skin crisps.
Don’t overcrowd the pan — I leave space around chicken thighs so each side browns well.
Taste the broth before serving — you may want to adjust salt or sweetness.
Let the chicken rest for a few minutes after cooking — this helps juices redistribute.
Add a squeeze of lime or a pinch of chili right before serving for extra brightness.

How to Serve Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe Name?

I like to serve this dish in wide bowls. I spoon rice down first, then ladle hot garlic-ginger broth over it, and finally arrange the sliced chicken on top. For visual appeal, I scatter bright green onions, fresh cilantro leaves, and maybe even a few thin slices of red chili for contrast. A side of steamed greens or cucumber salad can lighten the plate. Serve extra broth on the side so guests can ladle more as they eat.

Nutritional Information

Here’s a rough idea of the nutrition per serving (this is approximate):

Calories: ~450 kcal
Protein: ~28 g
Carbohydrates: ~42 g
Fat: ~18 g

Make Ahead and Storage

Storing

I keep leftover chicken, broth, and rice in separate airtight containers in the refrigerator. They stay good for 3–4 days.

Freezing

You can freeze the chicken (without rice) and broth together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

I gently reheat by warming the broth and chicken in a pot over low heat, adding a splash of water or extra broth if it becomes too thick. Rice reheats nicely in a microwave or steamer with a little added moisture to prevent drying.

Why You’ll Love This Recipe?

I believe it’s one of those meals you’ll turn to often, and here’s why:

Flavor Balance – Crispy chicken skin and soy-caramel glaze pair perfectly with the light garlic-ginger broth.
Comforting but light – It feels like a cozy bowl, not heavy or greasy.
Easy to make – The steps are straightforward, with common ingredients you likely already have.
Flexible – You can swap in different proteins, grains, or vegetables to suit your needs.
Beautiful presentation – The golden chicken, vibrant garnishes, and broth over rice make it visually inviting.

Ash Tyrrell