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Caramelized Soy Chicken in Garlic Ginger Broth with Rice Recipe
Ash Tyrrell

Caramelized Soy Chicken in Garlic Ginger Broth with Rice Recipe

I made this Caramelized Soy Chicken in Garlic Ginger Broth with Rice on a cold evening when I wanted something cozy yet packed with flavor. The smell of garlic, ginger, and caramelized soy filling my kitchen instantly lifted my mood. When I finally tasted it, the tender chicken and fragrant broth felt like pure comfort in a bowl.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 500 g boneless skinless chicken thighs — Thighs stay juicy and tender while cooking; chicken breast may dry out faster.
  • 2 tablespoons soy sauce — Adds deep umami flavor; choose naturally brewed soy sauce for better taste.
  • 1 tablespoon sesame oil — Gives a nutty aroma that enhances the broth beautifully.
  • 3 garlic cloves minced — Fresh garlic offers a stronger and cleaner flavor than jarred versions.
  • 1- inch piece fresh ginger minced — Fresh ginger adds warmth and brightness to the dish.
  • 1 tablespoon brown sugar — Helps caramelize the chicken and balances savory flavors.
  • 3 cups chicken broth — Low-sodium broth allows you to control salt levels while keeping flavor rich.
  • 1 tablespoon rice vinegar — Adds gentle acidity that balances sweetness and richness.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water — Thickens the broth to create a silky texture.
  • 1 cup jasmine rice — Fragrant rice that pairs perfectly with savory broth dishes.
  • 2 cups water for rice cooking — Necessary for fluffy, properly cooked rice.
  • 2 green onions sliced — Adds freshness and color as garnish.
  • Salt and pepper to taste — Adjust seasoning at the end for perfect balance.

Method
 

  1. Pat the chicken dry so it browns nicely instead of steaming. Marinate it with soy sauce and sesame oil to infuse flavor into the meat. Let it rest at least 20 minutes for better taste.
  2. Heat a skillet and cook the chicken pieces without overcrowding the pan. Add minced garlic and ginger while cooking so their aromas coat the chicken. Cook until both sides turn golden.
  3. Sprinkle brown sugar into the pan and stir gently as it melts. The sugar coats the chicken, forming a rich caramelized layer. Keep the heat moderate to prevent burning.
  4. Pour in chicken broth and rice vinegar, scraping flavorful bits from the pan. Season with salt and pepper and let everything simmer. This step blends sweet, savory, and aromatic flavors.
  5. Slowly add the cornstarch mixture while stirring continuously. The broth becomes slightly thick and glossy. This helps it cling to the chicken and rice better.
  6. Rinse jasmine rice until the water runs clear to remove excess starch. Cook it with measured water until tender and fluffy. Let it rest briefly before serving.
  7. Spoon warm rice into bowls and top with caramelized chicken. Ladle the garlic-ginger broth over the dish. Finish with sliced green onions for freshness.

Notes

  • I always marinate the chicken longer when possible because deeper flavor makes a big difference.
  • I make sure the pan is hot before adding chicken so it caramelizes properly.
  • I personally add extra ginger when I want a stronger, warming flavor.
  • I sometimes add steamed vegetables to make it more filling and colorful.