A beautifully aromatic dish starring golden‑skin chicken thighs caramelised in soy and brown sugar, bathed in a garlicky‑ginger broth, and served over fluffy jasmine rice. Comforting, flavorful, and satisfying in about 50 minutes!
My Nonna taught me that good food smells like love—that moment when garlic sizzles and broth murmurs on the stove. This recipe does just that: it fills the kitchen with warmth, and each bite brings savory depth.
Why You’ll Love This Recipe
- Crispy chicken skin meets sweet‑savory glaze for irresistible flavor
- A light garlic‑ginger broth turns this into a more wholesome, comforting meal
- Simple ingredients, easy technique—great for weeknights or casual dinners
- Jasmine rice absorbs the broth beautifully for perfect harmony
- Beautiful garnish of green onions & cilantro adds freshness
Ingredients
- 4 chicken thighs (bone‑in, skin‑on)
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- Salt and pepper, to taste
- 2 cups jasmine rice
- 4 cups water
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Instructions
1. Prep Chicken
Pat the chicken thighs dry and season both sides with salt & pepper.
2. Sear the Chicken
In a large pot or deep skillet, heat vegetable oil over medium‑high. Place chicken thighs skin‑side down. Cook without moving for about 5‑7 minutes, until the skin becomes golden and crispy. Flip.
3. Add Sauce Base
To the pot with chicken, add soy sauce, brown sugar, garlic, and ginger. Stir to combine, coating the chicken.
4. Add Broth & Simmer
Pour in chicken broth so the chicken is partially submerged. Bring to gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes until chicken is cooked through and tender.
5. Cook the Rice
While chicken simmers, rinse the jasmine rice under cold water until water runs clear. In separate pot, combine rice and 4 cups water. Bring to boil, cover, reduce heat, and cook for 15‑20 minutes until fluffy and water is absorbed.
6. Thicken Broth (Optional)
If you like a thicker broth, make a slurry with cornstarch and little water. Stir into broth and cook 2‑3 more minutes until it thickens slightly.
7. Garnish & Serve
Remove chicken from pot and let cool slightly, then slice. Serve over rice, ladle garlic‑ginger broth over top, and garnish with chopped green onions & fresh cilantro.
Make It Your Own
- Use chicken breasts or drumsticks if you prefer
- Swap jasmine for basmati or brown rice
- Add sliced mushrooms or bok choy to the broth for extra vegetables
- Use low‑sodium soy sauce and adjust sweetness for dietary needs
- Finish with a squeeze of lime or chili flakes for bright or spicy contrast
Tips for Success
- Dry the chicken well so skin crisps properly
- Don’t overcrowd the pan when searing—give space for browning
- Rinse rice; it removes excess starch for fluffier texture
- Taste the broth before serving—adjust salt/soy if needed
- Slice the chicken after resting a few minutes so juices redistribute
Serving Suggestions
- Serve alongside steamed vegetables or a fresh cucumber salad
- Pair with pickled ginger slices or quick pickled veggies to cut through richness
- Offer extra sauce or broth in bowls for dipping or ladling
Storage & Reheating
- Store leftover chicken, broth, and rice separately in airtight containers in fridge for up to 3‑4 days
- Reheat gently in pot or microwave; add a splash of broth to revive sauce
- Rice reheats well with a little water and covered to avoid drying out
Final Thoughts
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice strikes the perfect balance of crispy, sweet, savory, and comforting. It’s that one‑pot (or near‑one‑pot) meal that feels special yet is totally doable. Each time you make it, you’ll find it warms more than just your stomach—it warms the home.
Share Your Comfort Dish!
Made this recipe? Tag @yourhandle and use #CaramelSoyChickenBowl so I can see your golden chicken and flavorful broths!
Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Ingredients
- 4 chicken thighs bone‑in, skin‑on
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced ginger
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch optional, for thickening
- Salt and pepper to taste
- 2 cups jasmine rice
- 4 cups water
- Chopped green onions for garnish
- Fresh cilantro for garnish
Instructions
Prep Chicken
- Pat the chicken thighs dry and season both sides with salt & pepper.
Sear the Chicken
- In a large pot or deep skillet, heat vegetable oil over medium‑high. Place chicken thighs skin‑side down. Cook without moving for about 5‑7 minutes, until the skin becomes golden and crispy. Flip.
Add Sauce Base
- To the pot with chicken, add soy sauce, brown sugar, garlic, and ginger. Stir to combine, coating the chicken.
Add Broth & Simmer
- Pour in chicken broth so the chicken is partially submerged. Bring to gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes until chicken is cooked through and tender.
Cook the Rice
- While chicken simmers, rinse the jasmine rice under cold water until water runs clear. In separate pot, combine rice and 4 cups water. Bring to boil, cover, reduce heat, and cook for 15‑20 minutes until fluffy and water is absorbed.
Thicken Broth (Optional)
- If you like a thicker broth, make a slurry with cornstarch and little water. Stir into broth and cook 2‑3 more minutes until it thickens slightly.
Garnish & Serve
- Remove chicken from pot and let cool slightly, then slice. Serve over rice, ladle garlic‑ginger broth over top, and garnish with chopped green onions & fresh cilantro.
Leave a Comment