Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe is one of those comforting dishes that magically combines rich, savory flavors with a cozy, nourishing broth. It’s the ultimate weeknight winner when you want something that feels special but never fussy. I love making this when I need a warm hug in food form, and trust me, once you try it, you’ll be hooked on those caramelised chicken bites swimming in that garlicky, gingery broth over soft jasmine rice. It’s perfect for family dinners, meal prep, or whenever you want to impress with minimal sweat in the kitchen.
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What Makes This So Good
This recipe balances deep caramelized flavors with a bright, fragrant broth that keeps every bite juicy and fresh. The magic is in how the soy and brown sugar meld into the chicken’s crispy edges while the garlic-ginger broth adds a soothing warmth that feels almost therapeutic on the palate.
- Big Flavor, Minimal Fuss: You’ll get a rich, layered taste from simple pantry ingredients and straightforward steps.
- Family-Friendly: Everyone from kids to grown-ups loves the tender chicken and the gentle, savory broth.
- Simple Ingredients: No hard-to-find items here — just things you probably already have, making this an easy weeknight staple.
- Works Any Night: Whether it’s a chilly evening or a busy weekday, this dish comes together quickly and satisfies big cravings.
Ingredient Guide
Let’s chat about picking and prepping the ingredients for your Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe. Choosing the right components sets the stage for that perfect balance of caramelised chicken and fragrant broth you’re aiming for.
- Chicken thighs: I prefer boneless, skinless for ease of eating and quick cooking — the dark meat stays juicy and tender better than breast.
- Soy Sauce: Use a good quality naturally brewed soy sauce for depth rather than overly salty bottled versions.
- Sesame oil: Just a tablespoon adds that subtle toasty note that truly kicks it up a notch.
- Fresh garlic and ginger: Minced finely to release all their aromatic goodness. Fresh is best — jarred just won’t do.
- Brown sugar: This helps with caramelization and balances the saltiness with a cozy, sweet warmth.
- Chicken broth: Choose a low-sodium version so you have full control over seasoning.
- Rice vinegar: Adds acidity to brighten the broth and elevate every ingredient.
- Cornstarch slurry: Mix it just before adding to thicken the broth to a luscious consistency.
- Jasmine rice: Its fragrant scent and fluffy texture is the perfect base to soak up the broth.
- Green onions: Thinly sliced for freshness and a little crunch on top.
- Salt & pepper: Use sparingly at first; you can always adjust after cooking.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Step 1 — Prep & Ready
Start by cutting the chicken thighs into bite-size pieces — this helps them cook evenly and soak up all those delicious flavors. Season lightly with salt and pepper; you want to enhance the chicken, not overpower it. While you’re prepping, get your jasmine rice rinsed under cold water until the water runs clear — this little step makes your rice fluffier and less sticky. Before you know it, you’ll have everything lined up for that smooth, confident cooking process. I always like to preheat my pan on medium-high before adding the chicken – it helps create those irresistible caramelized edges that make this dish sing.
Step 2 — Cook with Confidence
Once your chicken is marinating in the mix of soy sauce, sesame oil, garlic, ginger, and brown sugar—about 10 minutes—get that rice simmering. It’ll usually take around 15 minutes for jasmine rice to perfectly absorb the water. Then, heat a tablespoon of oil in a large pot over medium-high heat. Add your chicken pieces, spreading them out, so they get those golden, crispy edges. You’ll notice the wonderful aroma of caramelizing sugar mingling with garlic and ginger that tells you you’re on the right track. After about 5 to 7 minutes, once the chicken is cooked through and nicely caramelized, pour in the chicken broth and rice vinegar. Let everything come to a boil, then reduce the heat to a gentle simmer—this is where the broth gets cozy and flavorful. Stir in your cornstarch slurry slowly to thicken the broth, simmer for another 5 minutes, and you’ll be rewarded with silky, luscious sauce that coats the chicken beautifully.
Step 3 — Finish & Serve
Give your broth a final taste and adjust seasoning with a pinch more salt or pepper if needed. I always find this final tweak makes the flavors pop just right. Serve this beautiful caramelised soy chicken ladled over the fluffy jasmine rice you prepared earlier. Top it off with those vibrant green onions for a fresh crunch and splash of color — it feels fancy without extra effort. You’re all set to enjoy the perfect balance of tender chicken, sweet umami caramel, and fragrant, light broth in every bite. Trust me, this combo is irresistible.
Extra Helpful Tips
Cooking this Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe gets easier every time. Here are a few pointers from my kitchen to yours to help you nail it perfectly every time.
- Watch for This Sign: When the chicken edges are deep golden brown and smell irresistibly sweet, you’ve hit caramelisation gold.
- Temperature Trick: Maintain medium-high heat during caramelizing but lower to gentle simmer when the broth is added to keep the chicken tender.
- Prep-Ahead Option: Marinate your chicken up to 2 hours ahead to deepen that flavor without any extra work last minute.
- Avoid This Common Mistake: Don’t rush the cornstarch addition — pouring it too fast or in clumps can make your broth gloopy instead of velvety smooth.
Serve & Enjoy
Easy Enhancements
Want to play with flavors? Try adding a drizzle of chili oil or a pinch of sesame seeds on top for some warmth and crunch. A squeeze of fresh lime can brighten things beautifully. Fresh cilantro or Thai basil tossed in right before serving also add a wonderful aromatic lift that pairs so well with the garlicky ginger broth.
Tasty Pairings
This recipe dances beautifully alongside steamed greens like bok choy or sautéed snap peas. A simple cucumber salad or pickled veggies can add a crunchy contrast. For drinks, a light jasmine tea or even a crisp lager complements the richness without weighing things down.
Quick Plating Tips
Serve your chicken and broth in a shallow bowl over rice for a cozy, rustic vibe. Sprinkle those green onions last and add a few fresh herb leaves. Using a contrast-color bowl (like dark blue or green) really makes the caramelised soy chicken’s rich color pop — little details like this elevate the experience without effort.
Store, Freeze & Reheat
Fridge Storage
You can keep leftovers in an airtight container in the fridge for up to 3 days. The chicken remains tender, though the broth thickens a bit — just loosen it with a splash of water when reheating.
Freezer Friendly?
This recipe freezes well if stored without rice. Freeze the chicken with broth in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid dryness. Cook fresh rice before serving for best texture.
Reheat Like New
Reheat your Caramelised Soy Chicken in Garlic Ginger Broth gently on the stovetop over low heat, stirring occasionally—this keeps the chicken juicy and the broth silky. If using a microwave, heat in short bursts and stir in between to avoid overheating any one spot.
Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe FAQs
Yes, you can substitute chicken breast if you prefer leaner meat, but thighs stay juicier and caramelise beautifully. If using breast, watch the cooking time carefully to avoid dryness.
Absolutely! It actually tastes great as leftovers. Just store separately from rice if freezing, and reheat gently to keep textures intact.
While jasmine rice pairs best here for fragrance and texture, you can use basmati or plain white rice. Adjust cooking water ratios accordingly.
Add the cornstarch slurry slowly while stirring constantly and keep simmering gently. Avoid dumping it all at once to maintain a smooth, silk-like broth.
Final Flavor Thoughts
I hope you enjoy this Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe as much as I do — it’s one of those dishes that comforts and delights all at once. If you loved this recipe, a star rating or a comment sharing your variations makes my day. Next time, try adding a pinch of crushed red pepper flakes for a spicy kick or swap jasmine rice with fragrant coconut rice for a tropical twist. Happy cooking, friend!
Print📖 Recipe
Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a flavorful, comforting dish featuring tender chicken thighs marinated and sautéed to a caramelised perfection, then simmered in a fragrant garlic and ginger broth. Served over fluffy jasmine rice and garnished with fresh green onions, it's a perfect balance of savory, sweet, and aromatic notes that make a satisfying meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Chicken and Marinade
- 500g chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- Salt and pepper to taste
Broth and Thickening
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Rice
- 1 cup jasmine rice
- 2 cups water (for cooking rice)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces. Season them lightly with salt and pepper to enhance the natural flavor of the meat.
- Marinate: In a bowl, mix the soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add the chicken pieces to this mixture and toss them well to coat evenly. Allow the chicken to marinate for 10 minutes to absorb the rich flavors.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Bring 2 cups of water to a boil in a saucepan, add the rice, reduce heat to low, cover, and simmer gently for about 15 minutes or until all the water is absorbed. Once cooked, fluff the rice with a fork and keep warm.
- Sauté Chicken: Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are caramelised and cooked through, roughly 5 to 7 minutes. This step builds a deep, savory crust on the chicken.
- Add Broth: Pour in the chicken broth and rice vinegar into the pot with the chicken. Bring the mixture to a boil, then immediately reduce the heat to a simmer to meld the flavors together.
- Thicken the Broth: Gradually add the cornstarch and water slurry to the simmering broth while stirring continuously to prevent lumps. Let it simmer an additional 5 minutes until the broth thickens to a smooth, slightly glossy consistency.
- Final Touches: Taste the broth and adjust the seasoning with additional salt or pepper if needed to balance the flavors perfectly.
- Serve: Spoon a bed of fluffy jasmine rice onto each plate. Ladle the caramelised soy chicken and garlic ginger broth over the rice, allowing the sauce to soak in nicely.
- Garnish: Finish the dish by sprinkling sliced green onions on top for a fresh, bright contrast to the rich flavors.
Notes
- For a spicier version, add sliced chili or a dash of chili flakes to the marinade.
- If you prefer a thicker sauce, increase cornstarch slightly but add gradually to avoid over-thickening.
- Use boneless, skinless chicken thighs for juicier results compared to chicken breasts.
- This recipe can be made gluten-free by using tamari or gluten-free soy sauce.
- Leftover chicken and broth can be reheated gently on the stovetop, but the rice is best cooked fresh.
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