Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Introduction
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting and flavorful dish perfect for any night of the week. Tender chicken thighs are marinated and caramelised in a savory sauce, served with fragrant jasmine rice and a light, aromatic broth. It’s an easy recipe that delivers impressive results.
Ingredients
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup jasmine rice
- 2 cups water (for rice)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Step 1: Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
- Step 2: In a bowl, combine soy sauce, sesame oil, garlic, ginger, and brown sugar. Add the chicken pieces and coat them fully. Let marinate for 10 minutes.
- Step 3: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork once done.
- Step 4: Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and sauté until caramelised and cooked through, about 5-7 minutes.
- Step 5: Pour in the chicken broth and rice vinegar. Bring to a boil, then reduce heat to a simmer.
- Step 6: Slowly add the cornstarch mixture while stirring to thicken the broth. Simmer for an additional 5 minutes.
- Step 7: Taste and adjust seasoning with salt and pepper as needed.
- Step 8: Serve the chicken and garlic ginger broth over the fluffy jasmine rice.
- Step 9: Garnish with sliced green onions for a fresh finish.
Tips & Variations
- For extra depth, add a splash of toasted sesame oil just before serving.
- Substitute chicken thighs with chicken breasts if preferred, but be careful not to overcook them to keep them tender.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Adding a few sliced chili peppers can bring a nice kick if you like spicy food.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. The rice is best fresh but can also be reheated with a little moisture to restore fluffiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, you can use basmati or long-grain white rice as alternatives. Cooking times may vary, so follow package instructions accordingly.
Is it possible to make this dish gluten-free?
Absolutely. Use gluten-free soy sauce or tamari to make this recipe suitable for a gluten-free diet.
PrintCaramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a flavorful and comforting dish featuring tender chicken thighs marinated in a savory soy and sesame mixture, then sautéed to caramelized perfection. Served over fluffy jasmine rice and topped with green onions, this recipe delivers a harmonious blend of sweet, salty, and aromatic notes in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Chicken and Marinade
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tablespoon brown sugar
- Salt and pepper to taste
Broth and Thickener
- 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 rice cooking)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
- Marinate: In a bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add the chicken pieces, ensuring they are fully coated. Let marinate for 10 minutes to absorb flavors.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until the water is fully absorbed. Fluff the rice with a fork once done.
- Sauté Chicken: Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and sauté, stirring occasionally, until they are caramelised and cooked through, about 5-7 minutes.
- Add Broth: Pour in the chicken broth and rice vinegar to the pot with chicken. Bring the mixture to a boil, then reduce the heat to a simmer.
- Thicken the Broth: Slowly add the cornstarch and water mixture while stirring continuously to avoid lumps. Let the broth simmer for an additional 5 minutes until it thickens slightly.
- Final Touches: Taste the broth and adjust seasoning with additional salt or pepper if necessary.
- Serve: Spoon the caramelised chicken and fragrant broth over a bed of fluffy jasmine rice.
- Garnish: Sprinkle the sliced green onions on top to add a fresh burst of flavor and color.
Notes
- For extra depth, consider adding a splash of toasted sesame oil just before serving.
- If you prefer a spicier dish, add sliced chili peppers to the marinade.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, use pre-minced garlic and ginger.
- Make sure to stir the cornstarch mixture thoroughly to prevent lumps in the broth.
Keywords: Caramelised Soy Chicken, Garlic Ginger Broth, Jasmine Rice, Asian Chicken Recipe, Savory Chicken Dish, Easy Dinner
