Why You’ll Love This Recipe

This dish is the perfect balance of savory, sweet, and aromatic flavors, thanks to the caramelised soy chicken and the rich, garlicky ginger broth. The crispy skin on the chicken adds texture, while the tender meat stays juicy and full of flavor. Served over fluffy jasmine rice, this recipe brings comforting, restaurant-quality food right to your home. The simplicity of the ingredients makes it easy to prepare, yet the depth of flavor is truly impressive. Perfect for a cozy dinner, this meal will make you feel like you’re being wrapped in warmth and comfort with every bite.

Ingredients

For the Chicken:

4 chicken thighs (bone-in, skin-on)
1 tablespoon vegetable oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon ginger, minced
4 cloves garlic, minced
2 cups chicken broth
1 tablespoon sesame oil
1 teaspoon cornstarch (optional, for thickening)
Salt and pepper, to taste

For the Rice:

2 cups jasmine rice
4 cups water

For Garnish:

Chopped green onions
Fresh cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the rice: Start by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water has been absorbed. Remove from heat and fluff with a fork.
Prepare the chicken: While the rice cooks, heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for about 5-7 minutes or until the skin is golden and crispy. Flip the chicken and cook for another 3-5 minutes on the other side.
Make the garlic ginger broth: In the same skillet, add the minced ginger and garlic and sauté for about 1-2 minutes until fragrant. Add the soy sauce, brown sugar, chicken broth, and sesame oil. Stir well to combine, scraping up any bits from the bottom of the skillet.
Simmer the chicken: Bring the broth to a simmer, then reduce the heat to low and cover. Let the chicken simmer for 20-25 minutes, until fully cooked and tender. If you’d like a thicker sauce, mix the cornstarch with a little water and stir it into the broth. Let the sauce cook for an additional 3-5 minutes to thicken.
Serve: To serve, place a generous portion of rice on each plate, then top with the caramelised soy chicken thighs. Spoon the garlic ginger broth over the chicken and rice, and garnish with chopped green onions and fresh cilantro.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Variations

Chicken substitute: If you prefer, you can use boneless, skinless chicken thighs or breasts instead of bone-in, skin-on thighs for a quicker version of the dish.
Vegetarian option: Replace the chicken with tofu or tempeh for a vegetarian variation. Press the tofu to remove excess moisture, then caramelise it in the same soy sauce mixture.
Spicy kick: Add some sliced chili peppers or a splash of sriracha to the garlic ginger broth to add heat and spice to the dish.
Herb garnish: For a fresh twist, you can garnish with fresh basil or mint instead of cilantro.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat or in the microwave, adding a splash of water or broth to keep the rice moist. If reheating the chicken, you may want to remove the skin before reheating to maintain the tenderness of the meat.

FAQs

1. Can I use boneless chicken thighs instead of bone-in?

Yes, you can use boneless thighs if you prefer. Just reduce the cooking time since boneless chicken cooks faster.

2. Can I make the rice ahead of time?

Yes, you can cook the rice ahead of time and store it in the refrigerator for up to 3 days. Reheat it before serving.

3. Can I freeze this dish?

You can freeze the chicken and broth, but the rice is best cooked fresh. To freeze, allow the chicken and broth to cool completely, then store in an airtight container for up to 3 months. Reheat thoroughly before serving.

4. What kind of soy sauce should I use?

For a balanced flavor, use regular soy sauce. If you prefer a gluten-free version, you can use tamari or coconut aminos.

5. Can I use a different type of rice?

Yes, you can substitute jasmine rice with any long-grain rice, such as basmati rice or even brown rice, although cooking times may vary.

6. Is this dish spicy?

The recipe as written is not spicy. However, you can add chili peppers or hot sauce to the broth for an extra kick if desired.

7. Can I skip the cornstarch for thickening?

Yes, you can skip the cornstarch if you prefer a thinner broth. If you want the sauce to be thicker, you can reduce it by simmering for a longer period.

8. What should I serve with this dish?

This dish is a complete meal, but you can serve it with a side of sautéed vegetables or a simple salad for added freshness.

9. Can I substitute sesame oil with another oil?

You can use other oils, but sesame oil imparts a unique, nutty flavor to the broth that complements the soy sauce. If you don’t have sesame oil, you can use vegetable or olive oil, though the flavor will be different.

10. How do I make the chicken extra crispy?

To get even crispier skin on the chicken, you can sear the chicken in a hot pan with a little oil and allow it to cook skin-side down for a few extra minutes before adding the broth. The skin will crisp up more before it simmers.

Conclusion

Caramelised soy chicken in garlic ginger broth with rice is the epitome of comfort food—rich, savory, and filled with bold flavors. The tender chicken combined with the aromatic broth and fluffy rice makes for a meal that’s both satisfying and wholesome. This recipe is perfect for those days when you need a delicious meal that feels like a warm hug. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress.