Caramelised Soy Chicken Garlic Ginger

This caramelised soy chicken in garlic ginger broth with rice is the perfect weeknight dinner that brings rich flavors and comforting warmth to your table. With tender chicken thighs glazed beautifully in a savory-sweet broth, paired with fluffy jasmine rice, this dish is both satisfying and easy to prepare.

I first made this during a chilly evening when I wanted something cozy but quick, and it instantly became a family favorite. Now it’s one of those dishes everyone asks for when they want a flavorful home-cooked meal without fussing too long.

Gather Your Ingredients

• 500 grams of boneless skinless chicken thighs: chosen for their juicy texture that absorbs flavors well
• Two tablespoons of soy sauce: adds umami richness and saltiness
• One tablespoon of sesame oil: imparts a toasty nutty aroma essential in Asian-inspired dishes
• Three cloves of garlic minced: gives the broth a fragrant punch
• One inch piece of ginger minced: brings a fresh warming spice
• One tablespoon of brown sugar: balances salt with caramel sweetness
• Three cups of chicken broth: creates the flavorful liquid base
• One tablespoon of rice vinegar: sharpens and brightens the broth’s character
• One tablespoon of cornstarch mixed with two tablespoons water: thickens the broth for a glossy finish
• One cup of jasmine rice: chosen for its delicate aroma and fluffy texture once cooked
• Two cups of water for cooking the rice: ensures perfect rice consistency
• Two green onions thinly sliced for garnish: add freshness and color
• Salt and pepper to taste: to season as needed

How to Make It

Prepare the Chicken:

Cut the chicken thighs into bite sized pieces. Season lightly with salt and pepper to create a well-balanced flavor foundation.

Marinate the Chicken:

In a bowl, combine soy sauce, sesame oil, minced garlic, ginger, and brown sugar. Add the chicken pieces making sure each piece is fully coated. Let this marinate for 10 minutes so the flavors meld well with the chicken.

Cook the Rice:

Rinse jasmine rice under cold water until it runs clear to remove excess starch. In a saucepan, bring two cups of water to a boil. Add the rice, reduce heat to low, cover the pot, and simmer gently for about 15 minutes or until water is absorbed. Fluff with a fork once done to keep it light and airy.

Sauté the Chicken:

Heat a tablespoon of oil in a large pot or Dutch oven over medium high heat. Add the marinated chicken and sauté it until pieces are caramelised and cooked through. This usually takes 5 to 7 minutes and builds layers of flavor and beautiful color on the chicken.

Add the Broth:

Pour in the chicken broth and rice vinegar to the pot with the chicken. Bring everything to a boil, then lower the heat to simmer gently. This allows the flavors to develop together in the broth.

Thicken the Broth:

While simmering, add the cornstarch and water mixture gradually while stirring constantly. This helps thicken the broth to a silky consistency. Simmer the mixture for an extra 5 minutes to achieve the perfect texture.

Final Seasoning Adjustments:

Taste the dish and add more salt or pepper if needed. This step ensures that every bite is flavorful and balanced.

Serve:

Spoon the luscious caramelised chicken and garlic ginger broth over the bed of fluffy jasmine rice you prepared earlier.

Garnish:

Sprinkle the sliced green onions on top for a burst of color and a fresh sharpness that contrasts the rich broth beautifully.

My favorite part of this recipe is the balance between the caramelised chicken and the bright ginger garlic broth. It reminds me of the first time I served this at a family dinner and everyone went back for seconds almost immediately. The comforting warmth and deep savory flavor make it a dish that keeps memories alive.

Flavor Boosters

This meal pairs beautifully with steamed greens such as bok choy or broccolini. A side of pickled vegetables adds a nice tang contrast. Drizzle extra sesame oil on top for a nuttier finish.

Serving Suggestions

This dish takes inspiration from traditional Asian comfort foods where caramelised soy sauces and aromatic broths are staples. The use of jasmine rice is common across Southeast Asia, making it a harmonious one pot meal.

Creative Twists

In winter add thinly sliced mushrooms or carrots into the broth for extra heartiness. During warmer months keep it light with a side of fresh cucumber salad to balance the richness of the chicken.

This comforting dish combines ease and depth of flavor perfectly for any weeknight meal.

Common Questions About the Recipe

→ What cut of chicken is best for this dish?

Boneless, skinless chicken thighs are ideal due to their tenderness and ability to absorb marinade flavors well.

→ How do I achieve caramelisation without burning?

Sauté the marinated chicken over medium-high heat, allowing it to brown slowly while stirring occasionally to prevent burning.

→ Can I substitute jasmine rice with another type?

Yes, basmati or long-grain rice can be used, but cooking times and water ratios might vary slightly.

→ How does the cornstarch mixture affect the broth?

The cornstarch slurry thickens the broth, giving it a glossy, velvety texture that coats the chicken beautifully.

→ What is the role of rice vinegar in this dish?

Rice vinegar adds a subtle acidity that balances the sweetness from brown sugar and enhances the overall flavor depth.