Caramelized Soy Chicken Garlic Ginger (Printable Version)
Tender chicken with sweet soy glaze and fragrant garlic-ginger broth over fluffy white rice.
# What You’ll Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Caramel Soy Sauce
05 - 3 tablespoons soy sauce
06 - 2 tablespoons dark brown sugar
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon water
→ Garlic Ginger Broth
10 - 1 tablespoon vegetable oil
11 - 4 garlic cloves, minced
12 - 2 tablespoons fresh ginger, grated
13 - 1 small onion, thinly sliced
14 - 3 1/4 cups low-sodium chicken broth
15 - 1 tablespoon soy sauce
16 - 1 teaspoon sesame oil
→ Rice
17 - 1.1 cups jasmine or long-grain white rice
18 - 2 1/8 cups water
19 - Pinch of salt
→ Garnishes
20 - 2 spring onions, sliced
21 - 1 tablespoon toasted sesame seeds
22 - Fresh cilantro leaves
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, mix soy sauce, brown sugar, honey, rice vinegar, and water. Set aside.
03 - Pat chicken thighs dry, season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove from skillet and set aside.
04 - Discard excess oil from the pan. Return chicken to the skillet over medium heat. Pour in the caramel soy sauce. Cook, turning to coat, until sauce thickens and chicken is glazed, about 3–5 minutes. Remove chicken and cover to keep warm.
05 - In a separate pot, heat 1 tablespoon oil over medium heat. Add garlic, ginger, and onion; sauté until softened and fragrant, about 3 minutes. Pour in chicken broth, soy sauce, and sesame oil. Bring to a simmer and cook for 10 minutes.
06 - Slice the caramelized chicken. Divide rice among bowls, ladle over garlic ginger broth, and top with chicken slices. Garnish with spring onions, sesame seeds, and cilantro if desired.
# Top Tips:
01 -
- The broth tastes like it simmered for hours but comes together in under thirty minutes
- That caramelized soy coating on chicken is the kind of thing you'll crave on repeat
02 -
- The sugar in the caramel glaze can burn quickly, so keep the heat at medium and watch closely
- Patting the chicken completely dry before searing is what creates that beautiful golden crust
03 -
- Cook the caramel glaze until it bubbles vigorously and thickens slightly for the best coating
- Slice the chicken right before serving so it stays warm and juicy