Name: Caramelised Soy Chicken with Garlic Ginger Broth Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 4 boneless, skinless chicken thighs (or breasts); 3 tablespoons soy sauce; 2 tablespoons brown sugar; 2 tablespoons vegetable oil; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 3 cups chicken broth; 2 green onions, sliced; Salt and pepper, to taste; Cooked white or jasmine rice, for serving

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Introduction

This Caramelised Soy Chicken with Garlic Ginger Broth is a flavorful, comforting dish perfect for any night of the week. Tender chicken thighs glazed in a sweet and savory sauce, served alongside a fragrant broth, make for a satisfying meal.

A bowl filled with three main layers: at the bottom, a golden brown sauce that slightly pools at the edges; on top of that, white fluffy rice placed on the left side, sprinkled with finely chopped green herbs and small bits of golden crumbs; to the right, several pieces of grilled chicken with a rich dark brown char and a glaze that shines under the light; a small bunch of fresh, bright green chives lies across the chicken pieces, adding a pop of color. The bowl is white, set on a white marbled surface with a beige cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs (or breasts)
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
3 cups chicken broth
2 green onions, sliced
Salt and pepper, to taste
Cooked white or jasmine rice, for serving

Instructions

Step 1: Pat the chicken dry with paper towels and season lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side.
Step 2: In a small bowl, mix together the soy sauce and brown sugar until the sugar dissolves. Pour this mixture over the chicken in the skillet, coating each piece well.
Step 3: Add the minced garlic and grated ginger to the skillet. Pour in the chicken broth and bring to a simmer. Let the chicken cook through in the broth for about 10-12 minutes, allowing the sauce to thicken slightly.
Step 4: Remove from heat. Serve the chicken and garlic ginger broth over cooked white or jasmine rice and garnish with sliced green onions.

Tips & Variations

For extra depth, add a splash of sesame oil just before serving.
Use chicken breasts if you prefer leaner meat, but adjust cooking time to avoid drying out.
Add vegetables like bok choy or snap peas to the broth for a one-pot meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken. Sauce may thicken when cooled; add a splash of water or broth when reheating if needed.

How to Serve

A white bowl holds a dish with two main layers: on the left side, there is a bed of fluffy white rice sprinkled lightly with green herbs and golden-brown toasted crumbs, giving a soft and slightly crunchy texture; on the right side, there are several pieces of grilled chicken with a rich, dark brown char and glossy caramelized sauce, showing a slightly crispy texture on the outside; bright green, thin chive stalks are placed on top, adding a fresh and vibrant color contrast. The bowl sits on a white marbled surface with a light beige cloth partly visible beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark soy sauce instead of regular soy sauce?

Yes, dark soy sauce will add a richer color and a slightly sweeter flavor. You may want to reduce the brown sugar slightly to balance the sweetness.

Is it necessary to sear the chicken before simmering?

Searing the chicken adds a delicious caramelized crust and enhances the flavor. While you can skip this step, the texture and taste won’t be quite the same.