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Caramelized Soy Chicken in Garlic Ginger Broth with Rice

Tender chicken thighs coated in a sticky soy glaze, then simmered in a light garlic-ginger broth and served over fluffy jasmine rice. This warm, savory meal balances sweet caramelized edges with a spoonable broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course: Main Course
Cuisine: Asian-Inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1½ cups jasmine rice
  • 2 cups water
For the Chicken
  • 1½ pounds boneless, skinless chicken thighs
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons neutral cooking oil, divided
For the Soy Glaze
  • ⅓ cup low-sodium soy sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
For the Garlic Ginger Broth
  • 6 garlic cloves, finely minced
  • 1 tablespoon finely grated fresh ginger
  • 3½ cups low-sodium chicken broth
For Serving
  • 2 green onions, thinly sliced
  • Sesame seeds, optional

Equipment

  • Fine-mesh strainer or medium bowl, for rinsing the rice
  • Medium saucepan with a tight-fitting lid
  • Large deep skillet or sauté pan
  • Cutting board
  • Sharp chef’s knife
  • Paper towels
  • Measuring cups and measuring spoons
  • Small mixing bowl
  • Whisk or fork
  • Tongs
  • Wooden spoon or heat-safe spatula
  • Clean plate for the browned chicken
  • Instant-read meat thermometer, recommended
  • Fork for fluffing the rice
  • Ladle
  • Four serving bowls

Method
 

  1. Rinse the rice
  2. Cook the rice
  3. Rest the rice
  4. Prepare the chicken
  5. Season the chicken
  6. Mix the glaze
  7. Sear the chicken
  8. Caramelize the chicken
  9. Cook the aromatics
  10. Make the broth
  11. Finish the chicken
  12. Assemble the bowls

Notes

  • Avoid crowding the skillet. Chicken releases moisture when packed too tightly and will steam instead of forming a brown crust.
  • Watch the glaze closely. Brown sugar can burn quickly. Remove the skillet from the heat if the sauce begins turning black around the edges.
  • Keep the broth light. This is a spoonable broth rather than a thick gravy. It will thicken slightly as it cools and mixes with the rice.
  • Use chicken breast carefully. Cut it into equal pieces and begin checking for doneness after 4 minutes in the broth.
  • Adjust the salt at the end. Soy sauce and broth vary in salt level. Taste the finished broth before adding more seasoning.