Description
Enjoy this savory and sweet caramelized soy chicken simmered in a fragrant garlic ginger broth, served alongside fluffy jasmine rice. This comforting dish combines crispy-skinned chicken thighs with a rich, flavorful sauce, making it a perfect meal for any day.
Ingredients
Units
Scale
For the Chicken
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
For the Sauce
- 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)
For the Rice
- 2 cups jasmine rice
- 4 cups water
Garnishes
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides to enhance flavor.
- Heat the Oil: In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until shimmering.
- Sear the Chicken: Place the chicken thighs skin-side down into the hot oil. Sear for 5-7 minutes until the skin is golden and crispy, then flip and cook for an additional 3-4 minutes on the other side.
- Make the Sauce: Add soy sauce, brown sugar, minced garlic, and ginger directly into the skillet with the chicken. Stir to coat the chicken evenly with the mixture.
- Add Chicken Broth: Pour in the chicken broth, making sure the chicken is mostly submerged. Bring the mixture to a gentle boil.
- Simmer: Reduce heat to low, cover, and let simmer for about 20 minutes until the chicken is cooked through and tender.
- Cook the Rice: While the chicken simmers, rinse the jasmine rice under cold water until clear. In a separate pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until fluffy and water is absorbed.
- Thicken the Broth (Optional): Mix a teaspoon of cornstarch with a little water to create a slurry. Stir this into the simmering broth and cook for 2-3 minutes until slightly thickened.
- Serve and Garnish: Remove the chicken from the skillet and rest for a few minutes. Slice the chicken thighs and serve over a bed of fluffy rice. Ladle the garlic ginger broth over the top and garnish with chopped green onions and cilantro.
Notes
- For extra flavor, marinate the chicken thighs in soy sauce and ginger for 30 minutes prior to cooking.
- Adjust sweetness by varying the amount of brown sugar according to your taste.
- Use low-sodium soy sauce if you’re watching your salt intake.
- If you prefer a thicker sauce, increase the cornstarch slurry amount slightly.
- Ensure the chicken is cooked through—internal temperature should reach 165°F (74°C).
Nutrition
- Serving Size: 1 plate (including rice and chicken)
- Calories: 620 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg
