Caramelized Soy Chicken Garlic Ginger (Printable)
Tender chicken in sweet soy caramel with fragrant garlic-ginger broth over 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 - 1.25 cups jasmine or long-grain white rice
18 - 2 cups water
19 - Pinch of salt
→ Garnishes (optional)
20 - 2 spring onions, sliced
21 - 1 tablespoon toasted sesame seeds
22 - Fresh cilantro leaves
# Steps:
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.
# Expert Advice:
01 -
- The caramelized coating creates this incredible sticky glaze that clings to every bite of chicken
- One pot does most of the work, meaning less cleanup and more time eating
- That garlic ginger broth turns plain rice into something you actually crave
02 -
- The caramel sauce will bubble aggressively when it hits the hot pan, so stand back slightly and have your tongs ready
- Dark brown sugar can burn more easily than white sugar, so keep the heat at medium when glazing the chicken
- The broth should be served piping hot over the rice, so time it to finish right when you are ready to eat
03 -
- Patting the chicken completely dry before searing is what creates that golden crust, so do not skip this step
- Use a light touch when fluffing the rice, overworking it makes the grains gummy and dense