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Caramelized Soy Chicken in Garlic Ginger Broth with Rice

Name: Caramelized Soy Chicken in Garlic Ginger Broth with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 ½ lbs boneless, skinless chicken thighs or breasts (about 700 g, cut into bite-sized pieces); 3 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp dark soy sauce (optional, for deeper color); 4 cloves garlic (minced); 2 tbsp fresh ginger (finely grated); 3 tbsp vegetable oil (or other neutral oil); 2 cups chicken broth or water; 1 tbsp rice vinegar (optional); 1 tsp sesame oil; Salt and pepper (to taste); 2 cups cooked jasmine or long-grain rice; 2 green onions (sliced, for garnish); Sesame seeds (for garnish)

Juicy chicken glazed in sweet caramelized soy sauce, simmered in a garlic-ginger broth and spooned over rice. A cozy weeknight dinner that comes together in about 45 minutes.

DA

A recipe from

Dustin Arnold

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Caramelized Soy Chicken in Garlic Ginger Broth with Rice

Ingredients

Yields 4 servings

Chicken & Broth

1 ½ lbs boneless, skinless chicken thighs or breasts (about 700 g, cut into bite-sized pieces)
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp dark soy sauce (optional, for deeper color)
4 cloves garlic (minced)
2 tbsp fresh ginger (finely grated)
3 tbsp vegetable oil (or other neutral oil)
2 cups chicken broth or water
1 tbsp rice vinegar (optional)
1 tsp sesame oil
Salt and pepper (to taste)

To Serve

2 cups cooked jasmine or long-grain rice
2 green onions (sliced, for garnish)
Sesame seeds (for garnish)

Method

8 steps

1
Prepare the caramelized sauce: in a small bowl, stir together the soy sauce, brown sugar, and dark soy sauce (if using) until the sugar dissolves.
2
Sear the chicken: heat 2 tablespoons of the oil in a large skillet or saucepan over medium-high heat. Add the chicken and cook 4–5 minutes, turning occasionally, until browned on all sides but not cooked through. Remove and set aside.
3
Sauté the aromatics: add the remaining tablespoon of oil to the same pan. Add the garlic and ginger and sauté about 1 minute, until fragrant but not browned.
4
Make the broth: pour in the chicken broth (or water) along with the sauce mixture. Stir to combine and bring to a gentle simmer.
5
Simmer the chicken: return the chicken to the pan, cover, lower the heat, and simmer 10–12 minutes, until cooked through and tender.
6
Finish the broth: stir in the rice vinegar and sesame oil, then taste and adjust with salt and pepper.
7
Serve: spoon the rice into bowls and ladle the chicken and garlic-ginger broth over the top.
8
Garnish with the sliced green onions and a sprinkle of sesame seeds, and serve warm.

A note from Dustin Arnold

Sear the chicken in a hot, uncrowded pan and leave it undisturbed for a few minutes so it browns instead of steaming — pull it while it's still slightly underdone, since it finishes cooking in the broth. For a gluten-free version use tamari; for vegetarian, swap in firm tofu and vegetable broth.

From the family

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