Delicious Caramelised Soy Chicken Garlic Ginger Broth Rice

There’s something magical about the way a warm bowl of broth can bring comfort on a chilly evening. I can still remember the first time I tasted a dish like this—it was a rainy day, and I walked into my favorite little Asian café, the smell of garlic and ginger wrapping around me like a cozy blanket. I ordered their chicken in broth, and it just felt like a warm hug in a bowl. Now, I’m thrilled to share my own take with you—Caramelised Soy Chicken in Garlic Ginger Broth with Rice. This dish is bursting with flavor, and not only is it incredibly comforting, but it also brings together the magical notes of soy sauce and the kick of ginger to create the perfect balance. With this recipe, you can easily recreate that café experience in your own kitchen, no matter the season.

Why You’ll Love This Recipe

• Quick and easy weeknight dinner that’s full of flavor.
• Budget-friendly—uses simple ingredients you likely already have at home.
• Comforting and warming, perfect for any time of year.
• Customizable, so you can mix in your favorite veggies or spices.

Ingredients

Here’s everything you’ll need to whip up this delightful dish:

• For the Chicken:
• 4 chicken thighs, boneless and skinless (you can also use chicken breasts if you prefer)
• 3 tablespoons soy sauce (use low-sodium if you’re watching your salt intake)
• 1 tablespoon honey or brown sugar
• 1 tablespoon vegetable oil
• For the Broth:
• 4 cups chicken or vegetable broth
• 3 cloves garlic, minced (fresh garlic adds more punch than powdered!)
• 1 tablespoon ginger, freshly grated (don’t skip this—it really elevates the flavor)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Salt and pepper, to taste
• For Serving:
• 2 cups cooked rice (jasmine or basmati work great)
• Chopped scallions and cilantro for garnish (optional but recommended!)

Step-by-Step Instructions

Let’s dive into the cooking! Follow these simple steps:

1. Marinate the Chicken: In a medium bowl, combine the soy sauce, honey (or brown sugar), and a pinch of pepper. Add the chicken thighs, turning them to coat well. Let them marinate for at least 15 minutes while you prepare the broth.
2. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Pour in the broth, sesame oil, rice vinegar, and a sprinkle of salt and pepper. Bring it to a gentle simmer.
3. Caramelise the Chicken: In a skillet over medium-high heat, add a splash of oil. Once hot, remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook until golden and caramelised, about 5-6 minutes per side. Keep an eye on the heat; if it’s too high, the sugar can burn rather than caramelise!
4. Simmer: Once the chicken is beautifully caramelised, transfer it to the broth. Add the reserved marinade to the pot as well. Cover and let everything simmer together on low heat for 10-15 minutes, allowing the flavours to meld.
5. Cook the Rice: If you haven’t prepped your rice, now’s the time! Follow the package instructions for perfect fluffy rice. It’s great to have that warmth ready to soak up all the delicious broth.
6. Serve: To serve, spoon the rice into bowls and ladle the broth over. Place the chicken thighs on top, and garnish with chopped scallions and cilantro. You’ll want to dive right in!

Pro Tips & Variations

Here are some fun variations to make this dish your own:

• Add some veggies! Feel free to toss in sliced carrots, bok choy, or baby corn to the broth for added nutrients and crunch.
• For a spicy kick, try adding a few slices of fresh chili or a drizzle of sriracha before serving.
• If you’re going gluten-free, swap the soy sauce for a gluten-free version, like tamari.
• Want a creamier texture? Stir in a splash of coconut milk or cream right before serving.

Serving Suggestions

This Caramelised Soy Chicken in Garlic Ginger Broth is delightful all on its own, but if you want to elevate your meal, serve it with a nice crusty bread to soak up that rich broth or a light salad on the side. A steaming cup of green tea or a chilled glass of sake pairs wonderfully too, helping to balance the meal and enhance the flavors. It’s the kind of dish that invites you to sit down, linger over your delicious meal, and share stories with family or friends—it’s heartwarming and nourishing!

Storage Tips

Any leftovers? Lucky you! This dish stores surprisingly well. Allow the broth to cool completely before transferring it to an airtight container. It will keep in the fridge for about 3-4 days. You can also freeze the broth and chicken together for up to 3 months. Just remember to let it thaw in the refrigerator overnight before reheating.

When reheating, do it gently on the stovetop or in the microwave, and add a splash of chicken or vegetable broth if it seems too thick. You want that delicious flavor to shine through, so don’t rush it!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too. Just keep an eye on them while cooking, as they can dry out a bit faster than thighs. They’ll still be delicious!

What if I don’t have sesame oil?

No worries! If you can’t find sesame oil, you can skip it or use a neutral oil like canola or grapeseed oil. It won’t have that nutty depth of flavor, but the dish will still be tasty!

Can I make this dish in advance?

Yes, you can! The flavors actually improve after a day in the fridge, making it a great option for meal prepping. Just reheat as advised earlier, and it’ll taste even better the second time around!

How spicy is this dish?

This recipe is relatively mild, focusing more on the savory and aromatic flavors of garlic and ginger. If you love spice, feel free to amp it up with some fresh chili or sriracha when serving!

Conclusion

I hope you love making and enjoying this Caramelised Soy Chicken in Garlic Ginger Broth with Rice as much as I do. It’s perfect for cozy nights in, casual get-togethers, or even meal prep for the week ahead. I’d love to hear how your version turns out, so be sure to drop a comment below and share your thoughts or any fun twists you added! Happy cooking, my friend!

Delicious Caramelised Soy Chicken Garlic Ginger Broth Rice

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• Author: antaki
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Savor Caramelised Soy Chicken in a rich Garlic Ginger Broth served with fluffy Rice A perfect dish for a savory meal any time 151 chars

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Ingredients

Scale 1x2x3x

4 chicken thighs, boneless and skinless

3 tablespoons soy sauce

1 tablespoon honey or brown sugar

1 tablespoon vegetable oil

4 cups chicken or vegetable broth

3 cloves garlic, minced

1 tablespoon ginger, freshly grated

1 tablespoon sesame oil

1 tablespoon rice vinegar

Salt and pepper, to taste

2 cups cooked rice

Chopped scallions for garnish

Chopped cilantro for garnish

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Instructions

Marinate the Chicken: In a medium bowl, combine the soy sauce, honey, and a pinch of pepper. Add the chicken thighs and let them marinate for at least 15 minutes.

Prepare the Broth: In a large pot, heat the vegetable oil. Add minced garlic and grated ginger, cooking for 1 minute. Pour in the broth, sesame oil, rice vinegar, and season with salt and pepper. Bring to a simmer.

Caramelise the Chicken: In a skillet, heat oil over medium-high heat. Add chicken, cooking until caramelised, about 5-6 minutes per side.

Simmer: Transfer the chicken to the broth, adding the reserved marinade. Cover and simmer for 10-15 minutes.

Cook the Rice: Prepare rice according to package instructions.

Serve: Spoon rice into bowls, ladle broth over it, place chicken on top, and garnish with scallions and cilantro.

Notes

A comforting dish featuring tender caramelised soy chicken served in a garlic ginger broth, paired with rice for a delightful meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Cuisine: Asian

Nutrition

• Serving Size: 4 servings
• Calories: 450
• Sugar: 5g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 30g

Keywords: caramelised soy chicken, garlic ginger broth, comfort food, chicken recipe, Asian cuisine