Caramelised Soy Chicken in Garlic Ginger Broth with Rice: A Savory Comfort Meal

ByAileenrecipes

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Introduction

This Caramelised Soy Chicken in Garlic Ginger Broth is a bowl of pure, savory comfort. It features tender chicken with a sticky, slightly sweet, and deeply savory glaze, all nestled in a fragrant, umami-rich broth infused with fresh garlic and ginger. The magic of this dish lies in its beautiful contrast: the caramelised, robust flavor of the chicken against the light, aromatic, and soothing broth. It is a deeply satisfying meal that feels both nourishing and indulgent. This recipe is perfect for a busy weeknight when you crave something truly flavorful without a long cooking process, or for a cozy weekend meal where you can enjoy the therapeutic process of building the broth. It is a guaranteed way to warm up from the inside out.

Perfect for:

  • Cozy Weeknight Dinners

  • Meal Prepping for the Week

  • Fighting Off a Chill

  • Comfort Food Cravings

  • Quick yet Impressive Meals

Why You’ll Love This Caramelised Soy Chicken in Garlic Ginger Broth Recipe

Complex Flavor, Simple Process: The dish tastes like it simmered for hours, but it comes together in under an hour. The layering of flavors—from searing the chicken to building the broth—creates a depth that is far greater than the sum of its parts.

A Complete and Balanced Meal: Served over a bed of fluffy rice, this recipe provides a perfect balance of protein, carbohydrates, and vegetables. It’s a one-bowl wonder that feels complete and utterly satisfying.

Incredibly Versatile: The recipe is a fantastic template. You can easily swap the vegetables for what you have on hand, use tofu instead of chicken, or adjust the level of sweetness and saltiness to your personal preference.

Excellent for Meal Prep: Both the caramelised chicken and the broth hold up wonderfully in the refrigerator. You can pack components separately for lunches, ensuring a restaurant-quality meal midday. The flavors often improve overnight.

Preparation and Cooking Time
Total Time: 45 minutes
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4 servings
Calories per serving: Approximately 450-550 calories

Nutritional Information (Per Serving – Estimate):
Calories: 450-550 kcal
Protein: 35g
Carbohydrates: 45g
Fat: 14g
Fiber: 2g
Sugar: 12g

Nutritional Disclaimer
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

For the Chicken and Broth:

  • 1.5 lbs boneless, skinless chicken thighs

  • 1 tablespoon neutral oil (e.g., avocado, canola)

  • 4 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 4 cups chicken broth, low sodium

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 2 scallions, sliced (white and green parts separated)

For the Caramelisation Glaze:

  • 3 tablespoons soy sauce

  • 2 tablespoons honey or maple syrup

  • 1 tablespoon brown sugar

  • 1 tablespoon water

For Serving:

  • 2 cups cooked jasmine or white rice

  • 1 cup sliced bok choy or spinach

  • Sesame seeds and sliced scallion greens for garnish

Step-by-Step Instructions

  1. Cook the Chicken: Pat the chicken thighs dry and season lightly with black pepper. Heat the neutral oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until well-browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

  2. Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the minced garlic, grated ginger, and the white parts of the scallions. Sauté for 60-90 seconds until fragrant, being careful not to burn them.

  3. Build the Broth: Pour the chicken broth into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Add the 2 tablespoons of soy sauce, rice vinegar, and sesame oil. Bring to a gentle simmer.

  4. Prepare the Glaze: While the broth simmers, whisk together the ingredients for the caramelisation glaze in a small bowl: 3 tablespoons soy sauce, honey, brown sugar, and water.

  5. Caramelise the Chicken: Slice the cooked chicken thighs into bite-sized pieces or strips. Return the chicken to the skillet with the simmering broth. Pour the glaze over the chicken. Continue to simmer, stirring occasionally, for 8-10 minutes, allowing the sauce to reduce and cling to the chicken, creating a sticky, caramelised coating.

  6. Wilt the Greens: In the last 2 minutes of cooking, stir the sliced bok choy or spinach into the hot broth to wilt.

  7. Final Seasoning: Taste the broth and adjust seasoning if necessary, adding a splash more soy sauce for saltiness or a pinch of sugar for balance.

How to Serve Caramelised Soy Chicken in Garlic Ginger Broth

  • As a complete one-bowl meal, spooned over a generous bed of fluffy white rice.

  • Garnished generously with sliced scallion greens and a sprinkle of sesame seeds.

  • With a side of quick-pickled vegetables (like cucumbers or carrots) for a bright, acidic contrast.

  • Alongside steamed dumplings or potstickers for an extended Asian-inspired feast.

Additional Tips for Caramelised Soy Chicken in Garlic Ginger Broth

  • For the best texture and flavor, use chicken thighs instead of breasts. They remain juicier during the simmering process and have more inherent flavor.

  • Do not rush the initial browning of the chicken. The fond (browned bits) left in the pan is the foundation for the broth’s deep flavor.

  • For a clearer broth, you can skim any excess fat or foam from the surface after adding the broth and bringing it to a simmer.

  • If your glaze isn’t thickening to your liking, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering broth and chicken for the last few minutes of cooking.

Recipe Variations of Caramelised Soy Chicken in Garlic Ginger Broth

Spicy Version: Add 1-2 teaspoons of sriracha or chili-garlic paste to the broth, or garnish with sliced fresh red chilies.

Vegetarian Version: Substitute the chicken with firm tofu (pressed and cubed) and use vegetable broth. Pan-fry the tofu until golden before adding it back with the glaze.

Extra Vegetable Version: Add more vegetables like sliced mushrooms, carrots, or broccoli florets. Add them to the broth after sautéing the aromatics, allowing them to simmer for a few minutes before adding the chicken back in.

Freezing and Storage for Caramelised Soy Chicken in Garlic Ginger Broth

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice is best stored separately from the chicken and broth to prevent it from becoming mushy.

Freezing: This dish can be frozen for up to 2 months, though the texture of the chicken may soften slightly upon thawing. Thaw overnight in the refrigerator and reheat gently on the stovetop.

FAQ Section about Caramelised Soy Chicken in Garlic Ginger Broth

Can I use chicken breasts?
Yes, but be very careful not to overcook them. Use a meat thermometer and remove them from the pan as soon as they reach 165°F (74°C) to prevent them from becoming dry and tough during the simmering step.

My sauce isn’t getting sticky. What can I do?
Ensure the broth is at a steady simmer, not a boil. If it’s still too thin, the cornstarch slurry mentioned in the tips (1 tsp cornstarch + 1 tbsp water) will thicken it quickly.

Is there a substitute for the honey?
Absolutely. Maple syrup, agave nectar, or even a light brown sugar syrup will work well as a one-to-one substitute.

Conclusion of Caramelised Soy Chicken in Garlic Ginger Broth Recipe

Caramelised Soy Chicken in Garlic Ginger Broth is the epitome of what a great home-cooked meal should be: straightforward to prepare, deeply flavorful, and profoundly comforting. It successfully bridges the gap between a quick weekday dinner and a special, soul-warming dish. The harmonious balance of salty, sweet, and umami, combined with the fragrant garlic-ginger broth, creates a dining experience that is both exciting and familiar. This recipe is a reliable keeper, one that you will find yourself returning to again and again whenever you need a bowl of something truly good.