Introduction

Hey there, kitchen friends! Have you ever had one of those days where you just crave something deeply comforting, incredibly flavorful, but also super easy to pull together? That’s exactly the feeling that inspired this recipe for Caramelized Soy Chicken in a dreamy Garlic Ginger Broth. It reminds me of those perfect cozy nights in, maybe with a gentle rain outside, and a big, warm bowl of deliciousness in your lap.

This isn’t just any chicken dish; it’s chicken coated in a gorgeous, slightly sticky, sweet and savory glaze, bathing in an aromatic broth packed with fresh garlic and ginger. And served simply over fluffy rice? Pure bliss! It honestly feels like a hug in a bowl, and you won’t believe how simple it is to make. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Perfect for busy weeknights when you need dinner on the table without a fuss.
Easy: Simple steps, minimal fuss, maximum flavor payoff! You don’t need to be a gourmet chef for this one.
Great for Sharing: While maybe not traditionally “giftable” in a box, it’s the ultimate meal to share with loved ones around the dinner table.
Crowd-Pleasing: The flavors are universally loved – sweet, savory, aromatic, and comforting. It’s a guaranteed hit!

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

4 bone-in, skin-on Chicken thighs: These are my go-to for flavor and juicy meat. Plus, that crispy skin is everything!
1 bunch fresh Cilantro: For a pop of fresh, herby brightness at the end.
4 cloves Garlic: We’re using a good amount here for that wonderful aromatic base. Mince it up!
1 tbsp fresh Ginger: Adds a warm, slightly spicy kick. Grating or finely mincing works best.
1 Green onion: Perfect for garnish, adding a mild oniony crunch.
2 cups Chicken broth: The base of our flavorful broth!
3 tbsp Soy sauce: Brings that essential umami and savory depth.
2 cups Jasmine rice: My favorite choice for its lovely aroma and fluffy texture. You’ll also need 4 cups of water to cook it.
2 tbsp Brown sugar: Gives that beautiful caramelization and balances the savory notes.
1 tsp Cornstarch: Our secret weapon for thickening the sauce just enough.
Salt and pepper: The essential seasonings!
1 tbsp Sesame oil: Adds a wonderful nutty aroma and flavor, especially good for finishing.
1 tbsp Vegetable oil: For searing the chicken until golden and crispy.
4 cups Water: To cook the rice perfectly.

How to Make It

Alright, let’s get cooking! You’ve got this.

First things first, let’s get your rice going. Rinse the 2 cups of Jasmine rice under cold water until it runs clear. This helps get rid of excess starch for fluffier rice. Add the rinsed rice and 4 cups of water to a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed. Let it sit, covered, for 5-10 minutes after cooking before fluffing with a fork.
While the rice is doing its thing, prep your flavor makers! Finely mince your garlic cloves and ginger. Thinly slice the green onion for garnish, separating the white and green parts if you like, and roughly chop your fresh cilantro.
Pat your chicken thighs really dry with paper towels. This is a key step for getting that gorgeous crispy skin! Season them generously all over with salt and pepper.
Heat the vegetable oil in a large skillet or pot over medium-high heat. Once hot, carefully place the chicken thighs in the skillet skin-side down. Don’t overcrowd the pan – cook in batches if necessary. Let them sear undisturbed for 6-8 minutes, or until the skin is deeply golden brown and crispy.
Flip the chicken and cook for another 2-3 minutes on the other side. Then, remove the chicken from the skillet and set it aside on a plate for a moment.
Reduce the heat to medium. Add the minced garlic and ginger to the skillet (using the chicken drippings – yum!). Stir constantly for about 1 minute until fragrant. Don’t let it burn!
Carefully pour in the chicken broth and soy sauce. Add the brown sugar. Stir well, scraping up any browned bits from the bottom of the pan – that’s flavor city!
Bring the broth mixture to a gentle simmer.
In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to make a slurry.
Return the seared chicken thighs to the skillet, skin-side up, nestling them into the broth. Make sure the skin stays mostly out of the liquid to keep it crisp.
Cover the skillet and let it simmer gently for 15-20 minutes, or until the chicken is cooked through (an internal temperature of 165°F or 74°C).
Remove the chicken from the skillet again and set aside. Give the broth a quick whisk. Pour the cornstarch slurry into the simmering broth, stirring constantly until the sauce thickens slightly. This should only take about 30 seconds to 1 minute.
Turn off the heat and stir in the sesame oil. Taste the sauce and add a pinch more salt or pepper if you think it needs it.
Now for the best part – serving! Fluff your cooked Jasmine rice and spoon it into bowls. Place a caramelized chicken thigh over the rice, then generously spoon that gorgeous garlic ginger broth over and around the chicken and rice. Garnish with fresh cilantro and sliced green onions.

Substitutions & Additions

Recipes are just a starting point! Feel free to get creative and make this dish your own:

Chicken: You could use boneless, skinless chicken thighs or even chicken breasts, but adjust the cooking time as they’ll cook faster. Bone-in legs would also work!
Veggies: Want to add some greens? You could toss in some broccoli florets, snap peas, or sliced bell peppers during the last 5-10 minutes of simmering. Spinach wilts beautifully right at the end.
Spice: Add a pinch of red pepper flakes with the garlic and ginger for a little heat.
Rice: Brown rice, basmati rice, or even quinoa would work instead of Jasmine rice. Just follow the package directions for cooking.
Garnish: Toasted sesame seeds add a lovely finish!
Soy-Free? Look for coconut aminos as a soy sauce substitute, though the flavor will be slightly different.

Tips for Success

Pat Dry is Key: Seriously, getting that chicken skin super dry is the secret to crispiness!
Don’t Crowd the Pan: Give your chicken thighs space to sear properly. If they’re too close, they’ll steam instead of brown.
Low and Slow Simmer: Once the chicken is in the broth, keep the heat low. A rapid boil can make the chicken tough. Gentle simmering keeps it tender.
Taste and Adjust: Always taste the sauce before thickening and adjust salt, pepper, or even a little more brown sugar if needed.
Prep Ahead: You can mince your garlic, ginger, and chop your green onion and cilantro ahead of time and keep them in separate containers in the fridge. This makes dinner prep even faster!

How to Store It

Got leftovers? Lucky you! This dish stores beautifully.

Let the chicken and rice cool completely before transferring to airtight containers. I usually store the chicken and sauce together and the rice separately, as this helps the rice texture stay better. Store in the refrigerator for up to 3-4 days.

To reheat, gently warm the chicken and sauce on the stovetop or in the microwave. Reheat the rice separately. If the sauce is too thick after chilling, you can loosen it with a splash of chicken broth or water.

FAQs

Can I use boneless chicken thighs?

Yes, you absolutely can! Boneless, skinless thighs will cook faster, likely in about 10-12 minutes of simmering, depending on their size. Skin-on boneless thighs would also work; just sear them skin-side down first.

Is this dish spicy?

As written, no, it’s not spicy. The fresh ginger provides warmth, but not heat. If you like spice, add some red pepper flakes or a dash of sriracha to the sauce!

Can I make this recipe gluten-free?

To make it gluten-free, you would need to use tamari or a gluten-free soy sauce substitute instead of regular soy sauce. Ensure your chicken broth is also gluten-free.

What’s the best way to get crispy chicken skin?

Two main things: patting the skin very dry before searing and starting the chicken skin-side down in a hot pan without moving it for several minutes until it’s deeply golden brown.

Cozy Caramelized Soy Chicken with Garlic Ginger Broth & Rice

A simple and comforting weeknight meal featuring chicken coated in a sweet and savory caramelized soy glaze, simmered in an aromatic garlic ginger broth, and served over fluffy rice. It's described as a 'hug in a bowl'.

Print Recipe Pin Recipe

Cook Time 20

Servings 4 servings

Equipment

Large skillet or pot
Pot for cooking rice
Small bowl for cornstarch slurry

Ingredients

Main Ingredients

4 bone-in, skin-on Chicken thighs These are my go-to for flavor and juicy meat. Plus, that crispy skin is everything!
1 bunch fresh Cilantro For a pop of fresh, herby brightness at the end.
4 cloves Garlic Mince it up!
1 tbsp fresh Ginger Adds a warm, slightly spicy kick. Grating or finely mincing works best.
1 Green onion Perfect for garnish, adding a mild oniony crunch.
2 cups Chicken broth The base of our flavorful broth!
3 tbsp Soy sauce Brings that essential umami and savory depth.
2 cups Jasmine rice My favorite choice for its lovely aroma and fluffy texture.
2 tbsp Brown sugar Gives that beautiful caramelization and balances the savory notes.
1 tsp Cornstarch Our secret weapon for thickening the sauce just enough.
Salt The essential seasonings!
Pepper The essential seasonings!
1 tbsp Sesame oil Adds a wonderful nutty aroma and flavor, especially good for finishing.
1 tbsp Vegetable oil For searing the chicken until golden and crispy.
4 cups Water To cook the rice perfectly.
2 tbsp cold Water for cornstarch slurry

Instructions

First things first, let's get your rice going. Rinse the 2 cups of Jasmine rice under cold water until it runs clear. This helps get rid of excess starch for fluffier rice. Add the rinsed rice and 4 cups of water to a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed. Let it sit, covered, for 5-10 minutes after cooking before fluffing with a fork.
While the rice is doing its thing, prep your flavor makers! Finely mince your garlic cloves and ginger. Thinly slice the green onion for garnish, separating the white and green parts if you like, and roughly chop your fresh cilantro.
Pat your chicken thighs really dry with paper towels. This is a key step for getting that gorgeous crispy skin! Season them generously all over with salt and pepper.
Heat the vegetable oil in a large skillet or pot over medium-high heat. Once hot, carefully place the chicken thighs in the skillet skin-side down. Don't overcrowd the pan – cook in batches if necessary. Let them sear undisturbed for 6-8 minutes, or until the skin is deeply golden brown and crispy.
Flip the chicken and cook for another 2-3 minutes on the other side. Then, remove the chicken from the skillet and set it aside on a plate for a moment.
Reduce the heat to medium. Add the minced garlic and ginger to the skillet (using the chicken drippings - yum!). Stir constantly for about 1 minute until fragrant. Don't let it burn!
Carefully pour in the chicken broth and soy sauce. Add the brown sugar. Stir well, scraping up any browned bits from the bottom of the pan – that's flavor city!
Bring the broth mixture to a gentle simmer.
In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to make a slurry.
Return the seared chicken thighs to the skillet, skin-side up, nestling them into the broth. Make sure the skin stays mostly out of the liquid to keep it crisp.
Cover the skillet and let it simmer gently for 15-20 minutes, or until the chicken is cooked through (an internal temperature of 165°F or 74°C).
Remove the chicken from the skillet again and set aside. Give the broth a quick whisk. Pour the cornstarch slurry into the simmering broth, stirring constantly until the sauce thickens slightly. This should only take about 30 seconds to 1 minute.
Turn off the heat and stir in the sesame oil. Taste the sauce and add a pinch more salt or pepper if you think it needs it.
Now for the best part – serving! Fluff your cooked Jasmine rice and spoon it into bowls. Place a caramelized chicken thigh over the rice, then generously spoon that gorgeous garlic ginger broth over and around the chicken and rice. Garnish with fresh cilantro and sliced green onions.

Notes

Substitutions & Additions:
Chicken: You could use boneless, skinless chicken thighs or even chicken breasts, but adjust the cooking time as they'll cook faster. Bone-in legs would also work!
Veggies: Want to add some greens? You could toss in some broccoli florets, snap peas, or sliced bell peppers during the last 5-10 minutes of simmering. Spinach wilts beautifully right at the end.
Spice: Add a pinch of red pepper flakes with the garlic and ginger for a little heat.
Rice: Brown rice, basmati rice, or even quinoa would work instead of Jasmine rice. Just follow the package directions for cooking.
Garnish: Toasted sesame seeds add a lovely finish!
Soy-Free? Look for coconut aminos as a soy sauce substitute, though the flavor will be slightly different.

Tips for Success:
Pat Dry is Key: Seriously, getting that chicken skin super dry is the secret to crispiness!
Don't Crowd the Pan: Give your chicken thighs space to sear properly. If they're too close, they'll steam instead of brown.
Low and Slow Simmer: Once the chicken is in the broth, keep the heat low. A rapid boil can make the chicken tough. Gentle simmering keeps it tender.
Taste and Adjust: Always taste the sauce before thickening and adjust salt, pepper, or even a little more brown sugar if needed.
Prep Ahead: You can mince your garlic, ginger, and chop your green onion and cilantro ahead of time and keep them in separate containers in the fridge. This makes dinner prep even faster!

How to Store It:
Got leftovers? Lucky you! This dish stores beautifully.
Let the chicken and rice cool completely before transferring to airtight containers. I usually store the chicken and sauce together and the rice separately, as this helps the rice texture stay better. Store in the refrigerator for up to 3-4 days.
To reheat, gently warm the chicken and sauce on the stovetop or in the microwave. Reheat the rice separately. If the sauce is too thick after chilling, you can loosen it with a splash of chicken broth or water.

FAQs:
Can I use boneless chicken thighs? Yes, you absolutely can! Boneless, skinless thighs will cook faster, likely in about 10-12 minutes of simmering, depending on their size. Skin-on boneless thighs would also work; just sear them skin-side down first.
Is this dish spicy? As written, no, it's not spicy. The fresh ginger provides warmth, but not heat. If you like spice, add some red pepper flakes or a dash of sriracha to the sauce!
Can I make this recipe gluten-free? To make it gluten-free, you would need to use tamari or a gluten-free soy sauce substitute instead of regular soy sauce. Ensure your chicken broth is also gluten-free.
What's the best way to get crispy chicken skin? Two main things: patting the skin very dry before searing and starting the chicken skin-side down in a hot pan without moving it for several minutes until it's deeply golden brown.