Description
Caramelised Soy Chicken glazed in aromatic garlicginger broth with rice comfort dish tender meat familyready flavor Savory glaze balanced umami
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon neutral oil (like canola or grapeseed) for searing
- 2–3 tablespoons brown sugar or honey (to caramelize with soy and create a glossy glaze)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1–1.5 cups chicken broth
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, finely chopped
- 1 teaspoon rice vinegar (optional)
- 2 cups cooked rice (basmati or jasmine), kept warm for serving
- 1 tablespoon sesame oil (for finishing)
- Chili flakes or a drizzle of chili sauce (optional, for heat)
- Salt and pepper, to taste
- Sliced scallions and toasted sesame seeds, for garnish
Instructions
- Start the rice: cook it according to package directions so it’s hot and fluffy when the chicken finishes.
- Season the chicken with a pinch of salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the chicken pieces in a single layer until deeply golden on the edges, about 3–4 minutes. Don’t overcrowd the pan; work in batches if needed. Transfer to a plate.
- In the same skillet, lower the heat to medium and add the onion, garlic, and ginger. Sauté until the onion is translucent and the kitchen smells heavenly—about 3–4 minutes.
- Stir in the brown sugar and soy sauce. Let the mixture bubble gently until the sugars melt and coat the aromatics, creating a glossy caramelized base, 1–2 minutes.
- Pour in the broth and bring to a simmer. Return the chicken to the pan and simmer until the chicken is cooked through and the sauce thickens to a light glaze, about 6–8 minutes. If you like a thicker sauce, whisk in a quick slurry of 1 teaspoon cornstarch with 1 tablespoon water and cook for another minute until glossy.
- Finish with sesame oil and rice vinegar (if using). Taste and adjust salt, pepper, and a pinch of chili flakes if you want more heat. The sauce should be silky and cling to the chicken.
- Serve the caramelized chicken over warm rice. Garnish with sliced scallions and sesame seeds for color and crunch.
- Enjoy immediately, spooning extra sauce over every bite for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main course
- Cuisine: Asian
Nutrition
- Calories: 550 kcal
- Sugar: 12 g
- Fat: 22 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 40 g
Keywords: caramelised, soy chicken, garlic ginger broth, rice, weeknight dinner, sesame, glaze
