Caramelized Soy Chicken Garlic Ginger (Printable Version)

Tender chicken in sweet soy caramel with aromatic garlic-ginger broth over rice

# What You Need:

→ Chicken

01 - 1.3 pounds boneless, skinless chicken thighs
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Caramel Soy Sauce

05 - 3 tablespoons soy sauce
06 - 2 tablespoons dark brown sugar
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon water

→ Garlic Ginger Broth

10 - 1 tablespoon vegetable oil
11 - 4 garlic cloves, minced
12 - 2 tablespoons fresh ginger, grated
13 - 1 small onion, thinly sliced
14 - 3 1/4 cups low-sodium chicken broth
15 - 1 tablespoon soy sauce
16 - 1 teaspoon sesame oil

→ Rice

17 - 1.1 cups jasmine or long-grain white rice
18 - 2.1 cups water
19 - Pinch of salt

→ Garnishes (optional)

20 - 2 spring onions, sliced
21 - 1 tablespoon toasted sesame seeds
22 - Fresh cilantro leaves

# How To Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice, 2.1 cups water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, mix 3 tablespoons soy sauce, brown sugar, honey, rice vinegar, and 1 tablespoon water. Set aside.
03 - Pat chicken thighs dry, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
04 - Discard excess oil from the pan. Return chicken to the skillet over medium heat. Pour in the caramel soy sauce. Cook, turning to coat, until sauce thickens and chicken is glazed, about 3-5 minutes. Remove chicken and cover to keep warm.
05 - In a separate pot, heat 1 tablespoon oil over medium heat. Add garlic, ginger, and onion; sauté until softened and fragrant, about 3 minutes. Pour in 3 1/4 cups chicken broth, 1 tablespoon soy sauce, and sesame oil. Bring to a simmer and cook for 10 minutes.
06 - Slice the caramelized chicken. Divide rice among bowls, ladle over garlic ginger broth, and top with chicken slices. Garnish with spring onions, sesame seeds, and cilantro if desired.

# Expert Suggestions:

01 -
  • The caramelized glaze creates that restaurant-quality gloss that makes everything look impressive
  • The garlic-ginger broth transforms plain rice into something you'll want to eat straight from the bowl
  • Everything comes together in under an hour but tastes like you put way more effort in
02 -
  • The caramel sauce will bubble aggressively and darken quickly, so keep it moving once it hits that stage
  • Letting the rice rest off the heat is crucial for perfect texture, don't skip that step
03 -
  • Pat the chicken completely dry before searing, any moisture will prevent proper browning
  • Use a light-colored pan when making the caramel so you can see the color change clearly

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