Caramelised Soy Chicken in Garlic Ginger Broth with Rice Bliss

This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a soul-warming comfort food that's quick to prepare and full of flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

500 g chicken thighs Remove skin and bones for easy cooking and tenderness.
2 tablespoons soy sauce Adds savory depth; opt for low-sodium for a healthier choice.
1 tablespoon sesame oil Introduces a nutty flavor; olive oil works well as a substitute.
3 cloves garlic, minced Infuses aromatic pungency; use granulated garlic if fresh is unavailable.
1 inch ginger, minced Provides spice and warmth; fresh is best for flavor.
1 tablespoon brown sugar Adds a touch of sweetness; coconut sugar or honey can be used instead.

For the Broth

3 cups chicken broth The foundation of your broth; homemade or low-sodium varieties are ideal.
1 tablespoon rice vinegar Balances flavors with a touch of acidity; apple cider vinegar can substitute nicely.
1 tablespoon cornstarch Mixed with 2 tablespoons water to thicken the broth perfectly.

For the Rice

1 cup jasmine rice A fragrant option to serve alongside; basmati rice is a suitable alternative.
2 cups water Necessary for cooking the rice to fluffy perfection.

For Garnishing

2 pieces green onions, sliced Adds color and freshness to your dish.
Salt and pepper Season according to taste for the perfect finish.

Equipment

large pot
Medium Bowl
pot for rice

Method

Preparation

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
In a medium bowl, combine soy sauce, sesame oil, garlic, ginger, and brown sugar. Add chicken and marinate for 10 minutes.
Rinse jasmine rice under cold water until it runs clear. Bring water to a boil, add rice, cover and simmer for 15 minutes.
Heat a splash of oil in a large pot over medium-high heat. Add marinated chicken and sauté for 5-7 minutes until golden.
Pour in chicken broth and rice vinegar. Bring to a boil, then reduce heat to simmer.
Whisk cornstarch and water in a bowl. Gradually stir into the broth, cooking until thickened for about 5 minutes.
Adjust seasoning with salt and pepper before serving.
Serve the chicken and broth over jasmine rice, garnishing with sliced green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage, up to 3 months. Reheat slowly in a saucepan over medium heat.

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