Name: Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Prep time: 10 min
Cook time: PT-489180H46M37S
Total time: PT-489180H46M37S
Cuisine: Asian-Inspired
Ingredients: 4 chicken thighs (skin-on, bone-in); 1/3 cup soy sauce; 2 tablespoons brown sugar; 4 cloves fresh garlic, minced; 1 tablespoon fresh ginger, minced; 2 cups chicken broth; 2 cups cooked rice (jasmine or basmati); 2 tablespoons neutral oil (vegetable or canola); 2 green onions, chopped (optional, for garnish)

Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a cozy and flavorful dish that balances sweet, savory, and aromatic notes all in one comforting bowl. Juicy chicken thighs are seared until golden and sticky with caramelised soy, then simmered in a deeply fragrant garlic and ginger broth. Served over fluffy rice, it's a satisfying meal perfect for both weeknight dinners and weekend indulgence.

Why You’ll Love This Recipe

I love how this recipe transforms simple pantry staples into something that tastes like it took hours to make. The soy sauce and brown sugar create a glossy, savory-sweet glaze that clings to every piece of chicken, while the broth adds layers of umami from fresh garlic and ginger. It's the kind of dish that feels both nourishing and indulgent, all at once. Plus, it’s an all-in-one meal when served over rice, making cleanup a breeze.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs (skin-on, bone-in for the most flavor)
Soy sauce
Brown sugar
Fresh garlic
Fresh ginger
Chicken broth
Rice (jasmine or basmati works well)
Oil (neutral, like vegetable or canola)
Green onions (optional, for garnish)

directions

I start by seasoning the chicken thighs and searing them skin-side down in a hot pan until golden and crisp.
Then I flip them over and add a mixture of soy sauce and brown sugar, letting it simmer until the chicken is glazed and caramelised.
Next, I add minced garlic and ginger, stirring to release their aroma and deepen the flavor.
I pour in chicken broth to create a rich base and let the chicken simmer gently until cooked through and tender.
Meanwhile, I cook the rice separately so it's ready to soak up the delicious broth.
To serve, I place the rice in bowls, spoon over the chicken and plenty of that garlic-ginger broth, and garnish with chopped green onions if I have them on hand.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 35–40 minutes to cook, making the total time around 45–50 minutes.

Variations

I sometimes switch the rice for noodles or even quinoa when I want something different. For a spicy kick, I like adding a splash of chili oil or a pinch of red pepper flakes to the broth. I’ve also made this with boneless chicken thighs when I need to save time—they cook faster and still soak up all the flavor. Vegetarians in my house enjoy a version made with tofu and mushroom broth instead of chicken.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store the chicken and broth separately from the rice if I can. When I’m ready to reheat, I gently warm the broth and chicken on the stovetop until hot, and reheat the rice in the microwave or a pan with a splash of water to soften it up.

FAQs

How do I get the chicken to caramelise properly?

I make sure the pan is hot and don’t overcrowd it—this helps the chicken skin crisp up and lets the soy-sugar mixture reduce and stick to the chicken.

Can I use chicken breast instead of thighs?

Yes, I can use chicken breast, but I keep in mind it might dry out more quickly. I cook it just until done to avoid overcooking.

Is it okay to use ground ginger or garlic instead of fresh?

Fresh always gives a better aroma and flavor, but in a pinch, I’ve used ground ginger and garlic powder. I just adjust the quantity to taste.

What kind of soy sauce works best?

I usually use regular soy sauce, but I’ve tried it with low-sodium soy sauce too—it works well if I want to control the saltiness.

Can I freeze this dish?

Yes, I freeze the chicken and broth in an airtight container. Rice doesn’t always reheat well from frozen, so I prefer making a fresh batch when I reheat the chicken.

Conclusion

Caramelised Soy Chicken in Garlic Ginger Broth with Rice is one of those dishes I keep coming back to. It’s comforting, full of flavor, and easy to make with what I usually have in the kitchen. Whether I’m cooking for family or just for myself, it always hits the spot.