Caramelized Soy Chicken
A comforting one-pot dinner featuring caramelized chicken thighs in a fragrant garlic-ginger broth, perfect for serving over jasmine rice.
Ingredients
For the chicken
- 500 g boneless and skinless chicken thighs, trimmed and cut into bite-sized pieces Chicken thighs give richness; swap for chicken breasts if preferred.
- 2 tablespoons soy sauce Use low-sodium if preferred.
- 1 tablespoon sesame oil
- 3 cloves garlic, minced Use pre-minced for convenience if needed.
- 1 inch piece fresh ginger, minced (about 1 tablespoon) Fresh is best for aroma and brightness.
- 1 tablespoon brown sugar Can substitute with honey or maple syrup.
- 3 cups chicken broth Use vegetable broth for a vegetarian option.
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening) Can use potato starch or arrowroot as alternatives.
- 1 cup jasmine rice
- 2 cups water (for rice)
- 2 green onions sliced (for garnish)
- to taste Salt and pepper
- 1 tablespoon neutral oil (for sautéing, e.g., vegetable or canola)
Instructions
Preparation
- Cut chicken into bite-sized pieces and lightly season with salt and pepper.
- In a bowl, mix soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add chicken and toss. Let marinate for 10 minutes.
Cooking
- Rinse jasmine rice under cold water until the water runs clear. In a small saucepan bring 2 cups water to a boil, add the rice, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let rest for 5 minutes, then fluff with a fork.
- Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium-high heat. Add marinated chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until nicely caramelized and cooked through.
- Pour in 3 cups chicken broth and 1 tablespoon rice vinegar. Bring to a boil, then reduce to a gentle simmer.
- Slowly whisk the cornstarch slurry into the simmering broth and stir until slightly thickened (1–2 minutes). Simmer for an additional 3–5 minutes.
- Adjust seasoning by tasting and adding salt or pepper as needed. If desired, reduce uncovered for a glossier sauce.
- To serve, spoon jasmine rice into bowls and ladle chicken and garlic-ginger broth over the rice. Garnish with sliced green onions.
Notes
Best enjoyed served over jasmine rice. Can be enriched with steamed bok choy or baby spinach, topped with soft-boiled eggs, or garnished with toasted sesame seeds.