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Caramelized Soy Chicken Garlic Ginger Broth Rice

Caramelized Soy Chicken Garlic Ginger Broth Rice

A flavorful one-pan meal featuring tender, caramelized chicken cooked with fragrant jasmine rice in a savory garlic-ginger broth. This dish is both comforting and easy to make, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 655
Ingredients Method Notes

Ingredients
  

  • 600 g boneless skinless chicken thighs, cut into bite-sized pieces
  • 60 ml dark soy sauce
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 4 cloves garlic finely minced
  • 1 tbsp fresh ginger finely grated
  • 4 spring onions whites and greens separated and sliced
  • 1 tbsp vegetable or rapeseed oil
  • 300 g jasmine rice rinsed well
  • 700 ml good-quality chicken broth low sodium is best
  • 1 tsp toasted sesame seeds for garnish
  • 1 red chilli finely sliced (optional, for garnish)

Method
 

  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with the soy sauce, honey, rice wine vinegar, and sesame oil. Mix well to ensure every piece is coated. Let it sit for at least 10 minutes while you prepare the other ingredients.
  2. Sear the Chicken: Heat the vegetable oil in a large, heavy-bottomed frying pan or skillet with a lid over a medium-high heat. Once hot, add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Sear for 3-4 minutes per side until deeply golden brown and caramelized. The honey will help create a beautiful crust. Remove the chicken from the pan and set aside. Don't worry if it's not cooked through yet.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic, grated ginger, and the sliced white parts of the spring onions to the pan. Sauté for about 1 minute until fragrant, scraping up any browned bits from the bottom of the pan. This is where so much of the flavour comes from!
  4. Toast the Rice: Add the rinsed jasmine rice to the pan and stir constantly for about a minute. I find that toasting the rice like this helps it absorb the liquid better and keeps the grains distinct.
  5. Add the Liquid: Pour the chicken broth into the pan, stirring to combine everything. Bring the mixture to a gentle simmer.
  6. Combine and Simmer: Return the seared chicken pieces (and any accumulated juices from the plate) to the pan, nestling them into the rice.
  7. Cook: Once the liquid is simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15-18 minutes, or until the rice has absorbed all the liquid and is tender. Avoid lifting the lid during this time!
  8. Rest the Dish: Turn off the heat and let the pan stand, still covered, for 5-10 minutes. This step is crucial as it allows the rice to finish steaming and become perfectly fluffy.
  9. Serve: Fluff the rice gently with a fork. Serve the Caramelized Soy Chicken and rice in bowls, garnished with the sliced green parts of the spring onions, toasted sesame seeds, and a few slices of red chilli if you like a bit of heat.

Notes

For best results, do not lift the lid while the rice is cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.