A Flavorful Journey
Picture this: tender chicken thighs that caramelise beautifully, simmering in a fragrant garlic ginger broth, with the warm comfort of rice waiting to soak it all up. My Caramelised Soy Chicken in Garlic Ginger Broth with Rice: An Incredible Ultimate Recipe is like a warm hug after a long day, perfect for those busy weeknights when you crave something hearty yet nourishing. This delightful dish balances savory, sweet, and a hint of heat, making it a true crowd-pleaser. You’ll love how simple ingredients come together to create something that feels luxurious yet effortless.
Serving Versatility
The beauty of this recipe is its incredible versatility. You can serve Caramelised Soy Chicken in Garlic Ginger Broth with Rice in various ways! Enjoy it over jasmine rice, nestle it in warm noodles, roll it up in a soft wrap, or relish it solo for a lower-carb option. Each way delivers a burst of flavor that will keep you coming back for seconds!
Full Recipe Section
Ingredients:
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup jasmine rice
- 2 cups water (for rice)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Directions:
To create this amazing dish, follow these straightforward steps:
- Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
- Marinate: In a bowl, combine soy sauce, sesame oil, garlic, ginger, and brown sugar. Add the chicken pieces, ensuring they are fully coated. Let marinate for 10 minutes.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork once done.
- Sauté Chicken: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated chicken pieces and sauté until they are caramelised and cooked through, about 5-7 minutes.
- Add Broth: Pour in the chicken broth and rice vinegar. Bring to a boil, then reduce the heat to simmer.
- Thicken the Broth: Once simmering, add the cornstarch mixture slowly while stirring to thicken the broth. Simmer for an additional 5 minutes.
- Final Touches: Taste and adjust seasoning with more salt or pepper if needed.
- Serve: The dish is now ready! Serve the caramelised chicken and broth over a bed of fluffy jasmine rice.
- Garnish: Top with sliced green onions for an added burst of flavor and freshness.
By following these steps, you’ll create a delicious and heartwarming meal that your family and friends will delight in.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Calories: Approximately 450 per serving
Why You’ll Love This Recipe
- Quick preparation: Perfect for weeknight dinners!
- Budget-friendly ingredients: Easy on the wallet, big on flavor.
- Big, cozy flavor: A meal that feels like a warm embrace.
- Nutritional value: Wholesome ingredients that nourish the body.
- Customizability: Make it your own with spices or veggies!
Cultural or Cooking Technique Note
This dish is inspired by Asian flavors and showcases the beauty of simple techniques like marinating and simmering, allowing all the ingredients to marry beautifully.
Serving Suggestions
- Over Rice: Serve this hearty dish over fluffy jasmine rice for a comforting dinner.
- With Noodles: Toss it with your favorite noodles to create a satisfying bowl.
- In Wraps: Fill soft tortillas with the chicken and broth for a delicious handheld meal.
- Solo: Enjoy the chicken and broth on its own for a low-carb delight!
Pro Tips for Success
- Seasoning: Balance is key, so taste as you go and adjust accordingly.
- Heat Control: Keep an eye on the heat while sautéing to avoid burning the garlic.
- Chopping Techniques: Try to cut the chicken into uniform pieces for even cooking.
Storage & Reheating
To enjoy leftovers, store any unused Caramelised Soy Chicken in an airtight container in the fridge for up to three days. You can also freeze it for up to a month. To reheat, warm it gently on the stove with a splash of water or broth to restore its lovely texture and flavor.
Closing Paragraph
I invite you to give this Caramelised Soy Chicken in Garlic Ginger Broth with Rice a try. Customize it with your favorite veggies or spices! Don’t forget to share your experience and rate this recipe. Your feedback means the world to me!
🎀 Final Thoughts
Cooking is a journey in my cozy kitchen, and I’m thankful to share this recipe with you. May it bring warmth and joy to your table just like it does to mine.
“Follow me on Pinterest for more cozy, quick, and nostalgic recipes.” If you loved this recipe, don’t miss my Keto Philly Cheesesteak Rolls for another comforting favorite.
Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Ingredients
For the Chicken
- 500 g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
For the Rice
- 1 cup jasmine rice
- 2 cups water for rice
For Garnishing
- 2 green onions sliced for garnish
- Salt and pepper to taste
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
- In a bowl, combine soy sauce, sesame oil, garlic, ginger, and brown sugar. Add the chicken pieces, ensuring they are fully coated. Let marinate for 10 minutes.
- Rinse the jasmine rice under cold water until the water runs clear.
Cooking
- In a saucepan, bring 2 cups of water to a boil, add the rinsed rice, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork once done.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated chicken pieces and sauté until they are caramelised and cooked through, about 5-7 minutes.
- Pour in the chicken broth and rice vinegar. Bring to a boil, then reduce the heat to simmer.
- Once simmering, add the cornstarch mixture slowly while stirring to thicken the broth. Simmer for an additional 5 minutes.
Serving
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve the caramelised chicken and broth over a bed of fluffy jasmine rice.
- Top with sliced green onions for an added burst of flavor and freshness.