This caramelized soy chicken is full of flavor and cooked in a tasty garlic ginger broth. It brings sweet and savory notes you won’t want to miss!
Just imagine the warm aroma filling your kitchen while you cook! I love serving it over fluffy rice, making it a cozy meal for any night. Yum!
Key Ingredients & Substitutions
Rice: Jasmine rice is my go-to for this dish because of its aroma and fluffy texture. Basmati is an excellent substitute if that’s what you have on hand. Both rice types work well, so feel free to choose your favorite!
Chicken: I love using chicken thighs for their tenderness and flavor. If you’re looking for a lighter option, boneless, skinless chicken breasts work too but might need less cooking time to avoid drying out.
Soy Sauce: Dark soy sauce enhances the dish’s color and richness. If you’re aiming for lower sodium, try using low-sodium soy sauce or even tamari for a gluten-free option!
Oyster Sauce: While it’s optional, oyster sauce adds a lovely depth. For a vegetarian version, you can use a mushroom-based stir-fry sauce instead.
Chili Flakes: They’re a nice touch if you like heat! If you prefer a milder dish, simply skip them or use a pinch of ground black pepper instead.
How Do You Achieve Perfectly Caramelized Chicken?
Caramelizing broth and chicken is all about managing your heat and timing. The key is to let the sugar in the brown sugar find its groove while not burning. Here’s how to do it:
- Once the chicken is in the skillet, let it sit for a minute before stirring. This way, it gets that nice golden-brown color.
- Add brown sugar and soy sauce together. Keep stirring so everything gets coated but avoid leaving it unattended.
- Watch carefully for the caramelized look. It should be a beautiful brown, which usually takes about 2-3 minutes. Don’t rush; let the caramelization work its magic!
By following these steps, you’ll get that delightful sweet and savory flavor that makes this dish so special!
How to Make Caramelized Soy Chicken in Garlic Ginger Broth with Rice
Ingredients You’ll Need:
For the Dish:
- 2 cups jasmine or basmati rice
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce (preferably dark soy sauce for color and depth)
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce (optional, for umami depth)
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 small onion, thinly sliced
- 4 cups chicken broth (low sodium preferred)
- 1 tablespoon vegetable oil or sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (optional, for heat)
- Salt and pepper to taste
- 2 scallions, chopped (for garnish)
- Fresh cilantro leaves (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes in total: 10 minutes for preparation and about 20 minutes for cooking. It’s perfect for a weeknight meal or a cozy dinner at home!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the rice under cold water until the water runs clear. This removes excess starch and helps the rice stay fluffy. Cook the rice according to the package instructions, or you can use a rice cooker. Keep it warm while you make the chicken.
2. Sear the Chicken:
In a large skillet or wok, heat the vegetable oil or sesame oil over medium-high heat. Add the cut pieces of chicken thighs and sear them until they start to brown, which will take about 4–5 minutes. Be sure not to overcrowd the pan, so the chicken gets a nice color.
3. Caramelize the Chicken:
Once the chicken is browned, stir in the brown sugar and soy sauce. Let it caramelize, coating the chicken well—this should take about 2–3 minutes. Keep stirring to avoid burning and ensure every piece is deliciously coated.
4. Add Aromatics:
Add the minced garlic, ginger, and sliced onion to the pan. Sauté everything together until the garlic is fragrant and the onions have softened, about 2 minutes.
5. Create the Broth:
Now, pour in the chicken broth and mix in the oyster sauce and rice vinegar. Stir everything to combine well. Bring this mixture to a boil, then reduce the heat to low.
6. Simmer the Dish:
Allow the chicken to simmer uncovered for about 10–15 minutes. This lets the flavors meld and the chicken cook through. Make sure to stir occasionally. Taste your broth and adjust the seasoning with salt, pepper, and chili flakes if you like it spicy!
7. Serve and Garnish:
To serve, ladle the caramelized soy chicken and broth over bowls of warm rice. Finish with a sprinkle of chopped scallions and fresh cilantro leaves for a burst of flavor.
Enjoy your comforting, flavorful Caramelized Soy Chicken in Garlic Ginger Broth with Rice! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s important to thaw it first. The best way to thaw is overnight in the fridge or by placing it in a sealed plastic bag and submerging it in cold water for quicker thawing. Make sure to pat it dry before cooking to prevent excess moisture in the pan.
How Can I Make This Recipe Ahead of Time?
You can prepare the chicken and broth in advance and store them separately in the refrigerator for up to 2 days. Reheat on the stovetop over medium heat, adding a bit of extra broth or water to loosen it up before serving over freshly made rice.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. If the broth has thickened, you can add a splash of chicken broth or water to reach your desired consistency.
Can I Make This Dish Vegetarian?
Absolutely! You can substitute the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth. For a richer flavor, add a splash of soy sauce and a dash of nutritional yeast or mushroom sauce for that umami depth!
