Caramelized Soy Chicken (Print View)
Tender chicken with sweet soy glaze in aromatic garlic-ginger broth over fluffy white rice.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken thighs
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ Caramel Soy Sauce
05 - 3 tbsp soy sauce
06 - 2 tbsp dark brown sugar
07 - 1 tbsp honey
08 - 1 tbsp rice vinegar
09 - 1 tbsp water
→ Garlic Ginger Broth
10 - 1 tbsp vegetable oil
11 - 4 garlic cloves, minced
12 - 2 tbsp fresh ginger, grated
13 - 1 small onion, thinly sliced
14 - 3.2 cups low-sodium chicken broth
15 - 1 tbsp soy sauce
16 - 1 tsp sesame oil
→ Rice
17 - 1.1 cups jasmine or long-grain white rice
18 - 2.1 cups water
19 - Pinch of salt
→ Garnishes
20 - 2 spring onions, sliced
21 - 1 tbsp toasted sesame seeds
22 - Fresh cilantro leaves
# How to Make:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - In a small bowl, mix soy sauce, brown sugar, honey, rice vinegar, and water. Set aside.
03 - Pat chicken thighs dry, season with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove from skillet and set aside.
04 - Discard excess oil from the pan. Return chicken to the skillet over medium heat. Pour in the caramel soy sauce. Cook, turning to coat, until sauce thickens and chicken is glazed, about 3–5 minutes. Remove chicken and cover to keep warm.
05 - In a separate pot, heat 1 tbsp oil over medium heat. Add garlic, ginger, and onion; sauté until softened and fragrant, about 3 minutes. Pour in chicken broth, soy sauce, and sesame oil. Bring to a simmer and cook for 10 minutes.
06 - Slice the caramelized chicken. Divide rice among bowls, ladle over garlic ginger broth, and top with chicken slices. Garnish with spring onions, sesame seeds, and cilantro if desired.
# Expert Suggestions:
01 -
- The way the sweet and salty caramel sauce clings to every bite of chicken feels restaurant quality but comes together in under an hour
- That aromatic broth infused with garlic and ginger transforms simple rice into something youll crave on cold nights
- Everything cooks in one skillet and one pot, meaning less cleanup and more time eating
02 -
- The caramel sauce will go from perfectly thickened to burned quickly once it starts bubbling intensely, so keep an eye on it
- Patting the chicken completely dry before searing is the difference between getting a golden crust and ending up with steamed meat
- Letting the rice rest off the heat for those 5 minutes is what keeps each grain separate instead of turning into a gummy blob
03 -
- Set out all your ingredients before you start cooking, since the sauce moves fast once it hits the heat
- Warm your serving bowls in the oven so the broth stays piping hot when you sit down to eat