Caramelised Soy Chicken in Garlic Ginger Broth with Jasmine Rice

Let me introduce you to a dish that will absolutely make your kitchen smell like heaven: Caramelised Soy Chicken. Imagine juicy chicken thighs seared until golden, then simmered in a fragrant garlic ginger broth that’s both savory and slightly sweet. Pile that over fluffy jasmine rice, and you’ve got an Asian-inspired chicken dish that feels like a warm hug at the end of a long day.

I don’t know about you, but I live for meals that are equal parts cozy and flavorful without demanding hours in the kitchen. This recipe checks every box. It’s a comfort chicken dinner that comes together in under an hour, yet it feels like something you’d order at your favorite restaurant. Perfect for busy weeknights, special weekends, or those days when you want to treat yourself (without emptying your wallet).

So grab your apron and let’s make some magic—the kind of magic that starts with the sizzle of chicken skin hitting a hot pan and ends with everyone at the table asking for seconds.

Why You’ll Love This Caramelised Soy Chicken

• Crispy, golden chicken that’s tender and juicy inside.

• A rich soy glazed chicken broth with garlic and ginger that makes every bite sing.

• A built-in jasmine rice recipe that soaks up all the savory-sweet goodness.

• Simple ingredients that transform into something restaurant-worthy.

• One pot for the chicken, one pot for the rice—minimal fuss, maximum payoff.

Ingredients

• 4 chicken thighs (bone-in, skin-on)

• 15 ml (1 tbsp) vegetable oil

• 45 ml (3 tbsp) soy sauce

• 30 g (2 tbsp) brown sugar

• 15 g (1 tbsp) fresh ginger, minced

• 4 cloves garlic, minced

• 480 ml (2 cups) chicken broth

• 15 ml (1 tbsp) sesame oil

• 5 g (1 tsp) cornstarch (optional, for thickening)

• Salt and pepper, to taste

• 380 g (2 cups) jasmine rice

• 950 ml (4 cups) water

• 2 green onions, chopped (for garnish)

• Fresh cilantro, chopped (for garnish)

Step-by-Step Directions

1. Pat chicken thighs dry with paper towels. Season generously with salt and pepper.

2. Heat vegetable oil in a large pot or deep skillet over medium-high heat.

3. Place chicken skin-side down and sear for 5–7 minutes until the skin is crispy and golden.

4. Flip chicken and stir in soy sauce, brown sugar, ginger, and garlic. Coat the chicken well.

5. Pour in chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through.

6. While the chicken cooks, rinse the jasmine rice until the water runs clear. Combine with water in a separate pot, bring to a boil, then cover and cook on low for 15–20 minutes until fluffy.

7. Optional: For thicker broth, stir in a cornstarch slurry and simmer 2–3 minutes.

8. Slice chicken, serve over rice, ladle garlic ginger broth on top, and finish with green onions and cilantro.

Tips for the Best Soy Glazed Chicken

Here’s the deal: searing the chicken properly is everything. Don’t move it around in the pan—let the skin sizzle until it’s that irresistible golden brown. That’s where all the flavor (and crunch) lives.

Want to make it even more indulgent? Add a drizzle of sesame oil right before serving for a nutty finish. If you like spice, toss in a few slices of fresh chili or a dash of chili flakes into the broth. Oh, and don’t skip the rice rinse—it keeps the grains light and fluffy instead of sticky.

This dish is flexible too. You can swap thighs for drumsticks or even boneless chicken if that’s what you have on hand. Just adjust the simmer time slightly to avoid overcooking.

A Personal Story from My Kitchen

This recipe was born on a chilly evening when I wanted something cozy but not heavy. I had chicken thighs and soy sauce on hand (my pantry MVPs), plus a craving for something fragrant. Out came the garlic, ginger, and a little brown sugar—just enough to balance the saltiness.

As it simmered away, my whole house smelled like comfort. My kids actually wandered into the kitchen asking, “When’s dinner?!” before I even set the table. That night, it became one of those recipes I knew I’d make again and again. And honestly? It’s now my go-to when I want to impress guests without spending all day cooking.

What to Serve with Caramelised Soy Chicken

This dish is already a complete meal with rice, but you can absolutely dress it up with sides. Steamed bok choy, roasted broccoli, or a crisp cucumber salad would add freshness and balance.

If you’re hosting, pair it with spring rolls or dumplings as an appetizer and maybe a light dessert like mango sorbet to keep things refreshing. And if you’re really leaning into comfort mode, don’t be shy about serving extra broth in a little side bowl—it’s too good not to slurp.

How to Store Leftovers

If by some miracle you have leftovers, store them in an airtight container in the fridge for up to 3 days. The rice and chicken reheat beautifully in the microwave, but I recommend sprinkling a little water over the rice before reheating to keep it soft.

You can also reheat the chicken and broth on the stove for that just-cooked flavor. Freezing works too—store chicken and broth together in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge and reheat gently. (The rice doesn’t freeze as well, so it’s better to make fresh when you’re ready to enjoy again.)

FAQs About This Garlic Ginger Chicken

Can I use boneless chicken?

Yes! Boneless thighs or even breasts work. Just reduce simmering time so they don’t dry out.

Do I have to use jasmine rice?

Not at all—basmati or even plain white rice works. But jasmine rice gives that fragrant, authentic touch.

Can I make this in advance?

Absolutely. Cook it a day ahead, refrigerate, and reheat with a splash of broth. The flavors get even deeper.

How do I thicken the broth?

A quick cornstarch slurry works wonders. But if you love a lighter broth, you can skip it.

Bringing It All Together

There’s just something magical about Caramelised Soy Chicken. From the crispy skin to the sweet-savory garlic ginger broth, it’s the kind of comfort chicken dinner that feels like a little celebration on a plate. Pair it with fluffy jasmine rice and you’ve got an Asian-inspired chicken dish that’s both simple and satisfying.

Next time you’re craving a meal that’s cozy, flavorful, and just a little bit fancy without any fuss, give this recipe a try. One bite and you’ll see why it’s become a staple in my kitchen—and maybe soon in yours too.

Discover more delicious recipes by following me on Facebook and Pinterest.

Caramelised Soy Chicken

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• Author: Olivia Hartwellen
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A fragrant Asian-inspired chicken dinner featuring crispy golden chicken thighs simmered in a sweet-savory garlic ginger broth, served over fluffy jasmine rice. This cozy comfort dish is hearty yet simple, ready in under an hour, and guaranteed to fill your kitchen with irresistible aromas.

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Ingredients

Scale 1x2x3x

• 4 chicken thighs (bone-in, skin-on)

• 15 ml (1 Tbsp) vegetable oil

• 45 ml (3 Tbsp) soy sauce

• 30 g (2 Tbsp) brown sugar

• 15 g (1 Tbsp) fresh ginger, minced

• 4 cloves garlic, minced

• 480 ml (2 cups) chicken broth

• 15 ml (1 Tbsp) sesame oil

• 5 g (1 tsp) cornstarch (optional, for thickening)

• Salt and pepper, to taste

• 380 g (2 cups) jasmine rice

• 950 ml (4 cups) water

• 2 green onions, chopped (for garnish)

• Fresh cilantro, chopped (for garnish)

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Instructions

• Pat chicken thighs dry and season with salt and pepper.

• Heat vegetable oil in a large skillet or pot over medium-high heat. Place chicken skin-side down and sear 5–7 minutes until golden and crispy.

• Flip chicken, then stir in soy sauce, brown sugar, ginger, and garlic, coating the chicken well.

• Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through.

• While chicken simmers, rinse jasmine rice until water runs clear. Cook rice with 4 cups water: bring to a boil, cover, and reduce to low heat for 15–20 minutes until fluffy.

• Optional: thicken broth with cornstarch slurry, simmering 2–3 minutes.

• Slice chicken and serve over jasmine rice. Ladle garlic ginger broth on top, garnish with green onions, cilantro, and a drizzle of sesame oil.

Notes

Proper searing gives the chicken skin its rich flavor and crispness—don’t rush it.

Add chili flakes or fresh chili slices for a spicy version.

Boneless chicken works too; adjust cook time slightly.

For a nutty finish, drizzle sesame oil just before serving.

Rice freezes poorly—make fresh when reheating leftovers.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner / Chicken
• Method: Skillet + Stovetop
• Cuisine: Asian-Inspired