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.
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)
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