Fail-Proof Caramelised Soy Chicken Broth with Rice

Okay, so listen, you *have* to try this Caramelised Soy Chicken in Garlic Ginger Broth with Rice. It’s seriously the easiest thing EVER, but tastes like you spent hours slaving away. I swear! It’s just so comforting, you know? That warm, savory broth, that perfectly cooked rice… mmm! This recipe? Total weeknight win. I first had something similar at this tiny little hole-in-the-wall place downtown, and I was like, “I *need* to figure out how to make this!” So, after a little tweaking (okay, maybe a lot!), I finally nailed it. Trust me on this one; your family will be begging you to make this Caramelised Soy Chicken again and again.

Why You’ll Love This Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Seriously, what’s *not* to love? Okay, okay, let me tell you. First off, it’s crazy quick to prep, maybe 15 minutes? Score! And the ingredients? You probably have, like, 80% of them already. The broth? Oh. My. Goodness. So flavorful! Plus it feels kinda healthy, right? I mean, it’s chicken! My kids actually eat it, which, let’s be honest, is a HUGE win. And you can totally dial up the spice if you’re feeling fancy. Basically, it’s foolproof. You’re welcome.

Ingredients for Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Alright, let’s gather our goodies! You’ll need about 1.5 lbs of boneless, skinless chicken thighs (the star!), then 1/4 cup of low-sodium soy sauce, 2 tablespoons of packed brown sugar (yum!), 4 cloves of minced garlic (don’t skimp!), a tablespoon of minced ginger, and 4 cups of low-sodium chicken broth. Of course, grab a cup of long-grain rice, a tablespoon of sesame oil, and 2 green onions, thinly sliced, for garnish! Got it? Good!

How to Make Caramelised Soy Chicken in Garlic Ginger Broth with Rice: Step-by-Step Instructions

Ready to get cooking? This is where the magic happens! Don’t worry, it’s easier than you think. Just follow along, and you’ll have a delicious Caramelised Soy Chicken in Garlic Ginger Broth with Rice in no time!

1. Okay, first things first: Grab a bowl and whisk together that 1/4 cup of soy sauce and 2 tablespoons of brown sugar. Get it all nice and mixed up, and then toss in your 1.5 lbs of chicken thighs. Give ’em a good coating! Let those babies marinate for at least 15 minutes. The longer, the better, honestly – more flavor!
2. Next, heat up a tablespoon of sesame oil in a pot – medium-high heat is your friend here. Now, this is important: don’t overcrowd the pot! Brown the chicken on all sides. You might need to do this in batches. Trust me it makes all the difference. We’re talking gorgeous color and locked-in flavor!
3. Alright, now add in your minced garlic (4 cloves!) and minced ginger (1 tablespoon). Cook that for about a minute, until it’s fragrant. Careful not to burn the garlic, no one wants bitter garlic, yuck!
4. Pour in 4 cups of chicken broth. Bring it to a boil, then turn down the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is cooked all the way through. Poke it with a fork; if the juices run clear, you’re good to go!
5. While the chicken’s simmering away, get your rice going! Just follow the package directions for 1 cup of rice. I usually use a rice cooker because, well, I’m lazy, but you do you!
6. Finally, the grand finale! Serve the chicken and that glorious broth over the rice. Garnish with those sliced green onions. And BAM! You’ve got Caramelised Soy Chicken in Garlic Ginger Broth with Rice, ready to devour. Enjoy every last bite, and pat yourself on the back, you deserve it!

Tips for the Best Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Want to take your Caramelised Soy Chicken game to the next level? Thought so! I’ve got a few little secrets that’ll make all the difference. First of all, remember how I said not to overcrowd the pot when browning the chicken? Yeah, seriously, *don’t*. It’s tempting to just throw it all in there, but trust me, you’ll get a much better sear if you do it in batches. Also, I always use low-sodium broth to control the saltiness, you can always add more soy sauce. And hey, don’t be afraid to adjust the sweetness to your liking! A little more brown sugar never hurt anyone! Oh, and one more thing: searing the chicken really does boost the flavor. So, yeah, don’t skip that step! Finally, some days I just *need* more garlic. Feel free, go wild! Ginger too! You do you!

Serving Suggestions for Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Okay, so you’ve got your amazing Caramelised Soy Chicken… but what do you serve with it? Hmmm… Well, I loooove some steamed broccoli on the side, it’s super easy, and the bright green looks gorgeous. Stir-fried veggies are fab too! Or how about a simple side salad? Ooh, and kimchi! Seriously though, anything Asian-inspired goes perfectly. Think about your favorite sides at your local Chinese place, something like that!

Make-Ahead and Storage Tips for Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Wanna get ahead of the game? I get it! You can totally marinate that chicken overnight; just pop it in the fridge. Leftovers? They’re even better the next day! Store them in an airtight container in the fridge for up to 3-4 days. Freezing works too! Just let it cool completely, then freeze in a freezer-safe container for up to 2 months. To reheat, thaw it overnight in the fridge, and then warm it up on the stovetop or in the microwave. Easy peasy!

Frequently Asked Questions About Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Got questions? Of course, you do! That’s what I’m here for! Here are a few of the most common things people ask me about this recipe.

Can I use chicken breast instead of thighs?

Okay, so you *can* use chicken breast, but honestly, it’s just not quite the same. Thighs are way more forgiving, they stay juicy even if you accidentally overcook them a little bit. Chicken breast can dry out real fast, you know? If you *do* use breast, just keep a super close eye on it. Reduce the simmering time – maybe 15 minutes? And don’t say I didn’t warn you!

Can I make this in a slow cooker?

Ooh, slow cooker caramelised soy chicken! I haven’t tried it *myself* (yet!), but I bet it would work pretty well! I’d sear the chicken first, then toss everything into the slow cooker and cook on low for 4-6 hours. Just keep an eye on it, and don’t overcook it! Slow cookers can be temperamental, but it *should* work! Hmmm. Now I wanna try it!

Can I add vegetables to the broth?

Absolutely! That’s a fab idea! I’d add them in the last 10 minutes or so of cooking, so they don’t get all mushy. Broccoli florets, sliced carrots, bell peppers… yum! Snap peas too! It’s a great way to sneak in some extra veggies. Just be careful not to overcrowd the pot!

Is this recipe gluten-free?

Almost! But soy sauce usually contains wheat, so it’s not naturally gluten-free. But don’t worry, just swap out the regular soy sauce for tamari! Tamari is a gluten-free soy sauce alternative, and it tastes pretty much the same, honest! Easy fix!

Can I use honey instead of brown sugar?

Yep! Honey works great in this recipe. It’ll give the chicken a slightly different flavor, a little more floral, but it’s still delicious! Just use the same amount – 2 tablespoons. It might be a *tad* stickier, but who doesn’t love a little extra stickiness?

Estimated Nutritional Information for Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Okay, so here’s the deal: these numbers are just estimates! But, each serving’s roughly around 350 calories, with 30g protein, 30g carbs, and 12g fat. Not bad, right?

Enjoyed This Caramelised Soy Chicken in Garlic Ginger Broth with Rice? Leave a Comment and Rate the Recipe!

Hey, if you loved this Caramelised Soy Chicken in Garlic Ginger Broth with Rice as much as I do, wouldja do me a favor? Leave a comment below and tell me what you thought! Did you tweak it at all? What did you serve with it? And don’t forget to rate the recipe! Oh, and share it on social media! Spread the love! You’re the best!

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