Caramelised Soy Chicken Recipe – Garlic Ginger Broth with Rice for a Sweet & Savory Dinner
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a flavorful fusion of sweet and savory comfort. Tender chicken thighs are pan-seared until golden, then simmered in a rich soy-based glaze with garlic and ginger for depth and warmth. Served over fluffy rice and bathed in a fragrant broth, this dish is perfect for cozy dinners or meal prep. It’s a satisfying, umami-packed meal that’s easy to make and full of bold Asian-inspired flavor.
Equipment
- Large skillet or sauté pan
- Saucepan (for rice)
- Mixing bowls
- Tongs or spatula
- Knife and cutting board
- Measuring spoons and cups
Ingredients
Main Dish:
- 1 lb boneless, skinless chicken thighs
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp neutral oil (canola or vegetable)
- 1 tsp sesame oil
- 1 tbsp fresh ginger, sliced
- 1 tbsp garlic, minced
- 2 cups chicken broth
- 2 spring onions (whites for broth, greens for garnish)
- 1 cucumber, thinly sliced
- 1 lime, cut into wedges
- 2 cups cooked jasmine or basmati rice
Optional Additions:
- 1 tsp brown sugar
- ½ tsp chili flakes or sambal
- 1 tsp rice vinegar
- Fresh herbs (cilantro, Thai basil)
- Sesame seeds or chili crisp
Instructions
- Cook the Rice Prepare jasmine or basmati rice and keep warm.
- Sear the Chicken Heat neutral oil in a skillet over medium-high. Add chicken thighs and sear 3–4 minutes per side until golden.
- Caramelise with Kecap Manis Add sweet soy sauce and optional brown sugar. Cook until sticky and glazed. Remove chicken and set aside.
- Sauté Aromatics Add sesame oil to the pan. Sauté garlic and ginger until fragrant (1–2 minutes).
- Simmer the Broth Pour in chicken broth and add spring onion whites. Simmer for 5–7 minutes.
- Return Chicken to Broth Add chicken back to pan and warm through for 3–5 minutes.
- Assemble Bowls Spoon rice into bowls. Ladle broth over rice and top with chicken.
- Garnish and Serve Add cucumber slices, spring onion greens, lime wedges, and optional toppings.
Notes
- Use skinless thighs for better caramelisation and tenderness.
- Kecap manis is essential—regular soy sauce needs sugar added to mimic flavor.
- For vegetarian: use tofu or tempeh and vegetable broth.
- For low-carb: swap rice for cauliflower rice or noodles.
- Store chicken and broth separately for up to 3 days; freeze for up to 1 month.
- Reheat gently to preserve texture and flavor.