Irresistible Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Introduction

Some dinners are made for busy nights; others are made for the kind of evening when you want the kitchen to feel warm and alive. This caramelised soy chicken in garlic ginger broth is firmly in the second camp: deeply savory, gently sweet, and perfumed with ginger and garlic, with a glossy sauce that begs to be spooned over fluffy rice. It’s the meal I reach for when the day has been long and I want something comforting but still bright and fresh.

The inspiration comes from the familiar, homey comfort of soy-braised chicken, where a simple pantry sauce becomes something far greater after it bubbles, reduces, and clings to the meat. Here, we lean into caramelisation for depth, then loosen it into a fragrant broth that turns every grain of rice into something special.

Why You’ll Love This Caramelised Soy Chicken

• Big flavor with simple ingredients: Soy sauce, ginger, garlic, and brown sugar build a restaurant-worthy taste without specialty shopping.

• Glossy sauce + comforting broth: You get both sticky caramelised edges and a spoonable ginger-garlic broth for the rice.

• Weeknight-friendly: Straightforward steps, one main pan, and a rice pot on the side.

• Easy to customize: Make it spicier, add vegetables, or swap chicken cuts depending on what you have.

Key Flavors: What “Caramelised Soy” Really Means

Caramelised soy chicken isn’t about candy sweetness—it’s about controlled browning. A touch of brown sugar helps the sauce darken and thicken as it simmers, while soy sauce brings salt and umami. When the chicken sears and the sauce reduces, you get that irresistible balance: savory, sweet, and a little smoky around the edges.

The second layer is the broth. Instead of reducing everything down to a sticky glaze only, we add chicken stock and aromatics—fresh ginger and plenty of garlic—so the final dish has both intensity and comfort. It’s the best of both worlds: a lacquered chicken finish with enough sauce to soak into rice.

Ingredients You’ll Need (with Exact Measurements)

These are the ingredients for 4 servings. You’ll find them again in the recipe card and printable format below.

For the Rice

• 1 1/2 cups (300 g) jasmine rice, rinsed

• 1 3/4 cups (415 ml) water (or follow your rice brand’s ratio)

• 1/2 tsp kosher salt (optional)

For the Chicken and Garlic Ginger Broth

• 1 1/2 lb (680 g) boneless, skinless chicken thighs (or skin-on thighs; see notes)

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1 tbsp cornstarch (optional, helps browning and sauce cling)

• 2 tbsp neutral oil (avocado, canola, or grapeseed)

• 6 cloves garlic, minced (about 2 tbsp)

• 1 tbsp fresh ginger, finely grated

• 1/3 cup (80 ml) low-sodium soy sauce

• 2 tbsp dark brown sugar (or light brown sugar)

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 1/2 cups (360 ml) chicken stock

• 1 tbsp toasted sesame oil

• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for a thicker broth)

Optional Finishes

• 3 scallions, thinly sliced

• 1 tsp toasted sesame seeds

• 1 small lime, cut into wedges (brightens the bowl)

• 1/2 tsp chili flakes or 1–2 tsp chili garlic sauce (heat)

How to Make Caramelised Soy Chicken in Garlic Ginger Broth

Step-by-Step Overview

This method is designed to deliver both caramelisation and a broth you can actually spoon over rice. The trick is to sear first, then build the sauce in the same pan, scraping up every browned bit.

1) Cook the Rice

Rinse 1 1/2 cups (300 g) jasmine rice until the water runs mostly clear. Combine with 1 3/4 cups (415 ml) water and 1/2 tsp kosher salt (optional). Bring to a simmer, cover, and cook on low for 12 minutes (or per package directions). Rest off heat for 10 minutes, then fluff.

2) Season and Prep the Chicken

Pat dry 1 1/2 lb (680 g) chicken thighs. Season with 1 tsp kosher salt and 1/2 tsp black pepper. If using, toss with 1 tbsp cornstarch for a light coating—this helps the surface brown and thickens the sauce slightly as it cooks.

3) Sear Until Golden

Heat 2 tbsp neutral oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear 4–5 minutes per side (work in batches if needed). You’re aiming for deep golden edges—those browned bits become flavor for the broth.

4) Bloom the Garlic and Ginger

Lower heat to medium. Push chicken to one side (or remove briefly), then add 6 minced garlic cloves and 1 tbsp grated ginger. Stir for 30–45 seconds until fragrant, taking care not to scorch the garlic.

5) Build the Caramelised Soy Base

Add 1/3 cup (80 ml) low-sodium soy sauce, 2 tbsp dark brown sugar, and 1 tbsp rice vinegar. Stir and let it bubble for about 45–60 seconds. It will smell intense and look glossy—this is the caramelisation starting.

6) Turn It Into a Garlic Ginger Broth

Pour in 1 1/2 cups (360 ml) chicken stock and scrape the bottom of the pan to dissolve all the browned bits. Bring to a gentle simmer. Reduce heat to medium-low, cover loosely, and cook 10–12 minutes, or until the chicken reaches 165°F (74°C).

7) Finish for Shine and Thickness

Stir in 1 tbsp toasted sesame oil. If you want a thicker, more spoon-coating broth, add the optional slurry: mix 1 tbsp cornstarch with 2 tbsp water, then drizzle into the simmering broth while stirring. Simmer 1–2 minutes until slightly thickened.

8) Serve Over Rice

Spoon rice into bowls, top with chicken, and ladle over plenty of the garlic ginger broth. Finish with sliced scallions, sesame seeds, and a squeeze of lime if you like brightness.

Tips for the Best Results

• Pat the chicken dry: Less moisture = better browning and deeper caramelisation.

• Don’t rush the sear: The browned bits are the foundation of the broth’s richness.

• Use low-sodium soy sauce: It gives you control—especially since the sauce reduces.

• Grate ginger finely: It melts into the broth rather than staying fibrous.

• Add vegetables if you want: Baby bok choy, sliced mushrooms, or snow peas can simmer in the broth for the last 3–5 minutes.

Serving Ideas and Variations

• Vegetable boost: Add 2 cups (200 g) sliced mushrooms or 3 cups (90 g) baby spinach near the end.

• Spicy version: Add 1/2 tsp chili flakes with the garlic/ginger, or stir in 1–2 tsp chili garlic sauce at the end.

• Citrus lift: Add 1 tsp fresh lime juice to each bowl just before serving.

• Chicken breasts: Use 1 1/2 lb (680 g) boneless breasts; reduce simmer time and pull them as soon as they hit 165°F (74°C) to keep them juicy.

FAQ: Caramelised Soy Chicken in Garlic Ginger Broth (4 Questions)

1) How do I get the chicken truly caramelised without burning the sauce?

Caramelisation here comes from two places: browning the chicken and briefly reducing the soy-sugar mixture before adding stock. Start by patting the chicken dry and searing it over medium-high heat until you see deep golden edges—this is where a lot of the “caramelised” flavor lives. Once you add the garlic and ginger, keep them moving and don’t let them sit on a scorching pan; garlic can turn bitter quickly.

When you add 1/3 cup (80 ml) soy sauce and 2 tbsp brown sugar, let it bubble only for about a minute. You’re not trying to reduce it into a thick glaze at this stage; you’re just letting the sugar dissolve and the mixture darken slightly. Then add 1 1/2 cups (360 ml) chicken stock to stop the reduction and turn it into a broth. If your stove runs hot, lower the heat a touch during the soy-sugar step. The goal is glossy and aromatic, not scorched.

2) Can I make this recipe ahead of time, and will it still taste fresh?

Yes, and it’s a great make-ahead meal because the flavors deepen as it rests. Cook the chicken and broth fully, cool, and refrigerate in an airtight container for up to 4 days. Store rice separately so it stays fluffy instead of soaking up all the broth.

To reheat, warm the chicken and broth gently in a covered skillet over medium-low heat with a splash of water or stock (2–4 tbsp / 30–60 ml) to loosen it. This prevents the sauce from becoming overly thick or salty as it reheats. If you used the optional slurry and the broth thickened a lot overnight, thinning it slightly is normal. Finish again with scallions and sesame seeds right before serving for that freshly made feel. If you want an extra pop, add a small squeeze of lime at the table—acidity can “wake up” flavors after refrigeration.

3) What’s the best cut of chicken for this garlic ginger broth?

Boneless, skinless chicken thighs (1 1/2 lb / 680 g) are the most forgiving and the most flavorful for this dish. They stay tender through simmering, and the slightly higher fat content pairs beautifully with salty-sweet soy and fragrant ginger. They also sear well, which helps build the caramelised base.

If you prefer skin-on thighs, you can absolutely use them—just start skin-side down and take your time to render and crisp the skin. You may need to pour off a little excess fat before adding garlic and ginger (leave about 1–2 tbsp in the pan). For boneless chicken breasts, the key is avoiding overcooking: sear as directed, then simmer briefly and check temperature early. The moment the thickest part reaches 165°F (74°C), pull it from the heat and let it rest in the broth so it stays juicy.

4) My sauce tastes too salty or too sweet—how do I balance it?

Balance is easy to adjust, and small tweaks make a big difference. If it tastes too salty, first confirm you used low-sodium soy sauce. Then add a bit more unsalted stock or water (start with 1/4 cup / 60 ml) and simmer for a minute to integrate. A squeeze of lime or an extra 1/2 tsp rice vinegar can also reduce the perception of salt by adding brightness.

If it tastes too sweet, add acidity first: another 1/2–1 tsp rice vinegar or lime juice. You can also add a splash more stock to dilute, then simmer gently to bring the flavors back together. If it’s not sweet enough and you want more caramel depth, add 1–2 tsp brown sugar and simmer 1–2 minutes. Finally, if the broth feels flat, a tiny drizzle of toasted sesame oil (1/2 tsp) or a pinch of black pepper can round everything out without changing the core flavor.

Final Thoughts

This caramelised soy chicken in garlic ginger broth is the kind of recipe that earns a permanent spot in your rotation because it delivers comfort and bold flavor without demanding complicated techniques. The ingredient list is built from everyday staples—soy sauce, brown sugar, garlic, ginger, stock—yet the result tastes layered, glossy, and deeply satisfying. The real magic is in the sequence: a proper sear to develop color, a quick caramelised soy reduction for depth, and then enough stock to transform everything into a fragrant broth that turns rice into something you actually crave.

It’s also a dish that meets you where you are. Want it more brothy? Add a splash of stock and keep it lighter. Prefer it thicker and clingier? Use the cornstarch slurry and simmer until it coats the back of a spoon. Feeding a crowd? Double the broth and add vegetables to stretch it. Cooking for yourself? Portion it into containers and you’ll have lunches that reheat beautifully and taste even better the next day. And because the flavors are both familiar and exciting—savory soy, gentle sweetness, aromatic ginger—this is a meal that pleases picky eaters while still feeling special enough to share.

If you make it, serve it in generous bowls, ladle extra broth over the rice, and finish with scallions and sesame. It’s simple, yes—but it’s also exactly the kind of simple that feels like care.

Irresistible Caramelised Soy Chicken in Garlic Ginger Broth with Rice

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A cozy, savory-sweet chicken dinner with caramelised soy flavor, fragrant garlic-ginger broth, and fluffy rice that soaks up every spoonful.

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Ingredients

Scale 1x2x3x

For the rice

1 1/2 cups (300 g) jasmine rice, rinsed

1 3/4 cups (415 ml) water

1/2 tsp kosher salt (optional)

For the chicken and broth

1 1/2 lb (680 g) boneless, skinless chicken thighs

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp cornstarch (optional)

2 tbsp neutral oil

6 cloves garlic, minced (about 2 tbsp)

1 tbsp fresh ginger, finely grated

1/3 cup (80 ml) low-sodium soy sauce

2 tbsp dark brown sugar

1 tbsp rice vinegar

1 1/2 cups (360 ml) chicken stock

1 tbsp toasted sesame oil

1 tbsp cornstarch + 2 tbsp water (optional slurry)

Optional finishes

3 scallions, thinly sliced

1 tsp toasted sesame seeds

1 small lime, cut into wedges

1/2 tsp chili flakes (optional)

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Instructions

Cook the rice: Combine 1 1/2 cups (300 g) rinsed jasmine rice with 1 3/4 cups (415 ml) water and optional 1/2 tsp salt. Bring to a simmer, cover, and cook on low for 12 minutes. Rest off heat 10 minutes, then fluff.

Season the chicken: Pat dry 1 1/2 lb (680 g) chicken thighs. Season with 1 tsp salt and 1/2 tsp pepper. Toss with 1 tbsp cornstarch if using.

Sear: Heat 2 tbsp neutral oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until deeply golden (work in batches if needed).

Aromatics: Reduce heat to medium. Add minced garlic and grated ginger; stir 30–45 seconds until fragrant.

Caramelise: Add soy sauce, brown sugar, and rice vinegar. Stir and let bubble 45–60 seconds.

Simmer in broth: Add chicken stock and scrape the pan. Bring to a gentle simmer, reduce heat to medium-low, and cook 10–12 minutes until chicken reaches 165°F (74°C).

Finish: Stir in toasted sesame oil. For a thicker broth, add the optional cornstarch slurry and simmer 1–2 minutes.

Serve: Spoon rice into bowls, top with chicken, and ladle broth over. Garnish with scallions, sesame seeds, and lime wedges if desired.

Notes

Low-sodium soy sauce is recommended; the sauce reduces and can become too salty with regular soy sauce.

For extra vegetables, simmer sliced mushrooms or baby bok choy in the broth for the last 3–5 minutes.

Store leftovers in the fridge up to 4 days. Reheat gently with a splash of water or stock.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Michelle Davis