Description

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

Ingredients

Scale

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