Description
Caramelized Soy Chicken in Garlic Ginger Broth with Rice is an incredible comfort meal that combines tender chicken thighs with a flavorful broth, served over fluffy rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 2 cups cooked white rice
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a bowl, combine soy sauce and brown sugar. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and add to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add minced garlic and ginger. Sauté for about 1 minute until fragrant.
- Pour in the reserved marinade and chicken broth. Bring to a simmer, then reduce heat to low. Return the chicken to the skillet and let it simmer in the broth for an additional 10 minutes.
- Stir in sesame oil and black pepper. Taste and adjust seasoning if necessary.
- Serve the chicken over cooked white rice, spooning the garlic ginger broth over the top. Garnish with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the broth.
- Substitute chicken thighs with chicken breasts for a leaner option, adjusting cooking time as needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg