Caramelised Soy Chicken in Garlic Ginger Broth with Rice fits your brand perfectly: cozy, saucy, a bit “restaurant-style” but very doable on a weeknight. Below is a professional article draft that keeps your usual structure and is easy to adapt bilingually.
Recipe overview
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting bowl that layers sweet-salty sticky chicken over fluffy rice, all surrounded by a fragrant garlic ginger broth. Think of it as a cross between a sticky soy chicken stir-fry and a light, slurpy noodle soup—without the noodles. The chicken gets pan-seared until caramelised and glossy, then sits on top of rice and soaks up the aromatic broth in every bite.
This is the kind of dinner that feels “takeout special” but is built from simple pantry staples: soy sauce, garlic, ginger, a touch of sugar or honey, and stock. The broth is light yet flavorful, the chicken is sticky and golden, and the rice turns into the perfect sponge to catch all the juices. It’s cozy, comforting, and still fresh enough for any season.
Why you’ll love this recipe
- Comfort in a bowl: Sticky, caramelised chicken, fluffy rice, and a warming garlic ginger broth make this pure comfort food.
- Simple ingredients, big flavor: Uses basic pantry sauces and aromatics to create deep, layered flavor with minimal effort.
- Flexible and family-friendly: Easy to adjust sweetness, saltiness, and spice level to suit your tastes.
- Great for meal prep: The components reheat well, especially if you keep extra broth on hand.
Key ingredients
For the caramelised soy chicken
- Chicken: Boneless, skinless chicken thighs for maximum juiciness and flavor, or chicken breasts if you prefer leaner meat. Cut into bite-size pieces or strips.
- Soy sauce: A mix of light/regular soy for salt and color; you can add a splash of dark soy for deeper color if you like.
- Sweetener: Brown sugar, honey, or maple syrup to help create that sticky, glossy caramelised coating on the chicken.
- Aromatics: Fresh garlic and ginger, finely minced or grated, to perfume the chicken and the glaze.
- Acid: A little rice vinegar or lime juice to balance the sweetness and saltiness.
- Oil: Neutral oil (or a little sesame oil blended in at the end) for searing the chicken.
For the garlic ginger broth
- Stock: Chicken stock or vegetable stock as the base of the broth.
- Soy sauce: A small amount to season the broth and connect it with the flavor of the chicken.
- Garlic & ginger: Sliced or grated, simmered gently in the stock to build a light, aromatic base.
- Green onions: White parts added to the broth, green parts used for topping.
- Optional extras: A splash of sesame oil, chili flakes, or sliced fresh chili for heat; a little mirin or sugar if you want a slightly sweeter broth.
For serving
- Rice: Steamed jasmine or basmati rice, or any medium/long grain you prefer. Slightly sticky rice works very well here.
- Greens: Bok choy, spinach, pak choi, or other quick-cooking greens wilted into the hot broth.
- Toppings: Sliced green onions, sesame seeds, fresh chili, lime wedges, and optional cilantro.
Recipe card
Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Servings: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Ingredients
Caramelised soy chicken
- 600–700 g boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2–3 tbsp light soy sauce
- 1–2 tbsp dark soy sauce (optional, for color)
- 2–3 tbsp brown sugar or honey
- 2–3 cloves garlic, minced or grated
- 2 tsp fresh ginger, grated
- 1–2 tsp rice vinegar or lime juice
- 1–2 tbsp neutral oil (plus a little sesame oil at the end, optional)
- Pinch of chili flakes or black pepper, to taste
Garlic ginger broth
- 1–1.2 L chicken or vegetable stock
- 2–3 cloves garlic, sliced
- 2–3 tsp fresh ginger, sliced or grated
- 1–2 tbsp light soy sauce (to taste)
- 2–3 spring onions (green onions), white parts sliced for the broth
- 1–2 tsp sesame oil (optional)
- Chili flakes or sliced fresh chili (optional)
- Salt and pepper, to taste
For serving
- 3–4 cups cooked rice (jasmine or basmati)
- 2–3 heads baby bok choy, pak choi, or a few handfuls of spinach
- Green parts of spring onions, finely sliced
- Sesame seeds
- Lime wedges or extra rice vinegar
- Fresh chili slices and/or cilantro (optional)
Step-by-step instructions
- Cook the rice
Start by cooking the rice according to package instructions so it is ready when the chicken and broth are done. Keep it warm and covered. - Marinate the chicken briefly
In a bowl, combine light soy sauce, dark soy (if using), brown sugar or honey, minced garlic, grated ginger, and rice vinegar or lime juice. Add the chicken pieces and toss to coat. Let them sit for 10–15 minutes while you start the broth. This short marinate helps the flavor soak in and sets you up for better caramelisation. - Make the garlic ginger broth
In a pot, add the stock, sliced garlic, ginger, the white parts of the spring onions, and soy sauce. Bring to a gentle simmer over medium heat. Let it bubble softly for 10–15 minutes so the flavors infuse. Taste and adjust with more soy, a pinch of sugar, or a splash of sesame oil. Add chili if you like a little heat. Right before serving, add the greens (bok choy/ spinach) and let them wilt in the hot broth. - Caramelise the soy chicken
Heat a large skillet or frying pan over medium-high heat. Add the neutral oil. Remove the chicken from its marinade (reserve a tablespoon or two of the liquid if you want extra glaze) and place the pieces in the hot pan in a single layer.
Let the chicken sear without moving it too much at first, to get color. Once browned, flip and cook on the other side. When nearly cooked through, pour in the reserved marinade (if using) and let it bubble and reduce, stirring as it thickens. The sugar will help it turn glossy and sticky and coat the chicken. Finish with a tiny drizzle of sesame oil if you like. - Adjust seasoning
Taste a piece of chicken and a spoonful of broth. Adjust salt, soy, sweetness, and acidity as needed so you have a nice balance: savory, lightly sweet, and aromatic with garlic and ginger. - Assemble the bowls
Add a generous scoop of hot rice to each bowl. Ladle the garlic ginger broth with wilted greens around the rice (you can choose how brothy you want each serving). Place the caramelised soy chicken on top of the rice. Garnish with sliced green onions, sesame seeds, fresh chili slices, and a wedge of lime or extra splash of rice vinegar.
Tips for best results
- Don’t overcrowd the pan: For deep caramelisation on the chicken, cook in batches if your pan is small.
- Watch the sugar: The glaze can go from perfect to burnt quickly, so reduce over medium heat and stir.
- Control the salt: Different soy sauces vary in saltiness; always taste both broth and chicken before adding extra salt.
- Adjust the broth strength: If you like a richer broth, reduce it a little longer or add an extra spoon of soy and a touch of sesame oil.
Serving suggestions and variations
- Protein swap: Use thinly sliced beef, pork, or even tofu/tempeh instead of chicken, using the same glaze technique.
- Grain options: Serve with brown rice, rice noodles, or even cauliflower rice if you want something lighter.
- Veggie boost: Add mushrooms, snap peas, or shredded carrots to the broth for extra texture and color.
- Spice it up: Add chili oil or sriracha at the table for those who love extra heat.