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This caramelised soy chicken in garlic ginger is my quick go-to for weeknight dinners when I want something comforting yet packed with flavor. The tender chicken thighs soaked in a rich, savory sauce pair perfectly with fluffy rice for a meal that feels special without a ton of fuss.
I came up with this after craving something homey but different from the usual chicken stir-fry. It quickly became a favorite for busy evenings when I want a satisfying dinner on the table fast.
Ingredients
- Chicken thighs: are my choice here because they stay juicy and tender during cooking unlike breast which can dry out quickly
- Soy sauce: provides the salty umami backbone choose a naturally brewed brand for a richer flavor
- Brown sugar: adds a caramelized sweetness that perfectly balances the savory elements use a dark or light brown sugar depending on how deep you want the flavor
- Fresh garlic and ginger: are essential aromatic players for that fragrant punch avoid powdered versions if possible
- Chicken broth: adds moisture and depth make sure to use a good quality broth or homemade if you can
- Rice jasmine or basmati: works well their fragrance complements the dish beautifully and rinsing the rice removes excess starch for fluffiness
- Onions: bring subtle sweetness and a bit of texture go for a firm fresh onion to get the best results
- Sesame oil: adds nuttiness and aroma choosing a toasted sesame oil will elevate the dish even more
- Green onions: on top are a fresh finishing touch that adds color and a mild bite
- Vegetables like bok choy or spinach: are optional but highly recommended for some extra nutrition and color in the bowl
Instructions
- Build The Rice Base:
- Rinse the rice under cold water several times until the water runs clear this step removes extra starch for fluffy grains. Cook the rice according to package instructions and keep warm.
- Brown The Chicken:
- Heat the sesame oil in a large pot over medium-high heat. Add the bite-sized chicken thighs in a single layer and cook without moving for a few minutes until nicely browned. Turn the pieces to brown on all sides about 5 to 7 minutes total. This caramelisation adds depth to the final dish.
- Saute Aromatics:
- Add the finely chopped onion then stir in the minced garlic and fresh ginger. Cook over medium heat stirring frequently for about 2 to 3 minutes until the mixture becomes fragrant and the onion softens. This step releases essential flavors that infuse the chicken.
- Caramelise The Sauce:
- Pour in the soy sauce and sprinkle the brown sugar over the chicken and aromatics. Stir well making sure to coat the chicken pieces evenly. Let it simmer gently for 2 to 3 minutes so the sugar melts and begins caramelising around the chicken adding that signature glossy rich sauce.
- Simmer The Chicken:
- Slowly add the chicken broth and bring everything to a boil. Once boiling reduce the heat to low and cover partially with a lid. Let the mixture simmer for about 10 minutes so the chicken cooks through and the sauce thickens slightly.
- Serve:
- Dish out steamed rice into bowls then spoon the caramelised soy chicken with the sauce over the top. Garnish generously with sliced green onions and add lightly sautéed or steamed greens if desired for a bright fresh contrast.
Sesame oil is my secret weapon here it adds a wonderful nutty fragrance that makes the whole dish pop. I remember the first time I made this for my family everyone went back for seconds before I even sat down.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of water or broth and warm gently to prevent drying out the chicken.
Ingredient Swaps
Chicken breast or turkey breast can be substituted but be mindful to shorten cooking time and avoid drying the meat. Dark soy sauce can replace regular soy sauce if you want a deeper color but adjust sugar to taste since it is less salty.
Serving Ideas
Serve with steamed jasmine or basmati rice as suggested or for a lower carb option try cauliflower rice. A side of stir-fried bok choy or spinach adds some great fresh green flavor and balances the richness of the chicken. Top with toasted sesame seeds or a drizzle of chili oil for extra texture and heat.
Caramelised soy chicken simmering in the rich glossy sauce is fragrant and inviting ready to serve over bright white rice sprinkled with fresh green onions. The perfect weeknight comfort meal packed with flavor and warmth.
Frequently Asked Recipe Questions
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal for their tenderness and ability to stay juicy during simmering. Chicken breasts can be used but require careful cooking to avoid drying out.
- → Can I adjust the sweetness in the sauce?
Yes, you can reduce the brown sugar amount if you prefer a less sweet and more savory flavor profile. Adjust to taste during cooking.
- → What type of rice pairs well with this dish?
Fluffy jasmine or basmati rice complements the rich, caramelised sauce, providing a fragrant and light base to balance the savory chicken.
- → Is it possible to add vegetables to this meal?
Absolutely, stir in vegetables like bok choy or spinach either during the final simmer or serve steamed on the side to add freshness and color.
- → How can I add a spicy kick to this dish?
Include a pinch of red pepper flakes or a chopped fresh chili when sautéeing the garlic and ginger to introduce gentle heat without overwhelming the flavors.