Description
Tender chicken caramelized in a savory soy sauce, served in a fragrant garlic and ginger broth, paired perfectly with steamed rice.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
- 4 cloves garlic, minced
- 1-inch piece ginger, sliced thinly
- 3 cups chicken broth
- 2 green onions, sliced
- 1 cup jasmine rice
- 1 3/4 cups water (for rice)
- Salt and pepper to taste
Instructions
- Rinse rice under cold water until clear. Cook rice with 1 3/4 cups water in a pot or rice cooker according to package instructions.
- In a bowl, mix soy sauce and brown sugar until sugar dissolves.
- Heat oil in a large skillet over medium-high heat. Add chicken thighs and cook until browned on both sides, about 4 minutes per side.
- Pour soy sauce mixture over chicken and let it caramelize, turning occasionally, until thickened and chicken is cooked through, about 5 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, add garlic and ginger; sauté until fragrant, about 1-2 minutes.
- Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer.
- Return chicken to the skillet and simmer in broth for 5 more minutes to meld flavors.
- Season broth with salt and pepper as needed.
- Serve chicken and broth over steamed rice, garnished with sliced green onions.
Notes
- Use dark soy sauce for a richer color and flavor.
- Garnish with fresh cilantro or a squeeze of lime for extra freshness.
- For extra heat, add sliced chili peppers or a dash of chili flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing and simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg