Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Deliciously caramelised soy chicken simmered in a garlic-ginger broth and served over fluffy jasmine rice, topped with green onions for the perfect comfort meal.

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Prep Time 15

Cook Time 30

Total Time 45

Cuisine Mediterranean

Servings 44 people

Calories 420 kcal

Equipment

1 Mixing bowl
1 Skillet
1 Rice cooker or pot

Ingredients

Main ingredients

4 boneless chicken thighs
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons brown sugar
4 cloves garlic minced
1 tablespoon fresh ginger grated
2 cups chicken broth
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 cup jasmine rice rinsed and cooked
2 green onions sliced thin
1 teaspoon cornstarch optional

Instructions

Rinse the jasmine rice well. Cook it following package directions. Set it aside and keep it warm.
Mix soy sauce, honey, and brown sugar in a bowl. Toss in chicken thighs and marinate for 10 minutes while prepping other ingredients.
Heat vegetable oil in a skillet over medium-high heat. Sear chicken thighs 6 to 8 minutes per side until caramelised. Set aside.
In the same skillet, add sesame oil, garlic, and ginger. Sauté 1 to 2 minutes until fragrant.
Pour in chicken broth and bring to a simmer. Mix cornstarch with water to create a slurry (if using) and stir in to thicken slightly.
Slice seared chicken and return to broth. Simmer for 5 minutes to let flavors combine.
Serve chicken and broth over jasmine rice and top with sliced green onions.

Notes

Store leftovers in airtight containers for up to 3 days. For best results, freeze chicken and broth separately from rice.