There’s something magical about the way soy, ginger, and garlic come together in the pan—sweet, salty, aromatic, and deeply comforting. This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is pure weeknight perfection: golden, sticky chicken simmered in a fragrant broth and spooned over soft, steaming white rice.
The flavor hits every note: umami from soy, caramel sweetness from brown sugar or kecap manis, and a punch of freshness from ginger. It’s simple enough for Tuesday night, yet impressive enough for company.
If you love Asian-inspired comfort food that balances sweet, savory, and spicy with a cozy homemade feel, this recipe is your next dinner favorite.
Table of Contents
Why You’ll Love Caramelised Soy Chicken in Garlic Ginger Broth with Rice
- Fast and flavorful: Ready in under 40 minutes with simple pantry staples.
- Balanced perfection: Sticky, caramelized chicken and light, soothing broth over fluffy rice.
- Comfort food made fresh: The kind of meal that warms you from the inside out.
- Flexible ingredients: Use thighs, breasts, or drumsticks—whatever you’ve got.
- One-pan ease: Minimal cleanup, maximum flavor.
- Restaurant flavor at home: Big bold taste without complicated steps.
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs (or breast), cut into large chunks
- 2 tbsp soy sauce
- 1 tbsp kecap manis (sweet soy sauce) or 1 tbsp brown sugar + 1 tsp soy
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp cornstarch (for coating)
- 1 tbsp vegetable oil
For the Broth:
- 3 cups chicken stock
- 2-inch piece fresh ginger, thinly sliced
- 3 cloves garlic, smashed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp chili garlic paste (optional, for spice)
- ½ tsp sugar (optional, to balance saltiness)
To Serve:
- 3 cups cooked white rice (see tips below)
- 2 green onions, sliced thin
- Fresh cilantro, for garnish
- Lime wedges, for serving
Step-by-Step Instructions
1. Marinate the chicken:
In a medium bowl, whisk together soy sauce, kecap manis, vinegar, and cornstarch. Add chicken pieces and toss to coat evenly. Let sit 10–15 minutes while you prep other ingredients.
2. Make the broth:
In a small pot, combine chicken stock, ginger, garlic, soy sauce, sesame oil, and chili paste. Bring to a gentle simmer over medium heat for 10–12 minutes to let the flavors infuse. Strain if desired, or leave the ginger and garlic for rustic charm.
3. Cook the rice:
If you’re cooking white rice fresh, rinse until water runs clear. Add 1 ½ cups rice and 3 cups water to a pot, bring to a boil, then simmer 12–15 minutes until tender. Cover and rest 10 minutes. (Learn more about perfect rice technique in our Creamy Baked Mac and Cheese article—it’s all about starch balance!)
4. Caramelize the chicken:
Heat vegetable oil in a large skillet over medium-high. Add marinated chicken in a single layer (don’t crowd). Let it sear without stirring for 2–3 minutes until deep golden and sticky. Flip and cook 2–3 minutes more, until edges caramelize.
5. Combine and glaze:
Pour about ½ cup of the simmered broth into the pan to deglaze, scraping up the flavorful bits. Let it reduce 1–2 minutes until glossy and slightly thickened.
6. Plate and serve:
Spoon cooked rice into bowls. Add a few pieces of caramelized chicken and ladle over hot garlic-ginger broth. Garnish with green onions, cilantro, and a squeeze of lime.
Cook’s note: The magic is in the caramelization—pat chicken dry before searing for that glossy brown crust.
How to Serve Caramelised Soy Chicken in Garlic Ginger Broth with Rice
This meal is all about contrasts—the sticky chicken meets the light broth, the soft rice balances the savory glaze, and the lime adds a pop of brightness. Serve it in shallow bowls so the rice soaks up that fragrant broth.
For family dinners, set it up “bowl bar” style: rice, chicken, broth, and toppings in separate dishes so everyone can build their own. Add crushed peanuts, chili oil, or fried shallots for extra crunch.
Want to stretch the meal? Add steamed bok choy, spinach, or broccoli right into the broth for greens that soak up flavor. Pair with a cozy starter like our creamy Broccoli Cheddar Soup for a full dinner spread.
For date nights or entertaining, spoon the chicken and rice into wide bowls and drizzle a bit of sesame oil on top. Serve with chopsticks or a deep spoon and garnish with a sprinkle of toasted sesame seeds.
And if you’re meal-prepping for the week, divide everything into containers—rice on the bottom, chicken in the middle, broth on top. It reheats beautifully and makes lunches that feel like a warm hug.
How to Store Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Refrigerate:
Store chicken, broth, and rice separately to maintain texture. Keeps well for 4 days in airtight containers.
Reheat:
- Broth: Warm gently on the stovetop until steaming.
- Chicken: Heat in a skillet with a splash of broth or water until glossy again.
- Rice: Sprinkle with a few drops of water and microwave covered for 1 minute.
Freeze:
This dish freezes surprisingly well. Store portions (rice + chicken + a bit of broth) in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Make-ahead tip:
Double the chicken and broth; they reheat even better the next day. You can also poach extra eggs in the leftover broth for a quick breakfast!
If you love cozy, make-ahead comfort food, try our Olive Garden Zuppa Toscana for another deeply flavorful, easy dinner.
Tips for Perfect Soy Chicken and Rice
- Use chicken thighs: They stay tender and juicy even with high-heat caramelization.
- Dry your chicken before searing: Moisture prevents browning.
- Don’t rush the caramelization: The deep brown glaze gives the dish its signature flavor.
- Balance the soy: If it tastes too salty, add a splash of water, broth, or honey.
- Use good rice: Jasmine or short-grain rice absorbs broth beautifully.
- Ginger trick: Smash, don’t mince—it infuses without overpowering.
- Finish with acid: A squeeze of lime or rice vinegar wakes everything up.
- Kecap Manis love: This Indonesian sweet soy adds authentic caramel notes; if you don’t have it, use soy + brown sugar.
- Veggie power: Add bok choy, spinach, or scallions for extra color and nutrition.
- Make it spicy: Add chili flakes, fresh Thai chiles, or a drizzle of chili crisp at serving.
Variations of Caramelised Soy Chicken in Garlic Ginger Broth
- Coconut Soy Chicken: Add ½ cup coconut milk to the broth for a rich, creamy twist.
- Honey Garlic Chicken: Replace kecap manis with 2 tbsp honey for a lighter glaze.
- Lemongrass version: Add 1 stalk smashed lemongrass to the broth for bright citrus flavor.
- Spicy Miso Broth: Stir in 1 tbsp miso paste for umami depth.
- Tofu or Tempeh: Swap chicken for cubed tofu; pan-fry until golden before adding broth.
- Noodle Bowl: Replace rice with soba or ramen noodles for a comforting soup bowl.
- Crispy Finish: After glazing, broil chicken for 2 minutes to caramelize the surface further.
Each variation celebrates the balance of sweet soy, aromatic garlic, and warming ginger, while letting you tweak the dish to your taste.
FAQs
1. What is Kecap Manis?
It’s an Indonesian sweet soy sauce, thick and syrupy, with molasses-like depth. A simple mix of soy sauce and brown sugar mimics it perfectly.
2. Can I use chicken breast?
Yes—just sear quickly so it stays juicy.
3. How do I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.
4. Can I make it vegetarian?
Absolutely! Substitute tofu or tempeh and vegetable broth.
5. What kind of rice is best?
Jasmine or short-grain white rice holds its shape while soaking up broth.
Final Thoughts
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is everything we love about cozy, Asian-inspired dinners: fragrant, flavorful, and deeply satisfying. It’s fast enough for weeknights but feels special every time you make it.
The glossy chicken, warm broth, and tender rice hit all the right notes—comforting, nourishing, and oh-so-good. So grab your soy sauce, fire up your skillet, and let’s bring that sweet-salty magic home.
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Caramelised Soy Chicken in Garlic Ginger Broth with Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Golden, sticky chicken glazed in caramelized soy sauce, simmered in a fragrant garlic-ginger broth and served over soft white rice. This comforting Asian-inspired dish blends sweet, savory, and aromatic flavors into a cozy, restaurant-quality meal that’s easy enough for weeknights.
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs (or breast), cut into large chunks
- 2 tbsp soy sauce
- 1 tbsp kecap manis (or 1 tbsp brown sugar + 1 tsp soy)
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
For the Broth:
- 3 cups chicken stock
- 2-inch piece fresh ginger, thinly sliced
- 3 cloves garlic, smashed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp chili garlic paste (optional)
- ½ tsp sugar (optional)
To Serve:
- 3 cups cooked white rice
- 2 green onions, sliced thin
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
1. In a medium bowl, whisk together soy sauce, kecap manis, vinegar, and cornstarch. Toss chicken in the mixture and marinate 10–15 minutes.
2. In a pot, combine chicken stock, ginger, garlic, soy sauce, sesame oil, and chili paste. Simmer 10–12 minutes. Strain if desired.
3. Rinse 1½ cups rice and cook with 3 cups water until tender (12–15 minutes). Let rest 10 minutes.
4. Heat oil in a skillet over medium-high heat. Add chicken in a single layer. Sear 2–3 minutes per side until golden and caramelized.
5. Deglaze the pan with ½ cup broth, scraping browned bits. Reduce until glossy.
6. Serve rice in bowls, top with chicken, ladle hot broth over, and garnish with green onions, cilantro, and lime.
Notes
Pat chicken dry before searing for the best caramelization.
For richer flavor, add a splash of kecap manis or honey at the end.
Store broth, rice, and chicken separately to maintain texture.
This dish freezes beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 8g
- Sodium: 1180mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg