Caramelised Soy Chicken in Garlic Ginger Broth with Rice is the ultimate comfort dish—juicy chicken glazed in a sticky soy caramel sauce, served over fluffy rice and surrounded by a fragrant, nourishing broth. Every bite is a perfect harmony of sweet, salty, and umami flavors, balanced by the freshness of garlic and ginger. I first made this dish on a chilly evening when I wanted something hearty yet light, and it quickly became a family favorite. The way the soy caramel coats the chicken while the gingery broth seeps into the rice is simply divine. Once, I added a splash of rice vinegar at the end, and it brightened the dish beautifully. Whether you’re cooking for a weeknight dinner or want to impress guests with a restaurant-worthy meal, this recipe delivers comfort and depth in every spoonful.
Why You’ll Love This Recipe
This Caramelised Soy Chicken is tender, flavorful, and surprisingly easy to make. The combination of savory soy sauce, rich caramelized glaze, and the warmth of garlic and ginger creates an unforgettable dish. The light broth adds freshness, making it satisfying without feeling heavy. It’s a one-bowl meal with contrasting textures—crispy, glossy chicken on top of soft rice, all soaked in aromatic broth. Plus, it’s versatile enough to customize with your favorite vegetables or spice levels.
Print
Caramelised Soy Chicken in Garlic Ginger Broth with Rice – Sweet, Savory & Comforting
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting, flavor-packed Asian-inspired dish featuring tender, sticky soy-glazed chicken served in a rich, aromatic garlic-ginger broth over steamed rice — perfectly balanced between sweet, savory, and umami.
Ingredients
- For the Caramelised Soy Chicken:
- 1 pound boneless, skinless chicken thighs (or breasts)
- 2 tablespoons soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil (or neutral oil)
- For the Garlic Ginger Broth:
- 4 cups chicken broth (low sodium)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional, for spice)
- 2 green onions, sliced (for garnish)
- Fresh cilantro and sesame seeds (for serving)
- For Serving:
- 2 cups cooked jasmine or basmati rice
- Lime wedges (optional)
Instructions
- Prepare the Chicken Marinade: In a bowl, whisk together soy sauce, honey, oyster sauce, rice vinegar, garlic, and ginger. Add chicken and toss to coat. Marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
- Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Add marinated chicken pieces (reserve marinade) and cook for 4–5 minutes per side until golden and caramelized.
- Pour the reserved marinade into the skillet and simmer for 2–3 minutes until thickened and glossy. Remove from heat and set aside.
- Make the Garlic Ginger Broth: In a separate saucepan, heat a teaspoon of sesame oil over medium heat. Add garlic and ginger and sauté for 30 seconds until fragrant. Pour in chicken broth, soy sauce, and chili flakes (if using). Bring to a gentle simmer for 5–10 minutes to let flavors meld.
- Assemble the Bowl: Spoon rice into serving bowls. Add caramelised chicken on top and ladle the hot garlic ginger broth around it.
- Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve with lime wedges for brightness.
Notes
- Use chicken thighs for maximum tenderness and flavor — they caramelize beautifully.
- For a gluten-free version, use tamari instead of soy sauce.
- The broth can also be used as a base for noodles instead of rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Caramelised Soy Chicken
Chicken thighs or breasts – Juicy and flavorful; thighs work best for tenderness.
Soy sauce – Adds umami depth and saltiness.
Brown sugar or honey – Creates the caramelized glaze.
Garlic (minced) – Infuses the chicken with aromatic flavor.
Fresh ginger (grated) – Adds warmth and a subtle spice.
Rice vinegar or lime juice – Balances the sweetness with acidity.
Sesame oil – Adds nutty aroma.
Black pepper – For seasoning.
Oil (for searing) – Helps achieve a golden, caramelized crust.
For the Garlic Ginger Broth
Chicken broth (low-sodium) – The flavorful base of the soup.
Garlic (sliced) – Builds aromatic depth.
Ginger (sliced or grated) – Adds warmth and freshness.
Soy sauce – For umami and salt.
Scallions (chopped) – Adds brightness and a subtle onion note.
Optional add-ins: Bok choy, mushrooms, or spinach for extra nutrition.
For Serving
Steamed jasmine or basmati rice – The perfect base to soak up all that broth.
Sesame seeds and green onions – For garnish.
Directions
Prepare the chicken: In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper. Add the chicken and marinate for 20–30 minutes.
Cook the chicken: Heat a skillet over medium-high heat and add oil. Remove the chicken from the marinade (reserve the liquid) and sear on both sides until golden brown, about 4–5 minutes per side. Pour in the reserved marinade and let it simmer until it thickens and caramelizes, coating the chicken in a sticky glaze. Remove from heat and keep warm.
Make the broth: In a separate saucepan, bring the chicken broth to a gentle simmer. Add sliced garlic, ginger, soy sauce, and scallions. Simmer for 8–10 minutes to infuse the flavors. Taste and adjust seasoning with more soy sauce or a splash of vinegar if needed.
Assemble the bowls: Add a scoop of steamed rice to each bowl. Pour over a ladle of the hot garlic-ginger broth. Top with slices of caramelized soy chicken and drizzle some of the glaze on top. Garnish with sesame seeds and chopped green onions.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and broth separately to keep the glaze intact. For freezing, store chicken and broth in separate containers for up to 2 months; thaw overnight before reheating.
Variations and Customizations
Spicy Version – Add chili flakes, sriracha, or fresh red chili to the marinade.
Vegetable Boost – Add bok choy, carrots, or shiitake mushrooms to the broth for extra nutrition.
Coconut Broth – Replace half of the chicken broth with coconut milk for a creamy twist.
Honey-Garlic Version – Use honey instead of brown sugar for a lighter, floral sweetness.
Tofu Substitute – Use firm tofu for a vegetarian alternative—pan-sear it until crispy before glazing.
Noodle Bowl Variation – Replace rice with soba or ramen noodles for a heartier version.
Citrus Kick – Add a squeeze of lime or orange juice for brightness.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and absorb the glaze better.
Can I make this recipe ahead of time?
Yes, the chicken and broth can be made a day in advance and reheated before serving.
How do I keep the chicken from drying out?
Avoid overcooking; once it’s caramelized and cooked through, remove it from the heat.
Can I use store-bought broth?
Yes, just choose a low-sodium version so you can control the salt.
Can I make it gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce.
Can I use leftover rice?
Absolutely—it absorbs the broth beautifully.
What’s the best garnish?
Green onions, sesame seeds, or a drizzle of chili oil all work wonderfully.
Can I make this dish spicy?
Yes, add chili paste or sriracha to the glaze or broth.
Can I double the recipe?
Definitely—just cook the chicken in batches to ensure even caramelization.
What’s the best side dish?
Steamed vegetables, cucumber salad, or pickled radish complement this perfectly.
Conclusion
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a beautiful fusion of sweet, savory, and aromatic flavors that come together in a comforting, nourishing bowl. The sticky glazed chicken pairs perfectly with the delicate, fragrant broth and fluffy rice for a meal that’s both hearty and light. It’s the kind of dish that soothes you after a long day yet feels elegant enough to serve to guests. Once you try it, this recipe will become a staple for cozy nights and satisfying dinners all year long.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!