Description
A comforting bowl of caramelised soy chicken in a garlic ginger broth, served with fluffy rice and green onions.
Ingredients
Scale
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, minced or grated
- 4 cups chicken broth
- 1 cup jasmine or basmati rice
- 1 onion, finely chopped
- 2 green onions, sliced for garnish
- 1 tablespoon sesame oil
- Vegetables (optional), such as bok choy or spinach
Instructions
- Rinse the rice under cold water and then combine it with 2 cups of water in a pot. Bring to a boil, cover, and simmer for about 15 minutes until cooked.
- Mix chicken pieces with soy sauce and brown sugar, marinating for at least 10 minutes.
- In a large pot, heat sesame oil and sauté chopped onions until translucent. Add minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the marinated chicken with sauce to the pot, cooking until golden brown and caramelised.
- Pour in the chicken broth and bring to a gentle simmer, cooking for about 10 minutes. Add vegetables during the last few minutes if desired.
- Divide cooked rice into bowls, ladle the broth and chicken over the top, and garnish with sliced green onions. Enjoy!
Notes
Marinate chicken longer for more flavor. Use homemade broth for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg