Let Me Tell You About This Chicken Bowl
If you want the honest truth, I only started making this Caramelised Soy Chicken in Garlic Ginger Broth with Rice because I bought way too much soy sauce last winter (bulk shopping gets me every time). But it turns out, this whole cozy, fragrant bowl started to feel like my hug-in-a-mug dinner for cold nights—or a cheer-up meal after those "longest day ever" sort of Mondays. Actually, one time my mate came over and polished off two helpings before I could snag leftovers for lunch. Not that I'm bitter (okay, maybe just a little), but I nicknamed it disappearing dinner after that night.
Anyway, sometimes you stumble on a recipe that just feels like home. This is one of those for me—part nostalgia, part “throw whatever’s left in the veggie drawer” creativity, and a touch of laziness, if I'm being honest.
Why You'll Probably Fall for This
I make this whenever I want something salty, sweet, and full of bite. My family goes a bit bonkers every time it hits the table (and yes, I do secretly enjoy the chaos). It's quick enough for a weeknight but legit enough for Saturday night when you want to cook but not really "chef it up." There's hardly any faff, no fancy things you have to order online. Perfect for those nights where motivation is somewhere under the couch with the TV remote.
With all that ginger and garlic, it somehow tastes way more impressive than the effort required—and the leftover rice soaks up the broth like a dream (if you even get leftovers, which, let's be honest is rare in my house).
Ingredients (and a Few Honest Substitutes)
- Chicken thighs, boneless and skinless (about 500g or a "big pack" as my supermarket calls it). Chicken breast works in a pinch but isn’t quite as juicy.
- Soy sauce: 3 tablespoons (Kikkoman is my gran's favourite but any kind will do, honestly)
- Brown sugar: 2 tablespoons (once used honey when I ran out—surprisingly decent!)
- Fresh ginger: a thumb-sized piece, peeled and finely chopped. Don’t have fresh? Half a teaspoon of ground ginger is OK but different vibe, fair warning.
- Garlic: 4 fat cloves, minced. Single clove if you’re garlic-shy, or just add more (I always do—no regrets)
- Chicken stock: 3 cups (homemade is beautiful, but I’ve used a cube with hot water more times than I can count)
- Rice wine vinegar: 1 tablespoon (white wine vinegar’s nearly as good)
- Sesame oil: 1 teaspoon. Not essential, but adds a nutty whiff.
- Scallions (spring onions): a handful, sliced (If you call them green onions, well, you do you)
- Steamed jasmine rice: enough for 2-3 hungry people (if I’m feeling fancy, I make this jasmine rice method, but microwave pouches are fine!)
- Optional: a few handfuls of baby spinach or pak choi—I throw in whatever leafy green looks wilty in the fridge
How I Actually Cook It (More or Less)
- Slice your chicken into bite-size bits. Not too tiny or it’ll disappear in the broth.
- Heat a big pan or wok over medium heat and add a splash of oil (I grab whatever’s near—olive, rapeseed, even canola if that’s what’s left). Bung in the chicken and let it brown on both sides. Don’t crowd the pan. This is the moment I steal a piece if nobody's watching.
- Sprinkle in the brown sugar and a tablespoon of soy sauce. Let it get bubbly and caramel-y for a couple minutes. The chicken gets shiny and a bit sticky, which is the caramelised part. Don’t panic if it goes dark, just don’t let it burn!
- Chuck in that glorious mound of garlic and ginger (this is where everything starts smelling like an Asian takeaway and your neighbours get jealous). Fry it briefly so it softens but doesn't go brown.
- Pour in the rest of the soy sauce, all the stock, and the vinegar. Give it a scrape if there's treasure stuck to the pan. Bring to a boisterous simmer.
- Add the leafy greens if you’ve got them. Simmer till they wilt and the broth tastes, well, like something you want to drink out of a mug.
- While that’s humming along, make your rice—or just nuke a packet if you’re in a mood. On second thought, the microwave method isn't half bad, honestly.
- Drizzle in the sesame oil at the end (it keeps it from losing its magic). Taste a spoonful. Add more soy or even a squeeze of lime if you think it needs zing. Salt? Very rarely, as soy is plenty salty, but you do you.
- Scoop rice into bowls, top with heaps of glossy chicken, and ladle on all that luscious broth. Scatter with scallions for good measure.
Notes from, Let's Be Honest, Lots of Messes
- I used to think marinating the chicken overnight was worth it... but usually, I forget, and honestly it's fine either way.
- The garlic and ginger should taste strong but not punch you in the face. If they do, you probably sliced them a bit thick (I've done it, and it's... memorable).
- Using boneless chicken thighs = juicier, though I tried drumsticks once and couldn't be bothered picking out the bones at dinner.
Random Variations I’ve Tried (and One That Bombed)
- Once swapped in tofu for chicken; not bad if you press it so it soaks in all the sauce. Kids were skeptical but I thought it worked.
- Threw in leftover broccoli stems chopped into coins—unexpectedly lovely, actually!
- Added a spoonful of peanut butter once... tasted like satay (not what I was after, but hey, live and learn!)
Equipment I Use (and the Sneaky Solutions)
A big, deep frying pan or wok is perfect, but when I didn’t have one, I just used my biggest saucepan. You should use a non-stick if you want to avoid scrubbing, but I’ve accepted my fate. If you don’t have a good knife, tear up the chicken with kitchen scissors—it’s not pretty, but it gets the job done.
Real-Life Storage Observations
Leftovers keep in a sealed container for up to 3 days (probably... if you don’t eat it sooner—truthfully, in my flat it rarely sees sunrise). Just reheat gently, a bit of water in the pan helps loosen the sauce if it’s gone stodgy.
How We Usually Serve This (And a Family Quirk)
Big deep bowls, lots of broth, rice underneath—not on the side. My uncle used to eat it with a splash of hot sauce, which I thought was blasphemy until I tried it. Now I’m a convert. Sometimes I sprinkle toasted sesame seeds over, but only when I remember to buy them.
“Learned the Hard Way” Pro Tips
- Take the time to brown the chicken—it really does matter, learned that after a few pale, sad batches.
- Don’t rush adding the garlic and ginger—if you chuck them in too early, they just burn and the whole thing tastes weirdly bitter, which I did once while multitasking with the laundry.
- Taste the broth before you serve—one time I didn’t, and had to watch everyone quietly adding salt at the table. Oops.
FAQ (Questions Real People Have Actually Asked Me)
- Can I use chicken breast instead of thighs?
- Yeah, for sure! It’s a bit less forgiving, so don’t overcook it. Thighs are just juicier, that’s all.
- Is it spicy?
- Nope, not as written! But if you want a kick, throw in a sliced fresh chilli or a squirt of sriracha—knock yourself out.
- Do I really need sesame oil?
- No, it’s fine without. But it does add something nice. You don’t have to buy a new bottle for one recipe, though.
- How do I know the chicken’s cooked?
- If you cut into a piece and it’s not pink, you’re good! Or, if you want to be precise, a meat thermometer should read 75°C—but hardly anyone does that in real life, do they?
Before I wander off on another tangent, if you want to level up your broth, try making your own chicken stock (game-changer—here’s a link I actually love: Bon Appetit's stock recipe). Or check out my go-to ginger how-to from Nigella's cooking Q&A if you’re in doubt over ginger types!
Ingredients
- 700g boneless chicken thighs, cut into pieces
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 thumb-sized piece ginger, sliced
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 1 cup jasmine rice, rinsed
- 2 green onions, sliced (for garnish)
Instructions
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1Cook the jasmine rice according to package instructions. Set aside and keep warm.
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2In a large skillet or pot, heat vegetable oil over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5-7 minutes.
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3Add minced garlic and sliced ginger to the chicken. Stir and cook for 1-2 minutes until fragrant.
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4Pour in soy sauce and sprinkle brown sugar over the chicken. Stir well, allowing the sugar to caramelize for 2-3 minutes.
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5Add chicken broth and bring to a simmer. Cover and cook for 20-25 minutes, until the chicken is tender and the flavors meld.
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6Serve chicken and broth over warm rice, garnished with sliced green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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