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Caramelized Soy Chicken

Easy Caramelized Soy Chicken: A Cozy Bowl of Comfort

This Caramelized Soy Chicken in Garlic Ginger Broth delivers comforting flavors with minimal cleanup.
Prep Time 30 minutes
Cook Time 1 hour
Marinating Time 2 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Asian
Calories: 450

Ingredients
  

For the Chicken
  • 1 lbs Chicken Thighs Substitute with chicken breasts or firm tofu for a vegetarian option.
For the Broth
  • ½ cup Soy Sauce Substitue with tamari for gluten-free.
  • ¼ cup Brown Sugar No direct substitution recommended.
  • 2 tablespoon Vegetable Oil Essential for searing.
  • 1 tablespoon Fresh Ginger Minced for best flavor.
  • 2 cloves Garlic Minced fresh for best flavor.
  • 2 cups Chicken Broth Use vegetable broth for a lighter option.
  • 1 cup Water Helps to thin the broth.
  • 1 tablespoon Sesame Oil Optional for enhanced nuttiness.
  • ½ teaspoon Black Pepper No substitute necessary.
  • ½ teaspoon Red Pepper Flakes Optional for a kick.
For Serving
  • 2 cups Jasmine Rice Basmati rice is a great alternative.
  • 2 tablespoon Green Onions Chopped for garnish.
  • ¼ cup Fresh Cilantro Chopped for garnish.

Equipment

  • large pot
  • mixing bowl
  • measuring cups
  • measuring spoons

Method
 

Marinating and Cooking
  1. In a large bowl, mix together soy sauce, brown sugar, minced ginger, garlic, and black pepper until well combined. Add the chicken thighs and coat thoroughly. Cover and marinate for at least 30 minutes, or up to 2 hours.
  2. Heat vegetable oil in a large pot over medium heat. Remove chicken from the marinade and place in the pot. Sear for about 5 minutes on each side until golden brown. Set aside once browned.
  3. In the same pot, pour in reserved marinade, chicken broth, water, sesame oil, and red pepper flakes. Stir gently to combine. Bring to a gentle simmer.
  4. Return seared chicken to the pot, cover, and reduce heat to low. Simmer for 25-30 minutes until cooked through and tender with an internal temperature of 165°F (75°C).
  5. While chicken simmers, prepare jasmine rice according to package instructions. Bring water to a boil, add rice, reduce heat, and cover. Cook until fluffy and water is absorbed, about 15 minutes.
  6. Remove chicken from the pot and let it rest before slicing. To serve, place jasmine rice in a bowl, top with sliced chicken, and ladle broth over. Garnish with green onions and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 52gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 5mgCalcium: 4mgIron: 15mg

Notes

For maximum flavor, marinate chicken for 1-2 hours. Adjust red pepper flakes for spice level preferences. Serve fresh garnishes to enhance flavor.

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