Caramelised Soy Chicken Recipe Easy Healthy Garlic Ginger Broth with Rice

One chilly evening last fall, I found myself craving something warm, comforting, and packed with flavor—but without the heaviness of a typical cream sauce or deep-fried dinner. My pantry wasn’t exactly overflowing, but I did have soy sauce, fresh ginger, garlic, and some chicken thighs waiting in the fridge. I ended up cooking a caramelised soy chicken in a garlicky ginger broth served over rice, and honestly? It blew me away.

This wasn’t just any chicken dish. The way the soy sauce caramelised on the chicken skin, creating this sticky, sweet-salty crust, paired with the light, aromatic broth, made it feel like a restaurant meal without the fuss. I’ve since made this caramelised soy chicken recipe at least a dozen times, tweaking it slightly here and there. It’s become my go-to when I want something healthy, flavorful, and satisfying that doesn’t leave me feeling weighed down.

Whether you want to impress dinner guests or just treat yourself on a weeknight, this recipe hits all the right notes. And the best part? It’s so straightforward you can whip it up even if you’re tight on time or energy. Just wait until you taste that broth—garlic and ginger bring such a cozy warmth, it’s like a hug in a bowl.

Why You’ll Love This Recipe

This caramelised soy chicken recipe has completely changed my weeknight dinner game. Here’s why I keep coming back to it:

• Balanced Flavors — The sweet caramelised soy glaze on the chicken contrasts perfectly with the bright, fragrant garlic ginger broth. It’s savory, slightly sweet, and just a touch spicy.
• Healthy Comfort Food — Unlike heavy cream-based dishes, this recipe uses a broth base that feels light but still satisfying. I feel good eating it, and it doesn’t leave me bloated.
• Minimal Ingredients, Big Impact — Most of the ingredients are pantry staples or easy to find fresh produce. I usually have all of them on hand, so it’s a recipe I can make anytime without a special grocery run.
• Easy to Customize — Whether you want to add vegetables, swap chicken cuts, or turn it vegetarian, this recipe is forgiving and versatile. Plus, it pairs beautifully with simple steamed rice or even a quick stir-fried vegetable side.
• Leftovers that Reheat Well — The chicken keeps its flavor and texture even after a day or two in the fridge. The broth stays rich and delicious, making it perfect for meal prep.

This dish has been my comfort on busy nights and my secret weapon when I want something that tastes fancy but is actually simple to make. If you love the cozy warmth of garlic and ginger combined with the sticky-sweet goodness of caramelised soy chicken, you’re in for a treat.

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients already. I’m a bit particular about a few key ones, and I’ll tell you why as we go.

• Chicken thighs (1.5 lbs / 700g, bone-in, skin-on) — Thighs are perfect here because they stay juicy and the skin crisps up beautifully when caramelised. You can use boneless if you prefer, but I love the flavor bone-in adds.
• Soy sauce (⅓ cup / 80ml) — Use a good quality, naturally brewed soy sauce. It’s the star of the caramelisation, so skip the super salty or artificial-tasting stuff.
• Garlic (6 cloves, minced / about 2 tablespoons) — Fresh garlic is essential. It infuses the broth with that punchy aroma that makes the whole dish pop.
• Fresh ginger (1 tablespoon, minced / about 15g) — Ginger adds brightness and warmth that balances the soy’s saltiness. Fresh is a must here.
• Brown sugar (2 tablespoons / 25g) — Helps caramelise the soy sauce on the chicken for that sticky, glossy finish. You can swap for honey if that’s what you have.
• Chicken broth (3 cups / 720ml) — Low-sodium is best so you can control the saltiness. This forms the base of the garlic ginger broth.
• Rice wine vinegar (1 tablespoon / 15ml) — Adds a subtle tang that brightens the broth and cuts through the richness.
• Sesame oil (1 teaspoon / 5ml) — A little goes a long way for that nutty, toasty finish. You can omit if you don’t have it, but it’s worth having on hand.
• Green onions (2 stalks, sliced thin / about 30g) — For garnish and a fresh crunch.
• Steamed jasmine or basmati rice (3 cups cooked / 600g) — The perfect vehicle for soaking up that flavorful broth.

Optional add-ins:

• Baby bok choy or spinach (2 cups) — Toss in at the end for a healthy green boost.
• Red chili flakes (½ teaspoon) — If you like a bit of heat, sprinkle some in when sautéing garlic and ginger.

Equipment Needed

You don’t need fancy gadgets for this recipe. Here’s what I actually use in my kitchen:

• Large skillet or sauté pan — A 12-inch skillet works best for even cooking and caramelising the chicken. I like stainless steel, but non-stick is fine if that’s what you have.
• Medium saucepan — For cooking the rice if you don’t have a rice cooker.
• Sharp knife — Essential for mincing garlic and ginger quickly and safely.
• Cutting board — Any sturdy one will do.
• Tongs or spatula — For turning the chicken without breaking the skin.
• Measuring cups and spoons — To get the flavors just right.

How to Make It: Step-by-Step

Alright, let’s make this caramelised soy chicken recipe happen! I’m walking you through exactly how I do it, including the little tricks I learned by trial and error.

Step 1: Prep and Season (5 minutes)

Pat the chicken thighs dry with paper towels—this is crucial for getting that beautiful caramelised skin. Season both sides lightly with salt and pepper. Mince the garlic and ginger, and slice the green onions for garnish.

Step 2: Caramelise the Chicken (10-12 minutes)

Heat 1 tablespoon of vegetable or canola oil in your skillet over medium-high heat. Place the chicken thighs skin-side down—listen for that satisfying sizzle. Cook undisturbed for about 7-8 minutes until the skin is deep golden brown and crispy. Flip and cook the other side for 3-4 minutes. The chicken won’t be fully cooked yet, but don’t worry.

Step 3: Sauté Aromatics and Build Flavor (3-4 minutes)

Remove the chicken from the pan and set aside. Lower the heat to medium, add a splash more oil if the pan is dry, then toss in the minced garlic, ginger, and optional red chili flakes. Stir constantly for about 1-2 minutes until fragrant but not burnt. This step is the heart of the garlic ginger broth flavor.

Step 4: Deglaze and Simmer (10 minutes)

Add the brown sugar and soy sauce to the pan, stirring to dissolve the sugar and scrape up any browned bits from the bottom. Then pour in the chicken broth, rice wine vinegar, and a drizzle of sesame oil. Return the chicken thighs skin-side up to the skillet, partially submerging them in the broth.

Cover and simmer gently for 8-10 minutes until the chicken is cooked through (internal temperature about 165°F / 74°C) and the broth has reduced slightly, becoming more concentrated and flavorful. If you’re adding greens like bok choy or spinach, toss them in during the last 2 minutes so they wilt perfectly.

Step 5: Serve Over Rice (2 minutes)

Spoon cooked jasmine or basmati rice into bowls, nestle a chicken thigh on top, and ladle generous amounts of the garlic ginger broth around. Garnish with sliced green onions for freshness and a pop of color.

Total Time: About 30 minutes

This recipe moves fast once you start cooking, but the flavors develop beautifully with minimal effort.

Expert Tips & Tricks

• Dry the chicken well: I can’t stress this enough. Moisture is the enemy of crispy, caramelised skin.
• Don’t rush the caramelisation: Let the chicken skin brown undisturbed. Moving it too soon means no crust.
• Use low-sodium soy sauce: This lets you control the salt and prevents the dish from becoming too salty as the broth reduces.
• Simmer gently: High heat will toughen the chicken and burn the sugars. Keep the broth at a gentle bubble.
• Save the broth: It’s delicious—don’t dump it! Use it as a dipping sauce or drizzle over steamed vegetables.
• Make extra broth as soup base: If you want to stretch the meal, add extra broth and noodles for a quick, comforting soup the next day.

Variations & Substitutions

Once you’ve nailed this base recipe, here are some fun ways to mix it up:

• Chicken breast — Use boneless, skinless chicken breasts if thighs aren’t your thing. Just reduce simmering time to avoid drying out.
• Vegetarian version — Swap chicken for firm tofu or tempeh, pan-fried until crisp, then simmered in the same garlic ginger broth. Use vegetable broth instead of chicken.
• Add mushrooms — Sauté shiitake or cremini mushrooms with the garlic and ginger for a deeper, umami-rich flavor.
• Spice it up — Add sliced fresh chili or a spoonful of sambal oelek when sautéing aromatics for a fiery kick.
• Swap rice for noodles — Try it over soba or rice noodles for a different texture. This reminds me of the comforting vibe in my savory Korean beef noodles recipe.

Serving & Storage

How to Serve: I love serving this dish straight from the skillet to the table. It feels rustic and inviting. The warm garlic ginger broth is perfect spooned over fluffy jasmine rice, but you can also serve it alongside quick sautéed greens or steamed broccoli for a complete meal.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The chicken skin will soften, but the flavors get even better. Reheat gently in a skillet with a splash of broth or water to keep the sauce from drying out.

Freezing: I don’t recommend freezing this dish because the broth’s texture changes and the chicken can get mushy. If you want to meal prep, make the broth and cook the chicken fresh the day of.

Looking for other easy, comforting chicken dishes? This easy crockpot teriyaki chicken recipe is also a favorite when I want hands-off cooking with big flavor.

Nutrition Information

I’m not a nutritionist, but here’s a rough idea per serving (based on 4 servings):

This dish packs a good protein punch from the chicken, moderate carbs from the rice, and healthy fats. The ginger and garlic add antioxidants, and you can boost fiber by adding greens or mushrooms. If you’re watching sodium, definitely use low-sodium soy sauce and broth.

Final Thoughts

So that’s my favorite caramelised soy chicken recipe in garlic ginger broth with rice. I probably talked your ear off, but when a dish becomes a staple you make over and over, you pick up a lot of tips and tricks.

This recipe has saved me on busy nights when I want something nutritious and flavorful but don’t want to slave over the stove. The sticky, caramelised skin with that fragrant broth is a winning combo every time. My family loves it, and I love that it’s a healthy option that feels indulgent.

Make it your own—add veggies, swap proteins, or turn up the garlic (because more garlic is always better). And if you want a comforting, easy chicken recipe that’s a bit different, this one won’t disappoint.

If you give it a try, drop a comment below to let me know how it turns out! I’m here to help if you hit any bumps in the kitchen.

Happy cooking! I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?

A: Absolutely! Just keep in mind that breasts cook faster and can dry out if overcooked. I recommend lowering the simmer time to about 6-7 minutes once you add the broth, and keep an eye on the internal temperature to avoid drying.

Q: What can I substitute for soy sauce if I’m gluten-free?

A: Tamari is a great gluten-free alternative to soy sauce and works well here. It has a similar salty, umami flavor and caramelizes nicely on the chicken.

Q: Can I make this recipe in a slow cooker?

A: I haven’t tested it in the slow cooker, but you could try browning the chicken first to get that caramelised skin, then add everything to the slow cooker and cook on low for 3-4 hours. Just keep in mind the skin won’t be as crispy.

Q: How do I prevent the broth from tasting too salty?

A: Use low-sodium soy sauce and chicken broth, and taste the broth before adding more salt. The broth reduces and concentrates, so err on the side of less salt initially.

Q: Can I add vegetables to the broth?

A: Yes! Baby bok choy, spinach, mushrooms, or even thinly sliced carrots work beautifully. Add them in the last few minutes of cooking so they stay tender-crisp.

Q: How do I reheat leftovers without drying out the chicken?

A: Reheat gently in a skillet with a splash of broth or water over low heat. Cover to keep moisture in and avoid drying out the meat. Microwaving works in a pinch but tends to make the chicken a bit rubbery.

Q: Can I double this recipe?

A: Totally! Just make sure you have a large enough skillet or use two pans. The cooking times remain the same, but you might need to caramelise the chicken in batches to avoid overcrowding the pan.

By the way, if you love quick and flavorful chicken dinners, my garlic parmesan chicken crockpot recipe is another favorite that’s super simple and comforting.

Caramelised Soy Chicken Recipe Easy Healthy Garlic Ginger Broth with Rice

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• Author: Nora Winslow
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A warm, comforting chicken dish featuring caramelised soy sauce on crispy chicken thighs served in a fragrant garlic ginger broth over steamed rice. Healthy, flavorful, and easy to make.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (700g) chicken thighs, bone-in, skin-on
• 1/3 cup (80ml) soy sauce, naturally brewed, low-sodium recommended
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon (15g) fresh ginger, minced
• 2 tablespoons (25g) brown sugar (or honey as a substitute)
• 3 cups (720ml) chicken broth, low-sodium
• 1 tablespoon (15ml) rice wine vinegar
• 1 teaspoon (5ml) sesame oil
• 2 stalks green onions, sliced thin (about 30g)
• 3 cups cooked jasmine or basmati rice (about 600g)
• 1 tablespoon vegetable or canola oil (for cooking)
• Salt and pepper to taste
• Optional: 2 cups baby bok choy or spinach
• Optional: 1/2 teaspoon red chili flakes

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Instructions

1. Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper. Mince garlic and ginger, and slice green onions for garnish.
2. Heat 1 tablespoon of vegetable or canola oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 7-8 minutes until skin is deep golden brown and crispy. Flip and cook the other side for 3-4 minutes. Chicken will not be fully cooked yet.
3. Remove chicken from pan and set aside. Lower heat to medium, add a splash more oil if needed, then sauté minced garlic, ginger, and optional red chili flakes for 1-2 minutes until fragrant but not burnt.
4. Add brown sugar and soy sauce to the pan, stirring to dissolve sugar and scrape up browned bits. Pour in chicken broth, rice wine vinegar, and drizzle sesame oil. Return chicken thighs skin-side up to the skillet, partially submerged in broth.
5. Cover and simmer gently for 8-10 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and broth has reduced slightly. Add optional greens during last 2 minutes to wilt.
6. Serve chicken thighs over cooked jasmine or basmati rice. Ladle garlic ginger broth around and garnish with sliced green onions.

Notes

[‘Dry chicken thoroughly to ensure crispy caramelised skin.’, ‘Do not move chicken while caramelising to develop a crust.’, ‘Use low-sodium soy sauce and broth to control saltiness.’, ‘Simmer broth gently to avoid toughening chicken or burning sugars.’, ‘Save leftover broth for dipping sauce or soup base.’, ‘Make extra broth for a comforting soup by adding noodles the next day.’, ‘Reheat leftovers gently with a splash of broth to keep moist.’, ‘Freezing is not recommended as broth texture changes and chicken may become mushy.’]

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Asian

Nutrition

• Serving Size: 1 chicken thigh with
• Calories: 380
• Sugar: 6
• Sodium: 750
• Fat: 14
• Saturated Fat: 3
• Carbohydrates: 30
• Fiber: 2
• Protein: 32

Keywords: caramelised soy chicken, garlic ginger broth, healthy chicken recipe, easy chicken dinner, caramelized chicken thighs, soy sauce chicken, weeknight dinner