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Caramelized Soy Chicken – The Coziest Chicken Dinner You’ll Make

Glossy, seared Caramelized Soy Chicken in a bowl of broth, a comforting choice among chicken dinner recipes.
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Tender chicken thighs get marinated in a sweet-savory soy glaze, seared until golden, then gently simmered in a fragrant garlic ginger broth and served over jasmine rice for a comforting, restaurant-worthy dinner made entirely at home.

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups chicken broth
  • 2 green onions, sliced
  • 1 cup jasmine rice
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Instructions

  1. In a mixing bowl, combine the soy sauce, brown sugar, a pinch of salt, and a pinch of pepper, stirring until the sugar mostly dissolves into the sauce. Add the chicken thighs to the bowl, turning them over a few times so every piece gets evenly coated in the marinade. Let the chicken sit in this mixture for at least 15 minutes, allowing the flavors to soak in.
  2. Heat the olive oil in a large pot or Dutch oven set over medium heat. Once the oil is shimmering, carefully place the marinated chicken thighs into the pot, skin-side down. Sear for 5 to 6 minutes without moving them, until the skin turns a deep golden brown, then flip and sear the other side for another 5 to 6 minutes. Once both sides are nicely browned, remove the chicken from the pot and set it aside on a plate.
  3. In the same pot, using the flavorful drippings left behind from searing the chicken, add the minced garlic and grated ginger. Sauté for 1 to 2 minutes, stirring frequently, until the mixture becomes fragrant and the garlic just begins to turn golden — watch closely so it doesn’t burn.
  4. Pour the chicken broth into the pot with the garlic and ginger, stirring to combine and scraping up any browned bits from the bottom of the pot. Bring the broth to a gentle simmer. Once simmering, return the seared chicken thighs to the pot, arranging them skin-side up so the crispy skin stays above the liquid.
  5. Reduce the heat to maintain a gentle simmer and let the chicken cook for about 20 minutes, or until it’s cooked through completely and reaches an internal temperature of 165°F when checked with a meat thermometer.
  6. While the chicken simmers, prepare the jasmine rice separately according to the package instructions — typically this involves rinsing the rice under cool water until it runs mostly clear, then simmering it in water until the grains are tender and the liquid has been absorbed.
  7. Once the chicken has finished cooking, carefully remove it from the pot and set it aside to rest for a few minutes, which helps keep it juicy when sliced or served whole. While the chicken rests, stir the sliced green onions directly into the hot broth remaining in the pot.
  8. To serve, spoon a portion of the cooked jasmine rice into each bowl. Ladle the hot garlic ginger broth generously over the rice, then top each bowl with a piece of the caramelized chicken. Finish each bowl with a scattering of fresh cilantro before serving warm.

Find it online: https://irmacooks.com/caramelized-soy-chicken/