Name: Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600g skinless chicken thighs, cut into large pieces; 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon vegetable oil; 4 cloves garlic, minced; 2 tablespoons ginger, grated; 3 cups chicken broth; 1 cup jasmine rice; 2 spring onions, sliced; Salt and pepper, to taste

This Chicken Recipe Has Saved Many Dinners (Trust Me)

If there’s one dish in my rotation that always rescues my weeknights, it’s this: Caramelised Soy Chicken in Garlic Ginger Broth with Rice. The first time I made it, it was honestly a hail Mary because my fridge had little else to offer (except questionable lettuce, which I’ll spare you details about). It reminds me of a dinner at my friend Dave’s cramped London flat, where we debated—heatedly—about ginger superiorities over beers. British kitchens are tiny, but our appetites weren’t. Anyway, after a few tweaks (read: making a mess and just hoping), it turned into a go-to. My daughter calls it “the sticky chicken” — which is probably more accurate than my lofty recipe title, but here we are.

Why You’ll Love This One (Even if You Can’t Stand Dishes)

So, I make this whenever I’m craving something that tastes like I honestly put in more effort than I did. My partner, who claims he’s “not a rice guy,” somehow manages three servings whenever this hits the table — so either I’m delusional, or it’s just that good. It’s also forgiving (which is crucial for my sanity), and you don’t need those fancy ingredients you’ll only use once then rediscover several years later, fused to the back of the pantry. Plus, since it all happens more or less in one pot and a pan, cleanup is practically painless—unless, like me, you occasionally scorch the soy sauce. (Don’t worry, if you do, just call it ‘umami’ and carry on. Seriously, I’ve done worse.)

Everything You’ll Need (But You Can Totally Substitute)

4 chicken thighs (bone-in is juicier, but boneless works too. I once used drumsticks, and honestly, it turned out fine.)
3 tablespoons soy sauce (dark soy gets deeper flavor, but light soy + a little brown sugar works in a pinch)
2 tablespoons brown sugar (or honey, or heck, maple syrup if you’re desperate. I’ve tried all three)
1 thumb-sized piece fresh ginger, sliced (Confession: sometimes I use the stuff from a tube—don’t judge)
5 cloves garlic, smashed (My uncle swore by 7. I think that’s a bit much, but you do you)
2 spring onions, chopped (Or regular onion, if that’s what you’ve got. It’s all good)
3 cups chicken stock (Store-bought is fine, homemade gets you serious street cred)
1 cup uncooked rice (I usually go jasmine, but basmati, short grain, whatever’s rattling in your pantry will work)
1 tablespoon sesame oil (optional, but I love the toasted smell. If you don’t have any, skip it… just don’t replace with olive oil, trust me.)
Chili flakes (for a bit of kick—sometimes I forget and that’s fine too)
Coriander leaves (optional garnish: my family’s a bit split, some say soapy, others say essential)

Caramelised Soy Chicken in Garlic Ginger Broth with Rice

How to Make Caramelised Soy Chicken in Garlic Ginger Broth

Start with the chicken: Dry your chicken thighs with paper towels (this gets you that goldeny-brown color—plus, less splattering). Rub or brush them on both sides with 1 tablespoon soy sauce.

This is where I usually forget and have to scramble to find a clean brush, but using hands works fine too (just wash after!)
Get that caramelisation: Heat a large frying pan (or saucepan, whatever’s not in the dishwasher) on medium-high. Add a dash of oil. Place the chicken skin side down, leave it for 3–4 minutes till it starts looking glossy and charred in spots. Flip, cook the other side for another couple of minutes, then set aside. Don’t panic if the pan looks messy—it’ll all work out.
Broth time: In the same pan, toss in your ginger, garlic, and spring onion. Give them a swirl (the smell is amazing right here—I usually taste the ginger, no shame). Let them get toasty, then add the rest of the soy sauce, brown sugar, chicken stock. Scrape up any bits—the tasty ‘fond’ at the bottom is gold.
Add the chicken back: Snuggle those chicken thighs back into the pan with all their juices. Let it simmer gently, lid half on, for about 20–25 minutes. If you cook rice like me, now’s the time to remember to start it.
Finish it off: Remove lid, let the sauce thicken up a bit (I get impatient and turn the heat up; sometimes regrets have happened, but it’s usually fine) for a few more minutes. Sprinkle in chili flakes if you want.
Serve: Scoop rice into bowls, spoon over chicken and that gorgeous gingery broth. Garnish with coriander if you’re civilized. Dive in.

Pitfalls and Discoveries (aka Notes)

I once splashed in too much soy—ended up a bit like licking a salt block. Add gradually, taste as you go.
Letting the chicken simmer too long makes it tough (I forget, watching TV, don’t recommend)
If you use store-bought stock, go low-sodium, or risk regret
The leftover broth is honestly amazing as a base for noodle soup (learned this accidentally when I was out of rice… not bad at all)

Variations I’ve Actually Tried (Plus One I’d Skip)

Swapping in salmon fillets instead of chicken: worked surprisingly well, but go gentle on cooking time—salmon dries out quickly
Bulked it up with pak choy or snap peas tossed in during the last 5 minutes. Makes you feel virtuous, shows off at the table
Once tried adding peanut butter — don’t do that. It went all weird and gloppy. Honestly, not every experiment is gold
Mixing rice with quinoa; not traditional at all but my friend raves about it. I think I prefer plain rice, though

What If You Don’t Have…?

No wok? No drama. Any large nonstick pan will do the job. I sometimes use a sturdy Dutch oven when my wok’s buried under other stuff—which happens more often than I’d like to admit.

Leftovers and Storage: Reality Check

This honestly keeps in the fridge for 2–3 days, but in my house it never lasts more than a day. Tupperware is your friend here, though I once just covered it with a plate—works fine unless you’ve got curious pets.

How We Like to Serve It (And a Bit about Plate Choices)

I love this over rice, with an extra ladle or two of broth. We sneak in a little quick pickle on the side (try these pickles—so easy). Sometimes I throw a fried egg on top for a late lunch version. And don’t ask me why, but my mum always brings out the fancy bowls for this—it’s a whole production at her place.

Lessons Learned (So You Don’t Have To)

I once tried to brown the chicken without drying it first—result: slippery mess and barely any caramel. Take the extra minute.
Patience pays off when thickening the sauce; I’ve rushed it, and ended up with watery broth (just not as satisfying, but hey, still edible)
And actually, stirring the bottom now and then keeps things from sticking. Easier than chiseling off burnt bits later—trust me.

FAQ (Seriously, People Have Asked These)

Can I make this with tofu?
Yep! Press the tofu first so it gets firm, then brown it up just like the chicken. Sauce clings just as nicely (though, if I’m honest, I prefer it with the chicken myself).

Is this child-friendly? (My 6-year-old is picky!)
Most kids adore the sweet-salty sauce. If the chili is a worry, just leave it out. Actually, one reader said her kid calls it “magic sticky chicken,” which makes me smile—though I guess the magic is just the sugar?

How do you make it gluten-free?
Just swap in tamari for soy sauce, and check your stock. That’s the only switch. (I looked this up after a gluten-sensitive pal nearly passed on a bowl—felt terrible!)

If you want more Asian-inspired chicken recipes, I often check out Just One Cookbook for ideas. And if you’ve got a minute (and like geeking out on broth tips), Serious Eats’ deep dive on homemade chicken stock is totally worth a read.

Caramelised Soy Chicken in Garlic Ginger Broth with Rice