Description
Easy caramelized soy chicken thighs simmered in a cozy garlic ginger broth—sweet, savory, and ready in about 30 minutes. A simple one-pot dinner served over jasmine or basmati rice.
Ingredients
500 g boneless, skinless chicken thighs
1 tbsp sesame oil
1 onion, thinly sliced
4 cloves garlic, minced
2 tsp fresh ginger, grated
1/4 cup soy sauce (low-sodium if preferred)
2 tbsp brown sugar (or honey)
4 cups chicken broth
2 green onions, sliced (garnish)
1 cup jasmine or basmati rice, cooked (for serving)
Instructions
1. Heat sesame oil in a large skillet over medium heat. Add chicken thighs and brown 2–3 minutes per side. Remove to a plate.
2. Add sliced onion to the same pan and sauté 3–4 minutes until softened.
3. Stir in garlic and ginger; cook 30 seconds until fragrant.
4. Add soy sauce and brown sugar. Stir and let it bubble 30–60 seconds so the sugar dissolves and the sauce starts to caramelize.
5. Pour in chicken broth, scraping up any browned bits. Return chicken to the pan.
6. Bring to a gentle simmer. Cover and cook 10–12 minutes (or until chicken is cooked through and tender).
7. Uncover and simmer 3–5 minutes to slightly reduce the broth and deepen flavor.
8. Serve chicken and broth over cooked rice. Top with sliced green onions.
Notes
Low-sodium tip: Use low-sodium soy sauce and taste before adding extra salt.
Veggie add-in: Add carrots, snap peas, bok choy, or mushrooms during the simmer step.
Chicken swap: Chicken breast works—reduce covered simmer time to 8–10 minutes to avoid drying out.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot, Simmer
- Cuisine: East Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg