Ingredients
For the Chicken
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
For the Sauce & Broth
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
For the Rice
- 2 cups jasmine rice
- 4 cups water
For Garnish
- Chopped green onions
- Fresh cilantro
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin. Season both sides with salt and pepper for balanced flavor.
- Heat the Oil: Warm vegetable oil in a large pot or deep skillet over medium-high heat. This will help achieve a golden sear on the chicken.
- Sear the Chicken: Add the seasoned chicken, skin-side down, into the hot oil. Allow them to cook undisturbed for 5-7 minutes until the skin becomes deeply golden and crispy.
- Make the Sauce: Flip the chicken thighs and stir in soy sauce, brown sugar, minced garlic, and ginger directly into the pan. Mix everything together so the chicken gets coated in sweet, savory aromatics.
- Add Chicken Broth: Pour in the chicken broth so it submerges the chicken. Bring the mixture up to a gentle boil to meld the flavors.
- Simmer: Reduce heat to low, cover, and let the chicken gently simmer for about 20 minutes until cooked through and tender. The broth will become rich with flavor.
- Cook the Rice: While the chicken simmers, rinse the jasmine rice under cold running water until it runs mostly clear—this removes excess starch for fluffier rice.
- Prepare the Rice: In a separate pot, combine the rinsed rice and water. Bring to a boil, then cover and simmer on low heat for 15-20 minutes, until the rice is fluffy and water is absorbed.
- Thicken the Broth (Optional): If you prefer a thicker sauce, stir the cornstarch with a splash of water to make a slurry. Mix this into the broth and simmer for another 2-3 minutes until thickened.
- Garnish and Serve: Remove the cooked chicken from the broth and let it cool slightly before slicing. Serve chicken pieces over steamed jasmine rice, spoon the aromatic garlic-ginger broth on top, and finish with a scattering of chopped green onions and fresh cilantro.
Notes
- The brothy sauce can be spooned generously over the rice for extra flavor.
- Bone-in, skin-on chicken thighs stay juicy and flavorful, but you can substitute boneless thighs if preferred (reduce simmering time).
- For added depth, try adding a splash of rice vinegar or a dash of chili oil when serving.
- Jasmine rice works best for its fragrance, but any long-grain white rice can be used.
- Leftovers reheat well for up to 3 days when stored in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 545 kcal
- Sugar: 7g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
