Ingredients
Chicken
- 4 boneless, skinless chicken thighs (or breasts)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Broth
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 cups chicken broth
Garnish and Serving
- 2 green onions, sliced
- Cooked white or jasmine rice, for serving
Instructions
- Caramelise Chicken: Pat the chicken thighs dry with paper towels to help them sear properly. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side.
- Add Sauce: In a small bowl, mix the soy sauce and brown sugar until the sugar dissolves. Pour this mixture over the chicken in the skillet, turning to coat each piece evenly. Allow the sauce to thicken and caramelize slightly, about 2-3 minutes.
- Add Broth and Aromatics: Stir in the minced garlic and grated ginger, then pour the chicken broth into the skillet. Bring the mixture to a simmer, reduce the heat to medium-low, and let it cook gently for 10-15 minutes, allowing the chicken to cook through and absorb the flavors.
- Serve: Taste the broth and season with salt and pepper if necessary. Spoon the chicken and broth over cooked jasmine or white rice. Garnish with sliced green onions and serve immediately for a warm and comforting dinner.
Notes
- Use chicken thighs for more flavorful and tender meat, but chicken breasts work as a leaner alternative.
- Adjust the sweetness by adding more or less brown sugar according to your taste.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add chili flakes or fresh chili slices if you prefer some heat in the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
