Caramelized Soy Chicken
A quick and comforting dish featuring chicken marinated in a sticky soy-brown sugar sauce, seared for a golden crust and served over jasmine rice.
Ingredients
For the Chicken & Marinade
- 2 pieces chicken thighs or breasts
- 1/4 cup soy sauce Use low-sodium if desired.
- 2 tablespoons brown sugar Light or dark brown sugar both work.
- 2 cloves garlic, minced Fresh is best for flavor.
- 1 tablespoon ginger, grated Fresh provides the best flavor.
For Cooking
- 1 tablespoon vegetable oil Any neutral oil is fine.
- 1 cup chicken broth Use low-sodium for less salt.
For the Rice
- 1 cup jasmine rice Can substitute for brown rice.
- 2 cups water
To Serve
- Green onions for garnish (optional)
Instructions
Make the Marinade
- In a bowl, mix soy sauce, brown sugar, minced garlic, and grated ginger until the sugar mostly dissolves.
- Add the chicken thighs or breasts and turn to coat completely. Cover and refrigerate for 30 minutes.
Prepare the Rice
- Rinse jasmine rice under cold water until the rinse water runs clear.
- Combine the rinsed rice with water in a small pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Sear the Chicken
- Heat vegetable oil in a skillet over medium heat until shimmering.
- Remove chicken from the marinade and reserve the marinade for later. Place chicken in the hot pan and sear until golden brown on one side, about 4–6 minutes.
Add Liquid and Simmer
- Flip the chicken to the other side. Pour the reserved marinade and chicken broth into the pan.
- Bring to a simmer, reduce heat to maintain a gentle simmer, and cook until the chicken is fully cooked through, about 10–15 minutes depending on thickness.
Finish and Serve
- Once the sauce has reduced and thickened to a glossy glaze, remove the chicken and let rest for 3 minutes.
- Slice or serve whole over jasmine rice, spooning the sauce over the top and garnishing with sliced green onions if desired.
Notes
Pat the chicken dry before searing for better browning. Don't crowd the pan to ensure even cooking. Adjust the simmer time based on chicken thickness and use a meat thermometer to guarantee doneness.