When you need a comforting dinner that delivers both nutrition and bold flavor, high protein caramelised soy chicken in garlic ginger broth hits every mark. This dish combines sticky, sweet-savory chicken with a fragrant, warming broth that’s perfect for spooning over rice. The contrast between the rich, caramelized chicken and the light, aromatic broth creates a meal that feels nourishing and satisfying without being heavy.
What makes this dinner special is how the components work together. The chicken gets seared until golden, then glazed with a simple soy-honey mixture that creates that signature caramelized coating. Meanwhile, the broth simmers with fresh ginger and garlic, building layers of flavor that make every spoonful feel restorative. It’s the kind of meal that works equally well on a cold weeknight when you want something warming or when you’re trying to impress someone with minimal effort.
The whole dish comes together in about 40 minutes, which makes it realistic for weeknight cooking. You’re building two distinct elements, but neither requires complicated techniques or hard-to-find ingredients. The result is a complete meal in a bowl that’s naturally high in protein and full of the kind of flavor that keeps you coming back for more.
Why You’ll Love This High Protein Caramelised Soy Chicken
This recipe delivers substantial protein from the chicken thighs while keeping the overall dish light and balanced. The broth adds volume and warmth without adding heavy calories, so you get a filling dinner that doesn’t leave you feeling weighed down. Chicken thighs stay tender and juicy even after the high-heat searing, which makes them ideal for this cooking method.
The flavor profile is complex but approachable. You’re working with familiar ingredients like soy sauce, honey, ginger, and garlic, but the way they come together creates something that tastes restaurant-quality. The caramelized coating on the chicken adds sweetness and depth, while the ginger-garlic broth provides a fresh, aromatic counterpoint.
It’s also incredibly versatile. You can adjust the sweetness, add heat with fresh chilies or sriracha, or swap in different greens based on what you have available. The base recipe is forgiving enough that you can make it your own without worrying about ruining it.
Leftovers are excellent, which makes this great for meal prep. The chicken maintains its glaze well, and the broth actually improves in flavor after a day in the fridge. You can portion it out into containers and have ready-made lunches or quick dinners throughout the week.
Ingredients for High Protein Caramelised Soy Chicken
I always use chicken thighs for this recipe because they have enough fat to stay moist during the searing process. Breasts tend to dry out too quickly with high heat, and you lose that tender, juicy texture. Look for thighs that are similar in size so they cook evenly. I recommend cutting them into bite-sized pieces, roughly 1.5 to 2 inches, so they’re easy to eat with a spoon.
For the Caramelised Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon vegetable oil
For the Garlic Ginger Broth:
- 4 cups chicken broth (low-sodium)
- 2 tablespoons fresh ginger, thinly sliced or grated
- 4 cloves garlic, smashed or minced
- 1 tablespoon rice vinegar
- 2 cups bok choy or spinach
For Serving:
- 2 cups cooked jasmine rice
- Fresh chili or sriracha (optional, for heat)
- Green onions and sesame seeds (for garnish)
The soy-honey glaze is simple but effective. I use regular soy sauce, though low-sodium works if you’re watching salt intake. Honey gives a smoother sweetness than brown sugar, but either works well. The glaze reduces down to a thick, sticky coating that clings to the chicken beautifully.
Fresh ginger is essential for the broth. The bright, spicy flavor you get from fresh ginger can’t be replicated with dried powder. I find that thinly slicing it works best for infusing the broth, but grating it creates a more intense flavor if you prefer. Smashed garlic cloves release their oils slowly and give a mellow garlic flavor that doesn’t overpower the broth. If you prefer a stronger garlic presence, mince it instead.
Bok choy adds a mild, slightly sweet crunch that works perfectly in the broth, but spinach is a great substitute if bok choy isn’t available. Both wilt quickly and add nutrients without making the broth heavy. Low-sodium chicken broth gives you better control over the saltiness, especially since the soy sauce in the chicken already adds plenty of sodium.
How to Make High Protein Caramelised Soy Chicken
The key to this recipe is managing the caramelization carefully. I find that keeping the heat at medium-high gives you enough power to develop color without burning the sugars. The final minutes of glazing require your full attention since the sauce can go from perfectly caramelized to burnt in seconds.
Prepare the Glaze: In a small bowl, whisk together the soy sauce and honey (or brown sugar) until the mixture is smooth and well combined. Set this aside so it’s ready when you need it.
Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Don’t overcrowd the pan or the chicken will steam instead of sear. If needed, work in batches. Cook the chicken for 5 to 6 minutes, turning occasionally, until each piece is golden brown on multiple sides. You want good color here because it adds flavor and creates texture contrast with the glaze.
Caramelize: Pour the soy-honey mixture over the browned chicken. The liquid will bubble up immediately. Stir constantly for 3 to 4 minutes as the sauce reduces. You’ll see it thicken and darken, eventually coating the chicken in a glossy, sticky glaze. The chicken should look lacquered and almost mahogany in color. Once the glaze clings to the chicken and the pan is nearly dry, remove the chicken from the heat and set it aside. Be careful not to let the sugars burn during this stage.
Build the Broth: In a medium pot, combine the chicken broth, ginger, and garlic. Bring everything to a gentle boil over medium-high heat, then reduce to a simmer. Let the broth cook for 10 minutes so the ginger and garlic infuse their flavors. The broth should smell fragrant and aromatic. Stir in the rice vinegar, which adds a subtle brightness that balances the richness of the chicken.
Add the Greens: Drop the bok choy or spinach into the simmering broth. Cook for just 1 to 2 minutes until the greens are wilted but still vibrant. Overcooking them will turn them mushy and dull in color.
Assemble the Bowls: Place a scoop of cooked jasmine rice in the bottom of each deep bowl. Ladle the hot garlic-ginger broth over the rice, making sure to include some of the ginger, garlic, and greens in each serving. Top each bowl with a generous portion of the caramelised soy chicken. Finish with sliced green onions, a sprinkle of sesame seeds, and fresh chili or a drizzle of sriracha if you want heat.
Pro Tips: Watch the chicken closely during the caramelization step. The sugars in the honey or brown sugar can burn quickly once the liquid evaporates. If the glaze starts to smoke or smell burnt, pull the pan off the heat immediately. Another trick is to have a little extra broth on hand. If the chicken glaze gets too thick or starts to stick, you can deglaze the pan with a splash of broth and incorporate those flavorful bits into the sauce.
What to Serve with High Protein Caramelised Soy Chicken
This dish is already a complete meal with the rice, protein, and vegetables in one bowl, but there are sides that complement it beautifully if you want to round things out.
Crispy Wontons or Potstickers: These add a crunchy, savory element that contrasts nicely with the tender chicken and soft rice. You can buy frozen potstickers and pan-fry them in a few minutes for an easy addition.
Cucumber Salad: A simple cucumber salad dressed with rice vinegar, sesame oil, and a pinch of sugar provides a refreshing, crunchy bite. The acidity cuts through the richness of the caramelized chicken and cleanses your palate between spoonfuls.
Steamed Edamame: Lightly salted edamame makes a great starter or side. It’s quick to prepare, adds extra protein, and gives you something to snack on while the broth simmers.
Asian Slaw: A crunchy slaw made with cabbage, carrots, and a light sesame-ginger dressing adds texture and freshness. The raw vegetables provide a nice contrast to the warm, comforting broth.
Miso Soup: If you want to lean into the Japanese-inspired flavors, a small bowl of miso soup on the side works well. It’s light, warming, and complements the ginger and garlic in the main dish.
Stir-Fried Green Beans: Quickly stir-fried green beans with a touch of garlic and soy sauce add another vegetable element without making the meal feel heavy. They cook in just a few minutes and pair well with the overall flavor profile.
Pro Tips & Variations
Make-Ahead Strategy: You can cook the chicken and prepare the broth up to a day ahead. Store them in separate containers in the refrigerator. When you’re ready to serve, reheat the broth gently on the stovetop and warm the chicken in a skillet over low heat to avoid drying it out. Add the greens fresh when you reheat the broth.
Boost the Flavor: A splash of sesame oil drizzled over the finished bowl adds a nutty richness that ties everything together. You can also add a soft-boiled egg for extra protein and richness. The runny yolk mixes with the broth and creates a silky texture.
Protein Swaps: Firm tofu works beautifully in place of chicken. Press the tofu well to remove excess moisture, then cut it into cubes and follow the same searing and glazing process. Shrimp is another excellent option and cooks even faster than chicken. For shrimp, reduce the searing time to about 2 minutes per side.
Spice It Up: Add thinly sliced fresh Thai chilies to the broth while it simmers for a deeper heat that infuses the entire dish. You can also stir in a teaspoon of chili garlic paste or gochugaru (Korean red pepper flakes) for a different kind of spice.
Gluten-Free Version: Use tamari instead of soy sauce, and make sure your chicken broth is gluten-free. Coconut aminos work as well, though they’re slightly sweeter and less salty than soy sauce, so you may need to adjust the honey slightly.
Vegetable Variations: Beyond bok choy and spinach, you can use napa cabbage, watercress, or even sliced mushrooms like shiitake or oyster. Each brings a different texture and flavor to the broth.
Storage & Reheating Tips
I store the caramelised chicken and the broth in separate airtight containers to keep the chicken from losing its glaze. The chicken stays good in the refrigerator for up to three days. The broth can be refrigerated for the same amount of time and actually tastes better the next day as the flavors meld.
To reheat, warm the broth gently on the stovetop over medium heat. Add fresh greens just before serving so they don’t get overcooked. Reheat the chicken in a skillet over low to medium heat. You can add a tiny splash of water or broth to the pan to help loosen the glaze without drying out the meat. Avoid microwaving the chicken if possible, as it can make it rubbery.
For meal prep, portion the rice, chicken, and broth into separate containers. When you’re ready to eat, assemble the bowl fresh so the rice doesn’t get soggy and the chicken maintains its texture. The components reheat well individually and come together quickly when you’re ready for a meal.
This high protein caramelised soy chicken in garlic ginger broth is the kind of dinner that feels indulgent while still being practical and nourishing. The combination of sticky, flavorful chicken and aromatic, warming broth makes it a meal you’ll want to come back to regularly. Once you get the hang of the caramelization technique, it becomes an easy go-to for busy nights when you want something that tastes special without requiring hours in the kitchen.
High Protein Caramelised Soy Chicken in Garlic Ginger Broth
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce and honey (or brown sugar) until well combined. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden brown on all sides.
- Pour the soy-honey mixture over the browned chicken. Stir constantly for 3 to 4 minutes as the sauce reduces and forms a dark, sticky caramelised glaze on the chicken. Once the glaze clings to the chicken and the pan is nearly dry, remove the chicken from the heat and set aside.
- In a medium pot, bring the chicken broth, ginger, and garlic to a gentle boil. Reduce heat to a simmer and cook for 10 minutes to infuse the flavors.
- Stir in the rice vinegar and add the bok choy or spinach. Simmer for 1 to 2 minutes until the greens are wilted but still vibrant.
- To serve, place a scoop of cooked jasmine rice in the bottom of each deep bowl. Ladle the hot garlic-ginger broth over the rice, making sure to include some ginger, garlic, and greens.
- Top each bowl with a generous portion of the caramelised soy chicken. Garnish with sliced green onions, sesame seeds, and fresh chili or sriracha if desired. Serve immediately.
