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High Protein Caramelised Soy Chicken in Garlic Ginger Broth

Tender chicken thighs glazed with caramelised soy sauce served over rice in a fragrant garlic ginger broth for a complete, protein-rich dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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
  • 2 cups cooked jasmine rice for serving
  • Fresh chili or sriracha optional, for heat
  • Green onions and sesame seeds for garnish

Equipment

  • Large skillet or wok
  • medium pot
  • small bowl
  • whisk

Method
 

  1. In a small bowl, whisk together the soy sauce and honey (or brown sugar) until well combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

Storage: Store the chicken and broth in separate airtight containers in the refrigerator for up to 3 days to maintain the chicken's glaze. Reheat the broth on the stovetop and warm the chicken in a skillet over low heat. Substitutions: Use tamari or coconut aminos for a gluten-free version. Swap chicken for firm tofu or shrimp for different protein options. Spinach can replace bok choy. Serving: This is a complete meal in a bowl but pairs well with crispy wontons, potstickers, or cucumber salad. Make-Ahead: Cook the chicken and broth up to a day ahead and store separately. Reheat gently before serving with fresh greens. Pro Tip: Watch the caramelization closely in the final minutes. The sugars can burn quickly once the liquid evaporates. Keep the heat at medium-high and stir constantly during glazing.