Introduction
This Soy Garlic Ginger Chicken Broth with Rice is the ultimate comfort bowl that combines savory caramelized chicken with a fragrant, healing broth. Perfect for busy weeknights or when you're craving something nourishing and flavorful, this Asian-inspired chicken recipe delivers restaurant-quality taste with simple, wholesome ingredients.
The magic happens when tender chicken thighs are first caramelized in a sweet-savory soy glaze, then simmered in an aromatic garlic-ginger broth that infuses every bite with warmth and depth. Served over fluffy rice that soaks up all that delicious broth, this chicken and rice bowl is both satisfying and surprisingly easy to prepare.
What makes this recipe special is its focus on clean, nutrient-dense ingredients. Fresh ginger and garlic provide anti-inflammatory benefits, while the protein-rich chicken and wholesome rice create a balanced, complete meal in one bowl. Whether you're new to cooking Asian-inspired dishes or a seasoned home chef, this easy simmered chicken recipe will quickly become a household favorite.
Why You'll Love This Recipe
This soy garlic chicken recipe checks all the boxes for a perfect weeknight dinner. It's ready in under 45 minutes, uses everyday ingredients, and requires just one pot for the main cooking process. The caramelization step adds incredible depth of flavor, while the ginger broth chicken component provides comforting warmth that's especially welcome during cooler months.
The recipe is also highly adaptable to your dietary preferences and what you have on hand. You can adjust the sweetness, increase the ginger for extra zing, or add vegetables to boost the nutritional profile. Plus, the leftovers actually taste better the next day as the flavors continue to meld together.
Ingredients You'll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons coconut sugar or honey
- 1 tablespoon avocado oil or coconut oil
- 1/4 teaspoon black pepper
For the Garlic Ginger Broth:
- 4 cups low-sodium chicken bone broth
- 2 tablespoons fresh ginger, minced (about 2-inch piece)
- 6 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 green onions, white and green parts separated, sliced
- 1 teaspoon sesame oil
- Optional: 1/2 teaspoon red pepper flakes for heat
For Serving:
- 2 cups cooked jasmine rice, brown rice, or cauliflower rice
- Fresh cilantro, chopped
- Sesame seeds
- Extra sliced green onions
Ingredient Notes and Substitutions
Chicken Thighs: Dark meat stays incredibly tender during simmering and won't dry out. If you prefer chicken breast, reduce cooking time slightly and monitor closely to prevent overcooking.
Coconut Sugar: This natural sweetener has a lower glycemic index than white sugar and adds a subtle caramel note. Honey or maple syrup work equally well for the caramelization.
Fresh Ginger: Don't skip this! Fresh ginger provides anti-inflammatory compounds and that signature warming flavor. Ground ginger won't deliver the same bright, zesty taste.
Bone Broth: Rich in collagen and minerals, bone broth adds body and nutritional benefits. Regular chicken stock works fine, but bone broth elevates this dish nutritionally.
Tamari: A gluten-free alternative to soy sauce that works perfectly in this recipe. Coconut aminos offer a soy-free option with slightly less sodium.
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pat the chicken pieces dry with paper towels. This helps achieve better caramelization. In a medium bowl, combine the chicken with 3 tablespoons soy sauce, coconut sugar, and black pepper. Toss to coat evenly and let marinate for 10-15 minutes while you prep other ingredients.
Step 2: Caramelize the Chicken
Heat the avocado oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add the marinated chicken in a single layer (work in batches if needed to avoid crowding). Cook without moving for 3-4 minutes until a golden-brown crust forms on the bottom. Flip and cook another 2-3 minutes. The chicken doesn't need to be fully cooked through at this stage. Remove chicken to a plate and set aside.
Step 3: Build the Aromatic Base
Reduce heat to medium. In the same pan, add the minced ginger, garlic, and white parts of the green onions. Sauté for 1-2 minutes until fragrant but not browned. This releases the essential oils and creates the flavor foundation for your ginger broth chicken.
Step 4: Add the Broth
Pour in the chicken bone broth, remaining 2 tablespoons soy sauce, and rice vinegar. Scrape up any browned bits from the bottom of the pan with a wooden spoon. These caramelized bits add incredible depth to your broth.
Step 5: Simmer the Chicken
Return the caramelized chicken and any accumulated juices to the pan. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the chicken is cooked through and tender. The broth will reduce slightly and intensify in flavor.
Step 6: Finish and Serve
Remove from heat and stir in the sesame oil and green onion tops. Taste and adjust seasoning with additional soy sauce if needed. The broth should be savory, slightly sweet, with warming ginger notes.
Serving Suggestions
To serve this beautiful chicken and rice bowl, place a generous scoop of warm rice in each bowl. Ladle the caramelized chicken pieces over the rice, then pour the aromatic broth around it. The rice will absorb the flavorful liquid, creating the perfect texture with each bite.
Garnish generously with fresh cilantro, a sprinkle of sesame seeds, and extra sliced green onions. For added nutrition and color, consider topping with:
- Steamed bok choy or baby spinach
- Julienned carrots for crunch
- Soft-boiled eggs for extra protein
- Sliced radishes for peppery bite
- A drizzle of chili oil for heat lovers
This dish works beautifully as a complete meal on its own, but you can also serve it alongside:
- Quick cucumber salad with rice vinegar
- Steamed edamame sprinkled with sea salt
- Sautéed green beans with garlic
- Fresh spring rolls with almond butter dipping sauce
Nutritional Benefits
This soy garlic chicken recipe isn't just delicious; it's packed with nutrients that support overall health. Chicken thighs provide high-quality protein, B vitamins, and minerals like selenium and zinc that support immune function.
Fresh ginger offers powerful anti-inflammatory compounds called gingerols, which may help reduce muscle soreness, support digestion, and provide antioxidant benefits. Garlic contains allicin, a compound linked to heart health and immune support.
The bone broth base provides collagen, amino acids like glycine and proline, and minerals that support gut health, joint function, and skin elasticity. When you choose brown rice over white, you add extra fiber, B vitamins, and minerals to make this an even more nutrient-dense meal.
One serving provides approximately 380-420 calories (depending on rice choice), 35-40g protein, 40-45g carbohydrates, and 8-12g healthy fats. It's a well-balanced meal that keeps you satisfied for hours.
Recipe Variations
Vegetable-Loaded Version: Add sliced mushrooms, bok choy, snap peas, or broccoli florets during the last 5 minutes of simmering for extra nutrients and fiber.
Spicy Ginger Broth Chicken: Increase red pepper flakes to 1 teaspoon and add a tablespoon of gochugaru (Korean red pepper flakes) for authentic Korean-inspired heat.
Coconut Ginger Chicken: Replace half the broth with full-fat coconut milk for a creamier, richer version with Thai-inspired flavors.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of regular rice for a lighter, lower-carbohydrate meal.
Meal Prep Bowls: Divide into individual containers with rice, chicken, and broth separated. Reheat and combine when ready to eat for perfect texture.
Slow Cooker Method: After caramelizing the chicken, transfer everything to a slow cooker and cook on low for 4-5 hours for ultra-tender, fall-apart chicken.
Storage and Reheating Tips
This easy simmered chicken stores beautifully, making it perfect for meal prep. Allow the chicken and broth to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days.
For best results, store the rice separately from the chicken and broth. This prevents the rice from becoming too soft and mushy. When ready to eat, reheat the chicken and broth in a saucepan over medium heat until warmed through, then pour over freshly reheated rice.
You can also freeze this dish for up to 3 months. Freeze the chicken and broth together in freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating. The rice is best made fresh rather than frozen.
To reheat in the microwave, place rice in a bowl, top with chicken and broth, cover with a damp paper towel, and heat in 1-minute intervals, stirring between, until steaming hot.
Cooking Tips for Success
Don't Rush the Caramelization: Patience during the browning step creates deep, complex flavors. Let the chicken sit undisturbed to develop that beautiful golden crust.
Use Fresh Aromatics: Pre-minced garlic and ginger from jars won't provide the same bright, vibrant flavor as fresh. Take the extra few minutes to mince fresh ingredients.
Adjust Consistency: If you prefer more broth, add an extra cup. For a thicker sauce, simmer uncovered for the last 5 minutes to reduce and concentrate the flavors.
Temperature Matters: Chicken thighs are forgiving, but use a meat thermometer to ensure they reach 165°F internal temperature for food safety.
Layer Your Flavors: The combination of caramelization, aromatic sautéing, and gentle simmering builds complex taste that can't be rushed.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but reduce cooking time by 5 minutes and check for doneness earlier. Breast meat is leaner and can dry out more easily.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of regular soy sauce, and verify your broth is gluten-free. The rest of the ingredients are naturally gluten-free.
Can I make this in advance?
Absolutely! This is an excellent make-ahead meal. The flavors actually deepen after a day in the refrigerator.
What if I don't have bone broth?
Regular chicken stock or vegetable broth works fine. You'll miss some of the nutritional benefits and body, but the flavor will still be excellent.
How can I make this less salty?
Use low-sodium soy sauce and unsalted broth. You can always add more seasoning at the end, but you can't remove it once added.
This Soy Garlic Ginger Chicken Broth with Rice brings together everything you want in a healthy, satisfying meal: bold flavors, nourishing ingredients, and simple preparation. Whether you're cooking for family dinner or prepping lunches for the week, this Asian chicken recipe delivers comfort and nutrition in every bowl.
Soy Garlic Ginger Chicken Broth with Rice Recipe
Savory caramelized soy chicken simmered in garlic-ginger broth served over warm rice.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 4 cups chicken broth
- 1 tablespoon brown sugar
- 2 green onions, sliced
- 1 1/2 cups white rice, uncooked
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Cook rice according to package directions and keep warm.
- Season chicken pieces with salt and pepper.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned and caramelized, about 5-7 minutes.
- Add minced garlic and ginger, stirring constantly for 1 minute until fragrant.
- Pour in soy sauce and brown sugar, stirring to coat chicken and create a glaze.
- Add chicken broth and bring to a boil.
- Reduce heat to medium-low and simmer for 20-25 minutes until chicken is cooked through and flavors meld.
- Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed.
- Divide cooked rice among serving bowls.
- Ladle chicken and broth over rice.
- Garnish with sliced green onions and sesame seeds before serving.
Equipment
- Large pot or Dutch oven
- Rice cooker or medium saucepan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Serving bowls
Notes
- Chicken thighs are recommended for their flavor and tenderness, but chicken breasts can be substituted.
- For a deeper flavor, marinate chicken in 1 tablespoon soy sauce for 30 minutes before cooking.
- Add vegetables like bok choy, mushrooms, or carrots during the last 10 minutes of simmering.
- Leftover broth can be stored in the refrigerator for up to 3 days.
- For a spicier version, add red pepper flakes or sriracha to taste.