Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 4 cups chicken broth
- 2 tablespoons fresh ginger, sliced
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 cups jasmine rice
- 2 green onions, chopped
- Salt and pepper, to taste
- Optional: chili flakes for a bit of heat
If you’re out of jasmine rice, feel free to substitute with basmati or even brown rice for a healthier twist. And for a vegetarian version, replace chicken with tofu and use vegetable broth instead.
Instructions
- In a large pot over medium heat, add sesame oil and let it heat for about 1 minute.
- Add minced garlic and sliced ginger, sautéing until fragrant, about 2-3 minutes. Stir frequently to avoid burning.
- Add chicken thighs to the pot, cooking until lightly browned on both sides, roughly 5 minutes per side.
- Pour in the soy sauce and chicken broth, bringing the mixture to a gentle boil.
- Reduce the heat to simmer, cover the pot, and let it cook for about 20 minutes or until the chicken is cooked through and tender.
- While the chicken is cooking, prepare the jasmine rice according to package instructions.
- Once the chicken is ready, season with salt and pepper to taste and sprinkle with chopped green onions.
- Serve the chicken and broth over a bed of warm jasmine rice, garnished with a dash of chili flakes if desired.
One little trick I’ve picked up is to slightly toast the rice before cooking it. This adds a subtle nutty flavor that complements the dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Soy Chicken in Garlic Ginger Broth with Rice, recipe, cooking, food
