Tender, caramelised soy chicken in a fragrant garlic ginger broth, served over fluffy rice for a quick, satisfying one-pot meal.

– 1 lb boneless, skinless chicken thighs, cubed

– 2 tbsp soy sauce

– 1 tbsp brown sugar

– 2 tsp sesame oil

– 3 cloves garlic, minced

– 1 tbsp grated ginger

– 4 cups chicken broth

– 2 cups uncooked long-grain white rice

– 2 green onions, sliced

– Sesame seeds for garnish

Cook Mode Prevent your screen from going dark

1. – In a bowl, toss the chicken with soy sauce, brown sugar, and sesame oil. Let marinate for 10 minutes.

2. – In a large pot or Dutch oven, sauté the garlic and ginger in a bit of oil over medium heat for 1 minute until fragrant.

3. – Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until browned on all sides.

4. – Pour in the chicken broth and bring to a boil. Stir in the rice, cover and reduce heat to low. Simmer for 15-18 minutes until rice is tender.

5. – Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

6. – Serve the caramelised soy chicken and garlic ginger broth over the rice, garnished with green onions and sesame seeds.

For a creamier broth, stir in 2 tbsp of creamy peanut butter. Substitute brown rice or quinoa for the white rice if desired.