If you’re on the lookout for a warm, comforting meal that feels like a special occasion but comes together with surprising ease, this Soy Glazed Chicken Thighs with Garlic-Ginger Broth over Sticky Rice Recipe is going to be your new favorite. Tender chicken thighs get luxuriously coated in a glossy, sweet-savory soy glaze bursting with garlic and ginger flavor, while a fragrant broth brings everything together with a comforting hug of warmth. Paired over perfectly sticky rice, this dish offers a delightful contrast of textures and a harmony of flavors that’s both familiar and exciting. Trust me, once you try this recipe, it’ll be a staple in your weeknight dinner rotation.

Soy Glazed Chicken Thighs with Garlic-Ginger Broth over Sticky Rice Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, combining to bring out the perfect balance of sweet, salty, spicy, and aromatic notes in the dish. Each one has a purpose—whether it’s building that irresistible glaze, adding depth to the broth, or creating the perfect sticky rice base.

Chicken thighs (6-8 boneless, skinless): The juicy, tender centerpiece that soaks up the flavorful glaze beautifully.
Olive or neutral oil (1 tbsp): Used for searing, gives the chicken a lovely golden crust without overpowering the dish.
Salt & black pepper: Basic seasonings to enhance the natural flavors of the chicken and aromatics.
Garlic powder & onion powder (1 tsp each): Adds subtle depth and complexity to the chicken’s seasoning.
Low-sodium soy sauce (⅓ cup plus 1 tbsp): The backbone of the glaze and broth, bringing that unmistakable umami punch.
Honey or brown sugar (2 tbsp and 1 tsp): Sweetness that balances salty soy and helps create the glossy glaze texture.
Rice vinegar (1 tbsp plus 1 tbsp): Adds brightness and a slight tang that cuts through richness.
Mirin (1 tbsp, optional but recommended): A sweet Japanese rice wine that elevates the glaze with a mellow sweetness.
Fresh garlic & ginger (minced and grated, several cloves and tsp amounts): Aromatics that infuse the dish with a fresh, zesty warmth you’ll love.
Sesame oil (½ tsp and 1 tbsp): Provides a toasty, nutty finish in both the glaze and broth.
Sriracha or chili crisp (½-2 tsp, optional): For those who want a little kick and a deeper complexity of heat.
Chicken broth (3 cups): Forms a comforting garlic-ginger broth that envelops the sticky rice.
Green onions (1-2 stalks, sliced): Fresh and crisp, perfect for garnishing and flavor layering.
Sticky rice: The essential base that soaks up the flavors and offers a lovely chewy texture.
Sesame seeds: Sprinkle on top for a subtle crunch and a beautiful presentation touch.
Steamed veggies (bok choy, broccoli, snap peas – optional): Adds color, nutrition, and a nice textural contrast.

How to Make Soy Glazed Chicken Thighs with Garlic-Ginger Broth over Sticky Rice Recipe

Step 1: Prep and Season the Chicken

Start by patting your chicken thighs dry—this helps you get that perfect golden sear. Season generously with salt, pepper, garlic powder, and onion powder to build a flavorful base right on the meat.

Step 2: Sear the Chicken

Heat oil in a large skillet over medium-high heat. Place chicken thighs in the pan and sear for 4 to 5 minutes on each side until a beautiful golden crust forms. This locks in juices and adds essential texture to the dish.

Step 3: Make the Soy Glaze

Whisk together soy sauce, honey, rice vinegar, mirin, minced garlic, grated ginger, sesame oil, and if you want that extra kick, sriracha or chili crisp. This mixture will become the luscious glaze that coats the chicken.

Step 4: Glaze and Simmer

Pour the glaze into the same skillet and reduce the heat to medium. Let the chicken simmer for 5 to 7 minutes, turning occasionally so every bite is covered in that glossy sauce. The glaze will thicken, and the chicken should reach an internal temperature of 165°F.

Step 5: Prepare the Garlic-Ginger Broth

While the chicken cooks, heat sesame oil in a separate pot over medium heat. Add grated ginger and minced garlic and sauté for about a minute until fragrant. Add chicken broth, soy sauce, rice vinegar, and sugar or honey. Bring this to a simmer and let it cook for 5 to 7 minutes so the flavors deepen beautifully.

Step 6: Finish the Broth

Stir in sliced green onions, taste, and adjust with more soy sauce or rice vinegar if needed. Keep warm until serving; this broth is what makes your sticky rice irresistibly flavorful.

Step 7: Plate the Dish

Scoop warm sticky rice into bowls or plates. Top with the glazed chicken thighs, spoon the garlic-ginger broth around the rice—not over the glaze to keep that shine—and sprinkle with green onions and toasted sesame seeds.

How to Serve Soy Glazed Chicken Thighs with Garlic-Ginger Broth over Sticky Rice Recipe

Garnishes

A simple scattering of thinly sliced green onions and toasted sesame seeds brings a vibrant, fresh crunch and nutty aroma to every bite, perfectly enhancing the dish’s textures and aesthetics.

Side Dishes

Steamed vegetables like bok choy, tender broccoli, or crisp snap peas add beautiful color, refreshing flavors, and nutritional balance. The mild crunch is a wonderful foil to the tender chicken and soft rice.

Creative Ways to Present

For a fun twist, serve this recipe in individual shallow bowls for a cozy, ramen-like experience or on a large platter family-style for sharing. Adding a drizzle of extra glaze or a sprinkle of chili crisp on top just before serving can add an irresistible final touch.

Make Ahead and Storage

Storing Leftovers

Place any leftover glazed chicken and broth in airtight containers and refrigerate for up to 3 days. The flavors marry beautifully over time, making your next meal just as delicious.

Freezing

You can freeze the chicken and broth separately for up to 2 months. Make sure to cool everything completely before freezing. When ready to enjoy, thaw overnight in the fridge for best texture and taste.

Reheating

Reheat chicken gently on the stovetop or in the oven to maintain that luscious glaze. Warm the broth separately and add fresh green onions afterward to keep their crispness. Reheat sticky rice in the microwave with a damp paper towel to revive its sticky, tender quality.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Just know that chicken breasts are leaner and may dry out more quickly. Reduce cooking time and keep a close eye to avoid overcooking, but the glaze and broth will still work wonderfully.

Is mirin necessary in this Soy Glazed Chicken Thighs with Garlic-Ginger Broth over Sticky Rice Recipe?

Mirin adds a subtle sweetness and helps balance flavors, but if you don’t have it, you can omit or replace it with extra rice vinegar and a little sugar or honey. The dish will still taste amazing.

How sticky should the rice be? Can I use regular rice?

Sticky rice (also called glutinous rice) clings together nicely, making it ideal for soaking up the broth and glaze. Regular jasmine or basmati rice won’t have the same texture but can be used in a pinch if you prefer.

Can I make the garlic-ginger broth vegetarian?

Yes! Swap chicken broth for vegetable broth, and the flavorful garlic and ginger will still shine through beautifully. You could add mushrooms or tofu to keep it hearty.

How spicy is the dish with sriracha or chili crisp?

The spice level is quite flexible. Start with a small amount if you’re sensitive to heat, then adjust according to your taste. The chili crisp adds a lovely, layered spiciness and texture, but it’s totally optional.

Final Thoughts

This Soy Glazed Chicken Thighs with Garlic-Ginger Broth over Sticky Rice Recipe is such a joy to make and eat. With flavors that strike the perfect balance between sweet, savory, and tangy, and textures that delight every bite, it’s a dish you’ll want to share with friends and family again and again. Give it a try and watch it become a beloved part of your cooking repertoire!