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

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★★★★★

4.3 from 43 reviews

This Soy Glazed Chicken Thighs recipe offers tender, flavorful chicken thighs with a glossy, sweet-savory soy glaze, complemented by a fragrant garlic-ginger broth. Served over sticky rice and garnished with green onions, sesame seeds, and optional steamed vegetables, it’s a perfect balance of rich umami and fresh aromatics for a satisfying meal.

Ingredients

Scale

Chicken & Seasoning

  • 6–8 boneless skinless chicken thighs
  • 1 tbsp olive oil or neutral oil
  • Salt & black pepper (to taste)
  • 1 tsp garlic powder
  • 1 tsp onion powder

Soy Glaze

  • ⅓ cup low-sodium soy sauce
  • 2 tbsp honey (or brown sugar)
  • 1 tbsp rice vinegar
  • 1 tbsp mirin (optional but recommended)
  • 2 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • ½ tsp sesame oil
  • ½–2 tsp sriracha or chili crisp (optional, for heat)

Garlic-Ginger Broth

  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 3 cloves garlic (minced)
  • 3 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar or honey
  • 1–2 green onions (sliced)
  • Salt (to taste)

To Serve

  • Sticky rice
  • Green onions (thinly sliced)
  • Sesame seeds
  • Steamed veggies (bok choy, broccoli, snap peas — optional)

Instructions

  1. Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and onion powder to ensure even flavor.
  2. Heat Oil and Sear Chicken: Heat the olive or neutral oil in a large skillet over medium-high heat. Once hot, add chicken thighs and sear for 4 to 5 minutes on each side until they develop a golden brown crust.
  3. Prepare Soy Glaze: In a small bowl, whisk together the low-sodium soy sauce, honey (or brown sugar), rice vinegar, mirin, minced garlic, grated ginger, sesame oil, and optional sriracha or chili crisp for a touch of heat.
  4. Simmer Chicken in Glaze: Pour the soy glaze mixture into the skillet. Reduce heat to medium and simmer for 5 to 7 minutes, turning the thighs occasionally to coat them in the thickening glossy sauce and cooking chicken until it reaches an internal temperature of 165°F.
  5. Set Chicken Aside: Transfer the cooked chicken thighs to a plate and spoon any remaining glaze over the top to keep them moist and flavorful.
  6. Make Garlic-Ginger Broth: In a separate pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, cooking for about 1 minute until fragrant but not browned.
  7. Add Liquids and Simmer: Pour in chicken broth, soy sauce, rice vinegar, and sugar or honey. Bring the mixture to a simmer and cook for 5 to 7 minutes to deepen the flavors.
  8. Finish the Broth: Stir in sliced green onions and season with salt to taste. Adjust soy sauce or vinegar if needed. Keep the broth warm.
  9. Assemble the Dish: Scoop sticky rice into serving bowls. Place sliced or whole chicken thighs over the rice.
  10. Serve with Broth and Garnish: Spoon the garlic-ginger broth around the rice—avoiding pouring it directly over the chicken glaze to maintain its sheen. Garnish with additional sliced green onions, sesame seeds, and steamed vegetables of your choice for a complete meal.

Notes

  • Using skinless chicken thighs ensures even cooking and helps the glaze adhere well.
  • Mirin adds a subtle sweetness and depth but can be omitted if unavailable.
  • The garlic-ginger broth adds moisture and another flavor dimension to the dish.
  • Adjust the amount of sriracha or chili crisp according to your preferred heat level.
  • Serve immediately for the best texture and flavor.
  • Sticky rice pairs perfectly but you can substitute with jasmine rice if preferred.

Keywords: soy glazed chicken, chicken thighs recipe, garlic ginger chicken, sticky rice chicken, Asian chicken dish

Find it online: https://foodiecara.com/soy-glazed-chicken-thighs-with-garlic-ginger-broth-over-sticky-rice-recipe/