Looking for a cozy, soul-warming dinner that’s both easy and full of flavor? This Ginger Broth with Rice, wrapped around crispy, caramelized chicken thighs, delivers comfort in a bowl. With its rich garlic-ginger broth, tender chicken, and fluffy jasmine rice, this recipe feels indulgent without being complicated—perfect for a weekend dinner or any time you crave something soothing.

Whether you’re cooking for family or just want to treat yourself, it’s the kind of homestyle meal that warms you from the inside out.

Chicken Ginger Broth with Rice

Why You’ll Love This Ginger Broth with Rice

Combines crispy, flavorful chicken with a fragrant, savory broth
Ginger and garlic bring warming depth and aromatic comfort
Jasmine rice soaked in those broth flavors makes each bite satisfying
Simple ingredients, generous taste—short prep, big payoff
Flexible to suit what you have on hand and easy to customize

This dish hits the sweet spot between soul-soother and straightforward cooking—perfect for chilly evenings or when you’re craving something extra nurturing without fuss.

Ingredients

– 4 chicken thighs (bone-in, skin-on)
– 1 tablespoon vegetable oil
– 3 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon ginger, minced
– 4 cloves garlic, minced
– 2 cups chicken broth
– 1 tablespoon sesame oil
– 1 teaspoon cornstarch (optional, for thickening)
– Salt and pepper, to taste
– 2 cups jasmine rice
– 4 cups water
– Chopped green onions, for garnish
– Fresh cilantro, for garnish

Directions

Step 1: Prep the Chicken

Pat the chicken thighs dry, then season generously with salt and pepper on both sides.

Step 2: Sear the Chicken

Heat vegetable oil in a large pot or deep skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5–7 minutes without moving, until the skin is crispy and golden.

Step 3: Build the Sauce

Flip the chicken. Stir in soy sauce, brown sugar, garlic, and ginger, combining well to coat the chicken.

Step 4: Add Broth & Simmer

Pour in chicken broth so the chicken is submerged. Bring it to a gentle boil, then lower the heat, cover, and simmer for about 20 minutes until the chicken is cooked through and tender.

Step 5: Cook the Rice

Meanwhile, rinse jasmine rice under cold water until clear. In a separate pot, bring 4 cups water to a boil, add rice, reduce heat to low, cover, and cook for 15–20 minutes until tender and fluffy.

Step 6: Thicken the Broth (Optional)

If you’d like a thicker broth, whisk the cornstarch with a little water into a slurry and stir into the pot. Cook for 2–3 more minutes until it thickens.

Step 7: Slice and Serve

Remove chicken from the broth, then slice it once it’s slightly cooled. Serve slices over jasmine rice, ladle the garlic-ginger broth over top, and garnish with green onions and cilantro.

Variations

Swap chicken thighs for drumsticks, boneless thighs, or even tofu (reduce cooking time accordingly)
Add sliced mushrooms or bok choy to the broth for extra depth and veggies
Spice it up with red pepper flakes or a dash of chili oil
Use brown rice—just cook longer, or pre-cook and serve with broth poured over
Drizzle a bit of toasted sesame oil at the end for extra aroma

Heating and Storage

Refrigerator: Store in an airtight container for up to 3 days
Reheating: Gently warm on the stove with a splash of broth to refresh the sauce and rice
Freezer: Not recommended—rice can become mushy and chicken texture may suffer

Frequently Asked Questions

Can I use boneless chicken thighs instead?

Absolutely—reduce simmer time by about 5–7 minutes since they cook faster without bones.

What rice can I substitute for jasmine?

You can use basmati, long-grain white, or even brown rice—but adjust the water ratio and cook time as needed.

Can I make the broth vegetarian or vegan?

Yes — use vegetable broth and swap chicken thighs for firm tofu or seitan, and adjust simmering time accordingly.

What gives the broth its sweet flavor?

The brown sugar, combined with the caramelization from the chicken skin, brings a gentle sweetness that complements the savory sauce.

Is sesame oil necessary?

It adds a lovely nutty aroma at the end, but you can omit it or replace it with a little more vegetable oil if needed.

Can I cook everything in one pot?

Yes! After removing the chicken, you could add the rice directly into the broth inside the pot to soak up all those flavors—just watch the liquid ratio.

Can leftovers be reheated in a microwave?

Yes, though the chicken skin may soften—reheat gently and add a sprinkle of fresh cilantro to freshen it up.

How do I know the chicken is done?

Internal temperature should reach 165°F (74°C), or the juices should run clear and meat should be tender.

Can I make this ahead?

Yes — cook everything, store separately if possible (rice and broth), then reheat and slice chicken when ready to serve.

What else can I serve with it?

A side of steamed broccoli or a crisp cucumber salad adds a refreshing balance to this rich, flavorful dish.

Conclusion

This Ginger Broth with Rice offers pure comfort in a bowl—crispy, flavorful chicken simmered in a garlic-ginger soy broth, over fragrant jasmine rice. Quick to pull together yet satisfying to the soul, it’s the perfect weeknight dish for when you want cozy without complication.

Chicken Ginger Broth with Rice

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Author: Chef sara
Total Time: 50 minutes
Yield: 4 servings
Diet: Halal

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Description

A flavorful one-pot dinner featuring caramelized chicken thighs in a fragrant garlic-ginger broth, served over jasmine rice. This easy, comforting meal will warm you from the inside out.

Ingredients

4 chicken thighs (bone-in, skin-on)
1 tbsp vegetable oil
3 tbsp soy sauce

2 tbsp brown sugar

1 tbsp minced ginger

4 cloves garlic, minced
2 cups chicken broth
1 tbsp sesame oil
1 tsp cornstarch (optional)
Salt and pepper, to tast

2 cups jasmine rice
4 cups water
Chopped green onions, for garnish
Fresh cilantro, for garnish

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Instructions

season chicken with salt and pepper.
Heat oil; sear chicken thighs skin-side down until golden, 5–7 min.
Flip chicken; stir in soy sauce, sugar, ginger, garlic.
Add broth; bring to a boil. Reduce heat, cover, and simmer ~20 min.
Meanwhile, rinse rice; combine with water in a pot, bring to boil, cover, lower heat, cook 15–20 min until fluffy.
(Optional) Stir in cornstarch slurry to thicken broth.
Slice chicken and serve over rice; ladle broth on top. Garnish with green onions and cilantro.