Soy Caramelised Chicken Thigh with Ginger Chilli Broth & Rice

This is fast comfort done right. Crispy soy caramelised chicken, hot ginger chilli broth, and soft jasmine rice all in one bowl. Using quality chicken thigh fillets gives you rich flavour, juicy texture, and a result that feels far bigger than the effort.

Ingredients

• 3 chicken thighs
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 thumb ginger, sliced
• 1 red chilli
• 4 cups chicken stock
• 1 cup jasmine rice
• Spring onion to serve

Method

1. In a bowl, combine soy sauce, honey, sliced ginger, and chilli. Add the chicken thighs and coat well. Set aside for 10–15 minutes.
2. Cook the jasmine rice according to packet instructions. Fluff and keep warm.
3. Heat a pan over medium heat. Remove chicken from the marinade and cook skin-side down until golden and crispy. Flip and cook through, then remove and rest.

4. Pour the reserved marinade into the pan and let it bubble and caramelise slightly.
5. Add the chicken stock, bring to a simmer and cook for around 10 minutes to build flavour.
6. Slice the chicken thighs.
7. To serve, spoon rice into bowls, top with sliced chicken, and ladle over the hot broth with ginger and chilli.
8. Finish with sliced spring onion, and optional sesame seeds or chilli oil.

Serves: 2–3
Prep time: 15 minutes
Cook time: 25 minutes

More ways to cook chicken thighs

If you’ve got more on hand, try our chicken chorizo chickpea tray bake. It’s a simple oven dish that delivers big flavour with minimal effort.

Shop the chicken

Start with quality. Our chicken thigh fillets are perfect for recipes like this, delivering juicy, flavour-packed results every time.