Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 cucumber, thinly sliced
- 4 cups chicken broth
- 1 cup cooked rice
- 1 green onion, thinly sliced (for garnish)
- 1 teaspoon grated ginger
Instructions
- Step 1: In a large skillet or wok, heat sesame oil over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add brown sugar and cook, stirring constantly, until it melts and turns into a dark caramel. Be careful not to burn it.
- Step 3: Add minced garlic and ginger to the caramel, stirring for 30 seconds until fragrant. Pour in soy sauce and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Step 4: Return the chicken to the skillet. Add the sliced cucumber. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Step 5: Serve the caramelized soy chicken over cooked rice. Garnish with thinly sliced green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop, adding a splash of water or broth if needed to prevent dryness.
- Serve this comforting dish with a side of steamed bok choy for a vibrant and balanced meal.
- For extra depth of flavor, lightly toast the sesame oil before adding the chicken, ensuring it doesn't burn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American