Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Jasmine Rice: 1 cup, uncooked
- Low-sodium Soy Sauce: 1/2 cup
- Packed Brown Sugar: 1/4 cup
- Cucumber: 1 large, peeled and roughly chopped
- Garlic: 4 cloves, minced
- Neutral Cooking Oil (e.g., canola or vegetable): 1 tablespoon
- Water or Chicken Stock: 2 cups
Instructions
- Step 1: Cook the Jasmine rice according to package directions and keep warm. In a separate bowl or small pot, combine the chopped cucumber, minced garlic, and 2 cups of water or chicken stock; this mixture will serve as the unique broth base.
- Step 2: Heat the neutral cooking oil in a large skillet or Dutch oven over medium heat. Add the packed brown sugar and allow it to melt and caramelize lightly (about 2 minutes), stirring occasionally until it turns a deep amber color.
- Step 3: Increase the heat slightly and add the chicken pieces to the caramelized sugar. Sear the chicken for 2-3 minutes per side until lightly coated in the caramel. Pour the soy sauce over the chicken and allow it to bubble for 30 seconds, scraping up any caramelized bits from the bottom of the pan.
- Step 4: Immediately pour the prepared garlic cucumber water broth mixture over the chicken. Bring the liquid to a gentle boil, then reduce the heat to low, cover the skillet, and braise for 15 minutes, allowing the chicken to fully cook and the cucumber to soften and release its flavor into the broth.
- Step 5: Remove the lid and increase the heat to medium-low. Allow the broth to simmer gently and reduce for an additional 5-7 minutes until the sauce has thickened slightly. Serve the caramelized soy chicken and a generous ladleful of the garlic cucumber water broth over the warm Jasmine rice.
Notes
- Store leftover chicken and broth in an airtight container for up to 3 days, keeping the cooked Jasmine rice separate to prevent it from becoming overly saturated and mushy.
- Reheat leftovers gently on the stovetop over low heat, adding a splash of water or stock if the caramelized sauce has become too thick or sticky upon cooling.
- To cut the richness of the sweet soy, sprinkle a touch of fresh cilantro or finely chopped spring onion over the top just before serving for added brightness and texture.
- For the best caramel flavor, ensure your brown sugar melts completely into a deep amber color before adding the chicken, as rushing this step or letting the sugar burn will make the final broth bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American