Soy Garlic Chicken and Rice Recipe

If you love savory, sticky-sweet comfort food, Soy Garlic Chicken and Rice is about to become your new weeknight best friend. Juicy chicken thighs get marinated in a punchy soy garlic sauce, then cooked together with fluffy jasmine rice in a single pan. Every bite bursts with bold, umami-packed flavor—plus, thanks to minimal prep and super simple ingredients, it’s a total breeze to bring together!

this Recipe

Ingredients You’ll Need

What makes Soy Garlic Chicken and Rice extra irresistible is how accessible the ingredients are—every element works together to give you that crave-worthy combination of savory, aromatic, and just a hint of fiery heat. Don’t skip on anything if you can help it—each one is important in creating that full-bodied flavor!

• Chicken Thighs (2 lbs, skinless & boneless): Thighs become ultra-tender and juicy, absorbing every drop of marinade—plus, they’re super flavorful and nearly impossible to overcook.
• Jasmine Rice (1.5 cups, soaked): Soaking ensures light, fluffy grains that soak up the savory sauce and chicken juices.
• Minced Garlic (1/2 tbsp + 1 tbsp garlic paste): Fresh garlic gives both the marinade and the rice a gorgeously aromatic kick.
• Broth (2 cups—1 cup chicken, 1 cup ginger miso): This combo adds extra depth and a subtle, cozy warmth to your rice.
• Water (1 cup): Keeps the rice hydrated as it cooks up to fluffy perfection with the chicken.
• Green Onions (2, diced): Sprinkled in for color, flavor, and a pop of freshness both in the pan and as garnish.
• Chili Crisp or Chili Crunch (optional): Adds a little heat and crunchy, spicy surprise if you like your plate lively!
• Soy Sauce (1/4 cup): Forms the savory base of the sauce and marinade—go for a good quality soy for the best results.
• Brown Sugar (2 tbsp): Balances the savory notes with gentle sweetness.
• Maple Syrup or Honey (2 tbsp): Brings a rich sheen and complexity to the sauce, making every bite glazed and glorious.
• Sriracha (1 tsp): Just enough to wake up your taste buds—add more or less depending on your love of heat.
• Ginger (1/2 tbsp): For that classic warmth and zing that always partners so well with soy and garlic.
• Vinegar (2 tbsp rice wine or apple cider): A bright, zesty note to balance the flavors and keep things lively.
• Black Pepper (1/4 tsp): Lends a subtle heat in the background.

Variations

No matter what you’ve got hanging out in your fridge or what your family loves, Soy Garlic Chicken and Rice is a recipe just begging to be customized. Whether you’re making it gluten-free, swapping in new flavors, or packing in some extra nutrition, there’s a way to make this dish uniquely yours!

• Use chicken breast instead of thighs: Prefer a leaner protein? Boneless, skinless chicken breasts work beautifully—the rice will still taste incredible!
• Swap out the rice: Short on jasmine? Try basmati or even brown rice (just adjust cook time and liquid as needed).
• Add veggies: Stir in peas, carrots, bok choy, or spinach when you add the rice for a pop of color and vitamins.
• Make it vegetarian: Use cubes of tofu or hearty mushrooms and swap in veggie broth for a delicious plant-based twist.
• Go gluten-free: Swap tamari in place of regular soy sauce—it’s just as flavorful and totally gluten-free.

How to Make Soy Garlic Chicken and Rice

Step 1: Marinate the Chicken

In a large bowl, toss your cleaned chicken thighs with soy sauce, garlic, brown sugar, maple syrup (or honey), sriracha, ginger, black pepper, and vinegar. Let everything mingle for at least 10 minutes—you’ll get even more depth if you let it sit longer, or cover and marinate overnight for serious flavor payoff.

Step 2: Soak the Rice

While the chicken marinates, soak the jasmine rice for 30–60 minutes, changing out the water once or twice. This little step ensures perfectly plump and tender rice—plus, it makes the grains less sticky and helps them cook evenly with the chicken.

Step 3: Sear the Chicken

Heat a wide, heavy pan (at least 4 quarts) over medium-high with a splash of oil. Add your marinated chicken thighs and let them brown for about 5 minutes per side. You want that beautiful golden crust, so don’t rush this step! Once browned, set the chicken aside.

Step 4: Sauté Aromatics

To the same pan (no need to clean it—hello, flavor!), add your minced garlic and half the diced green onions. Sauté for 1–2 minutes until fragrant and just soft. The aroma should have your kitchen smelling incredible already.

Step 5: Add Rice and Liquids

Add the soaked and drained rice to the pan, stirring it into the garlicky oil and onion. Sprinkle in 1/2 teaspoon sea salt, then pour in the chicken broth, ginger miso broth, and water. Give everything a good mix so the rice is evenly distributed.

Step 6: Simmer Together

Return the seared chicken thighs to the pan, nestling each piece gently into the rice. Bring the pan to a boil, then immediately reduce the heat to low and cover. Let everything simmer undisturbed for 15 minutes—the chicken will finish cooking and the rice will absorb every delicious drop of flavor.

Step 7: Rest, Fluff & Garnish

Once the 15 minutes are up, remove the pan from the heat but leave it covered for an extra 5–10 minutes so the rice finishes steaming. Fluff the rice gently with a fork, garnish liberally with the rest of the green onions and (optional but highly recommended) a good drizzle of chili crisp. Serve straight from the pan and dig in!

How to Serve Soy Garlic Chicken and Rice

Garnishes

A sprinkle of extra green onions over your Soy Garlic Chicken and Rice really brings brightness to the whole dish. If you like things spicy (and I always do), spoon on a bit of chili crisp or a drizzle of sriracha. Toasted sesame seeds or a scatter of crunchy fried shallots add welcome contrast and make it look restaurant-worthy.

Side Dishes

This recipe is a hearty, complete meal all on its own, but it absolutely sings alongside light, fresh sides. Try a tangy cucumber salad, simple steamed or stir-fried veggies (like snap peas or bok choy), or even a crisp Asian slaw. Pickled veggies or kimchi bring zing and are especially tasty if you like a punch of acidity!

Creative Ways to Present

For a family-style feast, serve right from the pan at the center of the table, letting everyone scoop their own. Or for a fun bistro touch, plate the rice in shallow bowls and top each one with a perfect piece of chicken, plenty of sauce, and your favorite garnishes—bonus points for colorful veggie ribbons or microgreens on top. For meal prep, pack into glass containers for grab-and-go lunches all week!

Make Ahead and Storage

Storing Leftovers

Leftover Soy Garlic Chicken and Rice keeps marvelously in the refrigerator—just pop it into an airtight container and it’ll stay fresh for up to 4 days. Wait for everything to cool to room temperature before sealing to preserve the best texture.

Freezing

You can absolutely freeze this dish! Divide Soy Garlic Chicken and Rice into individual portions in freezer-safe containers. It should keep well for up to 2 months. Thaw overnight in the fridge before reheating for an easy, homemade freezer meal.

Reheating

For best results, add a splash of broth or water before microwaving or warming in a covered pan on the stovetop. Gently heat until everything is hot throughout—you’ll revive all that moisture and keep the rice from drying out.

FAQs

Final Thoughts

If your dinner routine is craving something new, Soy Garlic Chicken and Rice is pure magic—bold, comforting, and so easy to make your own. I hope you’ll give this recipe a whirl and make it a regular in your kitchen. Gather your loved ones, serve with plenty of crunchy green onions and (if you dare) chili crisp, and savor just how delicious home cooking can be!

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