Soy Chicken with Ginger Broth Over Rice

• active time: 10 minutes
• total time: 30 minutes

Ingredients

½ tbsp gochugaru (add more if you like it spicier)

¼ cup soy sauce

1 tbsp brown sugar

1 tsp black pepper

1 lb boneless, skinless chicken thighs

2 cloves garlic, minced

~17 oz (or 2 cups) beef or chicken bone broth or stock

½ tbsp gochujang

1-inch knob ginger, thinly sliced

½ tsp salt

2 servings cooked rice

Directions

In a bowl, combine the garlic, gochugaru, soy sauce, brown sugar, and black pepper. Add the chicken thighs, ensuring they are fully coated in the sauce, and marinate for 20 minutes (or longer if you have time).

Heat a pan over medium heat. Add a little oil, then sauté the garlic until fragrant.

Add the marinated chicken and cook for 10 minutes on each side until cooked through and lightly charred.

While the chicken cooks, add the stock, gochujang, sliced ginger, and salt to a small pot. Bring to a gentle simmer and let it cook for 5-10 minutes to infuse.

Plate the cooked rice in separate bowls. Pour the hot ginger broth directly over the rice, then top with the cooked soy chicken. Serve immediately and enjoy while warm!