Soy Sauce Chicken Thighs for Easy Rice Bowls
Cook soy sauce chicken thighs in a skillet with ginger, garlic, brown sugar, green onion, and a glossy sauce for rice bowls.
chicken, high-protein, family-friendly, rice-bowl
chicken: 700 g / 1.5 lb boneless thighs.
Pat chicken thighs dry and brown them in oil for 3 to 4 minutes per side.
Add ginger, garlic, soy sauce, sugar, dark soy if using, and 1/2 cup water.
Cover and simmer until chicken is cooked through and tender, turning once or twice.
Uncover and simmer briefly until the sauce looks glossy. Slice chicken and spoon sauce over rice.
Boneless skinless thighs are forgiving for beginners; bone-in thighs work if cooked longer.
Dark soy sauce is optional and mostly adds deeper color.
Serve with cucumber salad, steamed broccoli, or cabbage to balance the salty-sweet sauce.
Use chicken drumsticks or bone-in thighs and extend the simmering time.
Use honey, maple syrup, or white sugar instead of brown sugar.
Use extra regular soy sauce if dark soy sauce is unavailable.
Chicken thighs: Boneless thighs, Bone-in thighs, Chicken drumsticks. Bone-in pieces need more time. Chicken breast works but is easier to overcook.
Soy sauce: Low-sodium soy sauce, Tamari, Regular soy plus a small splash of dark soy. Taste before reducing the sauce; low-sodium soy gives more room to adjust.
Brown sugar: Honey, Maple syrup, White sugar. Start with less sweetener if serving the chicken with another sweet side.
Can I use chicken breast for soy sauce chicken?
Yes, but use smaller pieces and simmer more gently because breast meat dries out faster than thighs.
No. Dark soy sauce adds deeper color, but regular soy sauce is enough for the weeknight version.
What vegetables go with soy sauce chicken thighs?
Cucumber salad, broccoli, bok choy, cabbage, snow peas, or spinach all balance the sauce well.