Sticky Glazed Chicken in Garlic Ginger Broth🍲🧄🌿🫚 If you’re looking for a dinner that’s big on flavor but easy enough for a weeknight, this is it. Sweet, savory, caramelized chicken with a rich garlic ginger broth, tender bok choy, and plenty of rice to soak it all up. Recipe 4–6 boneless, skinless chicken thighs 3–4 tbsp brown sugar ⅓ cup soy sauce 1 tbsp rice wine vinegar 1 tsp freshly grated ginger 3 cloves garlic, minced 3 Thai chilies, minced (optional, seeds removed for less heat) 1 green onion, chopped Splash of olive oil For the broth: 2 large cloves garlic, minced 1 shallot, finely chopped 2 baby bok choy, halved lengthwise 4 cups vegetable broth Reserved marinade 1 tsp sesame oil (optional) For serving: Steamed rice Sliced cucumber (optional) Green onions In a bowl, whisk together the brown sugar, soy sauce, rice wine vinegar, ginger, garlic, Thai chilies, and green onion. Add the chicken and marinate for about 20 minutes. Heat a splash of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the remaining marinade, and sear until deeply caramelized on one side, about 4–5 minutes. Flip and cook for another 2–3 minutes, then remove from the pan. Reduce the heat to low. Add a little more oil if needed, then add the garlic and shallot. Cook for 1–2 minutes until fragrant. Nestle the bok choy into the pan, cut side down. Pour in the vegetable broth along with the reserved marinade. Stir in the sesame oil if using. Cover and simmer over medium heat for 5–10 minutes, or until the bok choy is tender. Return the chicken to the pan and simmer for another 3–5 minutes, or until the chicken is cooked through. Serve over steamed rice with sliced cucumbers if desired. Spoon plenty of the garlic ginger broth over the top, finish with green onions, and enjoy! #explore #easydinner #garlicchicken - @yummyliciousdelicious