The key to this dish lies in selecting the right ingredients that bring out the authentic flavours without complicating the process. When I’m cooking at home, I always lean towards fresh garlic and ginger, and good-quality soy sauce—these simple staples elevate the dish beautifully. Using bone-in chicken thighs adds extra richness and tenderness, but you can opt for boneless if you’re short on time.

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons soy sauce (use low-sodium if preferred)
• 2 tablespoons brown sugar or honey
• 4 cloves garlic, thinly sliced
• 1 tablespoon fresh ginger, finely grated
• 4 cups chicken broth (homemade or store-bought)
• 1 tablespoon vegetable oil or neutral oil
• 1 cup jasmine or basmati rice
• 2 spring onions, sliced (optional garnish)
• Fresh coriander or parsley for garnish (optional)
• Fresh lime wedges for serving (optional)

If you want to swap out the chicken, skinless thighs or even chicken breasts work well, though cooking times will vary. For a gluten-free option, choose tamari or coconut aminos instead of soy sauce.