Start by rinsing jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically in boiling water for about 15 minutes. Once done, fluff with a fork and cover to keep warm while you prepare the chicken.

In a mixing bowl, combine chicken thighs with soy sauce and brown sugar. Allow the chicken to marinate for at least 10 minutes.

Heat vegetable oil in a skillet over medium-high heat. Cook the marinated chicken thighs for about 3–4 minutes on each side until caramelised.

Reduce heat to medium and add minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth, scraping up any brown bits from the pan. Return the seared chicken and let it simmer for 15-20 minutes.

Serve the hot chicken and broth over the warm jasmine rice. Garnish with chopped spring onions and season with salt and pepper.