Glazed Ginger Soy Chicken
Succulent and deeply flavorful, Glazed Ginger Soy Chicken is a delicious symphony of savory, sweet, and aromatic ingredients that will elevate your weeknight dinner game. Tender bone-in chicken thighs are seared to golden perfection and then simmered in a luscious glaze made from soy sauce, honey, fresh ginger, garlic, and a hint of rice vinegar. The silky sauce, thickened to just the right consistency, clings beautifully to the chicken, while a garnish of green onions and sesame seeds adds freshness and crunch. This easy-to-make recipe, ready in just 40 minutes, pairs wonderfully with steamed rice or stir-fried vegetables for a complete, irresistible meal. Perfect for a quick family dinner or casual entertaining, this dish is a must-try for fans of bold Asian-inspired flavors!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 0.25 cup soy sauce
- 0.25 cup honey
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 teaspoons water
- 2 stalks green onion, sliced for garnish
- 1 teaspoon sesame seeds
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the vegetable oil in a large skillet or sauté pan over medium-high heat.
Place the chicken thighs, skin-side down, in the heated pan and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken and set aside.
In the same pan, reduce the heat to medium. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
In a small bowl, mix the soy sauce, honey, rice vinegar, and sesame oil. Pour the mixture into the pan and bring it to a simmer.
In a separate small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the pan and stir until the sauce thickens, about 1-2 minutes.
Return the chicken to the pan, turning it in the sauce to coat evenly. Lower the heat, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Uncover the pan and let the sauce reduce slightly, about 2-3 minutes, while spooning the glaze over the chicken.
Remove the chicken from the pan and plate it. Drizzle any remaining glaze over the top.
Garnish with sliced green onions and sesame seeds before serving. Serve hot with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 15.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
