Soy Simmered Chicken
Infuse your dinner table with the rich, savory flavors of Soy Simmered Chicken, a dish that delivers tender, juicy chicken thighs bathed in a flavorful soy-based sauce. Combining the umami depth of soy sauce and dark soy sauce with aromatic garlic, ginger, and star anise, this recipe offers a perfect balance of salty, sweet, and tangy notes. A quick initial sear ensures perfectly crisp skin, while slow simmering locks in moisture and coats the chicken in a glossy, flavorful glaze. Finish with a sprinkle of scallions and optional chili flakes for a hint of spice, and serve over steamed rice for a comforting and satisfying meal. Ready in under 45 minutes, this one-pan wonder is a must-try for weeknight dinners that don't sacrifice on flavor. Tags: soy simmered chicken recipe, chicken thighs, quick dinner ideas.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 0.25 cup soy sauce
- 2 tablespoons dark soy sauce
- 0.5 cup water
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 pieces garlic cloves, minced
- 1 inch ginger, sliced
- 2 stalks scallions, sliced
- 2 pieces star anise
- 0.5 teaspoon red chili flakes (optional)
Instructions
Pat the chicken thighs dry with paper towels and trim excess skin or fat, if needed.
In a large skillet or sauté pan, heat the sesame oil over medium heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.
In the same skillet, add the minced garlic and sliced ginger. Sauté for 1-2 minutes until fragrant.
Add soy sauce, dark soy sauce, water, brown sugar, rice vinegar, and star anise to the skillet. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken. Lower the heat to medium-low, cover the skillet, and let the chicken simmer for 25-30 minutes. Flip the chicken halfway through the cooking time and baste with sauce occasionally.
If using, add red chili flakes for a bit of heat during the final 5 minutes of simmering.
Remove the lid during the last 5 minutes to allow the sauce to thicken slightly. Adjust seasoning if needed.
Garnish the dish with sliced scallions before serving. Serve hot over steamed rice or with sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 364 mg | 8% | |
*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.
