Chen's Five-Spice Glazed Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs coated in a sweet-savory five-spice glaze. This Asian-inspired chicken recipe, ready in about 40 minutes, pairs Chicken thighs, Oyster sauce, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry and season with 1/2 tsp salt. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken skin-side down and cook for 8-10 minutes until golden brown and skin is crispy, then flip and cook 5 more minutes.
  2. Step 2: In a small bowl, whisk together 3 tbsp oyster sauce, 2 tbsp soy sauce, 1.5 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp five-spice powder, 3 minced garlic cloves, and 1 tbsp grated ginger.
  3. Step 3: Pour sauce mixture over chicken, reduce heat to medium-low, and simmer for 12-15 minutes, turning occasionally, until sauce thickens and coats the chicken.
  4. Step 4: In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Stir slurry into sauce until it thickens to a glossy glaze that clings to the chicken, about 1 minute.
  5. Step 5: Remove chicken from skillet, drizzle with 1 tsp sesame oil, and garnish with 1 tbsp sesame seeds. Serve immediately with steamed rice.

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