Chicken with Soy-Ginger Glaze and Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 developed and reviewed.

Succulent chicken breasts glazed with a savory soy-ginger mixture, served with a medley of roasted vegetables. This Asian-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 10 min Cook: 30 min Serves 4 Asian cuisine 450 cal/serving

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Ingredients

4, boneless skinless (about 1.5 lbs) chicken breasts
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp honey
1 tbsp, grated ginger
2 cloves, minced garlic
2 tbsp olive oil
2 cups (broccoli, bell peppers, zucchini, sliced) mixed vegetables
1/2 tsp salt
1/4 tsp black pepper
1 tbsp cornstarch

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Instructions

Step 1: Preheat oven to 400°F. Place 4 chicken breasts on a baking sheet lined with parchment paper; season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp grated ginger, and 2 minced garlic cloves.
Step 3: Brush the soy-ginger mixture evenly over the chicken breasts; set aside.
Step 4: Toss 2 cups mixed vegetables with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; arrange around the chicken on the baking sheet.
Step 5: Bake for 25-30 minutes until the chicken is cooked through (internal temperature 165°F) and vegetables are tender.
Step 6: In a small saucepan, combine 1 tbsp cornstarch and 2 tbsp water; bring to a simmer over medium heat, stirring until thickened (about 2 minutes). Pour over the chicken and vegetables and toss to coat.