Chicken with Soy-Ginger Glaze and Roasted Vegetables
Succulent chicken breasts glazed with a savory soy-ginger mixture, served with a medley of roasted vegetables. This asian-inspired chicken ready in about 40 minutes pairs soy sauce, rice vinegar, honey 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken with Soy-Ginger Glaze and Roasted Vegetables take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken with Soy-Ginger Glaze and Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Chicken with Soy-Ginger Glaze and Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken with Soy-Ginger Glaze and Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken with Soy-Ginger Glaze and Roasted Vegetables?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better chicken dishes though.
