Crispy Sesame-Ginger Chicken with Snap Peas

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 developed and reviewed.

Tender chicken thighs coated in a savory-sweet sesame-ginger glaze, served with vibrant snap peas for a perfect weeknight meal with minimal cleanup. This Asian-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Cook: 15 min Serves 4 Asian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 1.5 lbs boneless chicken thighs dry with paper towels. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp grated ginger, 1 tbsp sesame oil, and 2 tbsp honey. Add 2 tbsp cornstarch, then toss chicken in the mixture until fully coated. Let sit for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed), and cook for 5 minutes per side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: Remove chicken and set aside. Add 12 oz snow peas to the skillet with 2 tbsp water, and stir-fry for 3 minutes until crisp-tender and bright green.
  4. Step 4: Return chicken to the skillet, pour in any accumulated juices, and toss to coat. Cook for 1 minute until sauce bubbles and thickens slightly. Sprinkle with 1 tbsp sesame seeds before serving.

Related recipes