Crispy Sesame-Ginger Chicken with Steamed Rice
Golden-brown chicken thighs coated in a sticky-sweet sesame-ginger glaze, served over fluffy jasmine rice for a restaurant-worthy weeknight dinner. This asian-inspired asian ready in about 35 minutes pairs boneless, skinless 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 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
- 1 lb boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp grated ginger
- 2 cloves minced garlic
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- 2 tbsp sesame seeds
- 1 cup cooked rice
Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 tsp grated ginger, and 2 cloves minced garlic. Add 1 lb boneless, skinless chicken thighs and toss to coat. Marinate for 15 minutes.
- Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes until golden brown and cooked through, stirring occasionally.
- Step 3: In a small bowl, mix 1 tbsp cornstarch and 1/4 cup water to create a slurry. Stir into the skillet with chicken.
- Step 4: Cook for 1-2 minutes until sauce thickens and coats chicken evenly.
- Step 5: Stir in 2 tbsp sesame seeds and cook for 30 seconds until fragrant.
- Step 6: Serve immediately over 1 cup cooked rice per portion.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Sesame-Ginger Chicken with Steamed Rice take to make?
Total time is about 35 minutes (15 min prep + 20 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 Crispy Sesame-Ginger Chicken with Steamed Rice?
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 Crispy Sesame-Ginger Chicken with Steamed Rice?
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 Crispy Sesame-Ginger Chicken with Steamed Rice 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 Crispy Sesame-Ginger Chicken with Steamed Rice?
Asian asian 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
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
