Ginger-Soy Braised Chicken Thighs with Scallions

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Juicy chicken thighs braised in a savory ginger-soy sauce infused with fresh scallions. This Chinese-inspired St. Patrick’s Day recipe, ready in about 45 minutes, pairs bone-in chicken thighs, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 6 pieces (about 900 g) bone-in chicken thighs
• 2 tbsp, sliced thin fresh ginger
• 6 stalks, cut into 3-inch lengths scallions
• 1/3 cup soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp brown sugar
• 1 cup water
• 2 tbsp vegetable oil
• 1/4 tsp white pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium-high heat. Add 6 bone-in chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crisp, then flip and sear the other side for 3 minutes.
2. Step 2: Remove chicken to a plate. Add 2 tbsp thinly sliced fresh ginger to the skillet and sauté for 1 minute until fragrant.
3. Step 3: Return chicken to the skillet. Add 1/3 cup soy sauce, 1 tbsp dark soy sauce, 2 tbsp brown sugar, 1 cup water, and 1/4 tsp white pepper. Bring to a boil, then reduce heat to low.
4. Step 4: Add 6 scallions cut into 3-inch lengths. Cover and simmer gently for 25 minutes until chicken is cooked through and sauce thickens slightly, spooning sauce over chicken occasionally. Serve hot with steamed rice.