Ginger-Soy Glazed Chicken Thighs with Sesame Rice

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 drafted and published.

Juicy chicken thighs pan-seared and glazed with a ginger-soy sauce, served over fluffy sesame-infused steamed rice for a comforting Asian-inspired dinner. This Asian Fusion-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, soy sauce, fresh ginger 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: 35 min Serves 4 Asian Fusion cuisine 450 cal/serving

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Ingredients

6 (about 1.5 lbs) boneless skinless chicken thighs
1/4 cup soy sauce
2 tbsp, grated fresh ginger
2 tbsp honey
3, minced garlic cloves
2 tbsp vegetable oil
1 1/2 cups uncooked jasmine rice
3 cups water
1 tbsp toasted sesame oil
1 tbsp sesame seeds
2, sliced thin green onions

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Instructions

Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine with 3 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
Step 2: While rice cooks, whisk together 1/4 cup soy sauce, 2 tbsp grated fresh ginger, 2 tbsp honey, and 3 minced garlic cloves in a bowl to make the glaze.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 6 boneless skinless chicken thighs and cook for 5 minutes per side until golden brown and cooked through.
Step 4: Pour the ginger-soy glaze over the chicken thighs in the skillet and reduce heat to medium. Cook for 3 more minutes, spooning the glaze over the chicken until thickened and sticky.
Step 5: Fluff the cooked rice with a fork and stir in 1 tbsp toasted sesame oil and 1 tbsp sesame seeds.
Step 6: Serve the glazed chicken thighs over the sesame rice, garnished with 2 sliced green onions.