Ginger-Soy Glazed Chicken with Sesame Veggies

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 drafted and published.

Tender chicken thighs glazed in a savory-sweet ginger-soy sauce, served over a bed of roasted broccoli and carrots for the best one-pan meal you'll make all week. This Asian one-pot recipe (gluten-free), ready in about 50 minutes, pairs boneless chicken thighs, soy sauce, and fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 15 min Cook: 35 min Serves 4 Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry, then rub with 1 tbsp avocado oil and season with 1/2 tsp salt.
  2. Step 2: In a bowl, whisk together 3 tbsp soy sauce, 1.5 tbsp grated ginger, 2 tbsp honey, and 1 tbsp sesame oil; pour half over chicken, reserving the rest.
  3. Step 3: Arrange 2 cups broccoli and 1.5 cups carrots on a sheet pan, drizzle with 1 tbsp avocado oil, and season with 1/4 tsp salt; roast for 15 minutes until tender-crisp.
  4. Step 4: Place chicken on the sheet pan with veggies, brush with reserved sauce, and roast for 20 minutes until chicken reaches 165°F and sauce is bubbling.
  5. Step 5: Remove from oven, sprinkle with 1 tbsp sesame seeds and 2 sliced green onions, and let rest for 5 minutes before serving.

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