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 developed and reviewed.

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-inspired one-pot recipe (gluten-free), ready in about 50 minutes, pairs boneless 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 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 "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: 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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