Hinamatsuri-Style Glazed Chicken with Honjozo Sauce

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.

This dish honors traditional Japanese home cooking with a delicate honjozo sake glaze, featuring tender chicken thighs and seasonal vegetables for a balanced, authentic meal. This Asian recipe, ready in about 35 minutes, pairs boneless chicken thighs, honjozo sake, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 20 min Cook: 15 min Serves 2 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season with a pinch of salt. Heat 1 tsp sesame oil in a skillet over medium-high heat until shimmering, then add chicken skin-side down; cook for 5 minutes until golden brown, flip, and cook for 4 more minutes until cooked through.
  2. Step 2: Remove chicken and set aside. Add minced ginger and garlic to the same skillet, sautéing for 30 seconds until fragrant. Stir in honjozo sake, soy sauce, mirin, and sugar, then bring to a gentle simmer for 2 minutes until slightly thickened.
  3. Step 3: Return chicken to the skillet, coating evenly with sauce, and add julienned carrots and snap peas. Simmer for 4 minutes, stirring occasionally, until vegetables are crisp-tender and sauce clings to the chicken.
  4. Step 4: Transfer chicken and vegetables to a plate, drizzle with remaining sauce, and sprinkle with sesame seeds before serving.

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