Honey-Soy Glazed Chicken Thighs with Scallion Rice

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Juicy chicken thighs glazed with a sweet and savory honey-soy sauce paired with fluffy scallion-infused rice. This Asian-inspired chicken recipe, ready in about 45 minutes, pairs boneless chicken thighs, honey, 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 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 1.5 lbs) boneless chicken thighs
• 1/4 cup honey
• 1/4 cup soy sauce
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp vegetable oil
• 1 1/2 cups long grain white rice
• 3 cups water
• 3, thinly sliced scallions
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear. Combine with 3 cups water and 1 tsp salt in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, whisk together 1/4 cup honey, 1/4 cup soy sauce, 3 minced garlic cloves, and 1 tbsp grated fresh ginger in a small bowl.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Season 6 boneless chicken thighs with 1/2 tsp black pepper. Add chicken to skillet and sear for 5 minutes per side until golden brown and cooked through.
4. Step 4: Pour the honey-soy mixture over the chicken in the skillet. Reduce heat to medium and cook for 3-4 minutes, spooning the glaze over the chicken until it thickens and coats the thighs.
5. Step 5: Fluff the cooked rice with a fork, then gently fold in 3 thinly sliced scallions. Serve the glazed chicken thighs on a bed of scallion rice, spooning extra glaze on top.