One-Pan Ginger-Soy Chicken and Broccoli
A vibrant weeknight meal with tender chicken and crisp broccoli in a savory ginger-soy glaze, ready in under 30 minutes. This asian-inspired one pot ready in about 30 minutes pairs chicken thighs, broccoli florets, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1.5 lbs chicken thighs
- 3 cups broccoli florets
- 2 tbsp fresh ginger
- 3 garlic cloves
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 1/4 cup water
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden brown. Flip and cook for 3 minutes, then transfer to a plate.
- Step 3: Add 3 cups broccoli florets to the skillet and cook for 3 minutes until slightly tender. Stir in 2 tbsp minced ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
- Step 4: Whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water in a small bowl. Pour over chicken and vegetables, stirring to coat.
- Step 5: Return chicken to skillet, cover, and cook for 10-12 minutes until chicken reaches 165°F and broccoli is tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Ginger-Soy Chicken and Broccoli take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Ginger-Soy Chicken and Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in One-Pan Ginger-Soy Chicken and Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Ginger-Soy Chicken and Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Ginger-Soy Chicken and Broccoli?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
