Pan-Seared Chicken Thighs with Soy-Ginger Glaze and Scallions

By · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs crisped in a pan and coated with a savory soy-ginger glaze, topped with fresh scallions for an easy Asian-inspired dinner. This asian-inspired chicken ready in about 30 minutes pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season evenly with 1 tsp salt and 3/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 7-8 minutes without moving until skin is deep golden and crisp.
  3. Step 3: Flip chicken and cook for an additional 6-7 minutes until internal temperature reaches 165°F and juices run clear. Remove chicken from skillet and set aside.
  4. Step 4: Lower heat to medium and add 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, 3 minced garlic cloves, and 1 tbsp rice vinegar to the skillet. Stir and cook for 3-4 minutes until sauce thickens and becomes glossy.
  5. Step 5: Return chicken thighs to the pan and spoon the glaze over them. Cook for 2 more minutes, turning chicken to coat in sauce.
  6. Step 6: Remove from heat and garnish with 1/4 cup thinly sliced scallions and 1 tbsp sesame seeds before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Soy-Ginger Glaze and Scallions 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 Pan-Seared Chicken Thighs with Soy-Ginger Glaze and Scallions?

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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Soy-Ginger Glaze and Scallions?

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 Pan-Seared Chicken Thighs with Soy-Ginger Glaze and Scallions 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 Pan-Seared Chicken Thighs with Soy-Ginger Glaze and Scallions?

Asian chicken 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.

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