Pan-Seared Chicken with Cashews and Soy-Ginger Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Tender chicken thighs coated in a glossy, savory glaze with toasted cashews for textural contrast. This asian-inspired chicken ready in about 35 minutes pairs chicken thighs, cornstarch, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, boneless and skinless chicken thighs
• 2 tbsp cornstarch
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp, grated ginger
• 1 clove, minced garlic
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup, toasted cashews
• 2, sliced green onions
• 1 tsp sesame seeds

Instructions

1. Step 1: Pat chicken thighs dry, then toss with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp oil in a large skillet over medium-high until shimmering, add chicken in a single layer, and cook 5-6 minutes per side until golden and cooked through; remove and set aside.
2. Step 2: In the same skillet, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, 1 tbsp honey, and 1 tsp sesame oil. Simmer for 2 minutes until slightly thickened, then return chicken to skillet and toss to coat.
3. Step 3: Add 1/2 cup toasted cashews and cook 1 minute until heated through, then transfer to a plate. Sprinkle with 2 sliced green onions and 1 tsp sesame seeds before serving.