Pan-Seared Chicken with Five-Spice and Honey Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A flavorful pan-seared chicken dish featuring aromatic five-spice powder and a glossy honey-soy glaze that balances sweet and savory notes. This asian-inspired chicken ready in about 30 minutes pairs boneless skinless chicken thighs, Chinese five-spice powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 4 pieces (about 1 lb) boneless skinless chicken thighs
• 1 tsp Chinese five-spice powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 1 tbsp minced fresh ginger
• 3 tbsp low sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 stalks, thinly sliced for garnish scallions
• 1 tsp toasted for garnish sesame seeds

Instructions

1. Step 1: Pat 4 boneless skinless chicken thighs dry with paper towels, then season evenly with 1 tsp Chinese five-spice powder, 3/4 tsp salt, and 1/2 tsp black pepper, rubbing the spices into the meat.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken thighs skin side down and cook for 5-6 minutes without moving until the edges are golden and crisp.
3. Step 3: Flip the chicken thighs and cook for another 4-5 minutes until cooked through and an internal temperature of 165°F is reached. Remove chicken from the skillet and set aside on a plate.
4. Step 4: Lower heat to medium and add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet. Sauté for 30 seconds until fragrant but not browned.
5. Step 5: Stir in 3 tbsp low sodium soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar, simmering the sauce for 2-3 minutes until it thickens slightly and coats the back of a spoon.
6. Step 6: Return the chicken thighs to the skillet, spooning the honey-soy glaze over them. Cook for an additional 1-2 minutes, turning the chicken to coat evenly and warm through.
7. Step 7: Transfer the glazed chicken to a serving plate and garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds for a fresh, nutty finish.