Pan-Seared Chicken with Five-Spice Glaze and Scallion Oil

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

A flavorful pan-seared chicken dish coated with a fragrant five-spice glaze and finished with a vibrant scallion oil drizzle, delivering a perfect balance of savory and aromatic notes. This chinese-inspired chicken ready in about 25 minutes pairs boneless skinless chicken breasts, Chinese five-spice powder, 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

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 1/2 tsp Chinese five-spice powder
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 3 minced garlic cloves
• 3 tbsp vegetable oil
• 4 large, thinly sliced scallions
• 1 1/2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/4 tsp red chili flakes
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides evenly with 1 1/2 tsp Chinese five-spice powder, salt, and black pepper to taste.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp honey, 1 tbsp grated fresh ginger, and 3 minced garlic cloves until combined; set aside as glaze.
3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on the first side until golden brown and crisp on the edges.
4. Step 4: Flip the chicken and spoon half of the glaze over each piece. Reduce heat to medium-low and cook for another 6-7 minutes, basting occasionally with the glaze, until the chicken reaches an internal temperature of 165°F and the sauce thickens to a sticky consistency.
5. Step 5: While the chicken cooks, combine 4 thinly sliced scallions, 1 1/2 tbsp sesame oil, 1 tbsp rice vinegar, and 1/4 tsp red chili flakes in a small bowl. Stir and let the flavors meld for 5 minutes to create scallion oil.
6. Step 6: Transfer the chicken to a serving platter and drizzle the scallion oil evenly over the top just before serving to add freshness and a mild heat contrast.