Pan-Seared Chicken with Soy-Ginger Glaze and Scallion Rice
Tender chicken breasts pan-seared and finished with a savory soy-ginger glaze, served atop fragrant scallion-infused jasmine rice. This asian-inspired chicken (gluten free) ready in about 35 minutes pairs (6 oz each) chicken breasts, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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
- 2 pieces (6 oz each) chicken breasts
- 3 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 2 tbsp honey
- 2 minced garlic cloves
- 2 tbsp vegetable oil
- 1 cup jasmine rice
- 1 1/4 cups water
- 3 thinly sliced scallions
- 1 tsp sesame oil
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 1 1/4 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- Step 2: While rice cooks, mix 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 tbsp honey, and 2 minced garlic cloves in a small bowl to create the glaze.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Season 2 chicken breasts with 1/4 tsp black pepper, add to skillet, and sear for 5 minutes on the first side until golden brown.
- Step 4: Flip chicken breasts and pour the soy-ginger glaze over them. Reduce heat to medium, cook for another 5-6 minutes, spooning glaze over chicken occasionally until the glaze thickens and chicken reaches an internal temperature of 165°F.
- Step 5: Fluff the cooked rice with a fork, stir in 3 thinly sliced scallions and 1 tsp sesame oil for aroma.
- Step 6: Plate chicken breasts over scallion rice, drizzle remaining glaze from the pan over the top, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Soy-Ginger Glaze and Scallion Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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 with Soy-Ginger Glaze and Scallion Rice?
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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Soy-Ginger Glaze and Scallion Rice?
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 with Soy-Ginger Glaze and Scallion Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Pan-Seared Chicken with Soy-Ginger Glaze and Scallion Rice gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
