Pan-Seared Chicken with Soy-Ginger Glaze and Steamed Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and glazed with a savory soy-ginger sauce, served alongside fluffy steamed jasmine rice. This asian-inspired hanukkah ready in about 35 minutes pairs (6 oz each) skinless chicken breasts, soy sauce, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 25 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/2 cups water in a medium saucepan, bring to a boil over high heat, then cover and reduce to low. Simmer rice for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
  2. Step 2: Meanwhile, in a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp minced fresh ginger, 2 minced garlic cloves, 1 tbsp honey, and 1/4 cup water to form the glaze.
  3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Pat dry 2 skinless chicken breasts (6 oz each) and add to the skillet. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  4. Step 4: Reduce heat to medium-low and pour the soy-ginger glaze over the chicken in the skillet. Add 1 tsp sesame oil and cook, spooning the glaze over the chicken for 3-4 minutes until the sauce thickens and coats the chicken.
  5. Step 5: Serve chicken over steamed jasmine rice, garnished with 2 thinly sliced green onions and 1 tsp toasted sesame seeds for a fresh, nutty finish.

Frequently asked questions

How long does Pan-Seared Chicken with Soy-Ginger Glaze and Steamed Jasmine 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 Steamed Jasmine 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 soy sauce from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Soy-Ginger Glaze and Steamed Jasmine 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 Steamed Jasmine 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.

What goes well with Pan-Seared Chicken with Soy-Ginger Glaze and Steamed Jasmine Rice?

Asian hanukkah 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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