Pan-Seared Sesame-Ginger Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chicken breasts marinated in a fragrant sesame-ginger sauce and pan-seared to golden perfection, served with bok choy for a balanced meal. This asian-inspired chicken ready in about 35 minutes pairs boneless and skinless chicken breasts, soy sauce, rice vinegar 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, and 2 cloves garlic, minced.
  2. Step 2: Heat 1 tbsp neutral oil in a skillet over medium-high heat. Season 12 oz chicken breasts with salt and pepper, then sear for 5 minutes per side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: Remove chicken from skillet and set aside. Add 1 tbsp sesame oil to the skillet, then pour in the soy sauce mixture and 1/4 cup water. Simmer for 2 minutes until sauce thickens.
  4. Step 4: Add 1/2 cup chopped bok choy to the skillet and cook for 2 minutes until tender-crisp.
  5. Step 5: Return chicken to skillet and coat with sauce, cooking for 1 minute. Sprinkle with 1 tbsp sesame seeds and serve immediately.

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Frequently asked questions

How long does Pan-Seared Sesame-Ginger Chicken take to make?

Total time is about 35 minutes (15 min prep + 20 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 Sesame-Ginger Chicken?

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 Sesame-Ginger Chicken?

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 Sesame-Ginger Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame-Ginger Chicken?

Asian chicken 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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