Pan-Seared Taiwanese Chicken with Five-Spice and Scallions
Juicy chicken thighs pan-seared with fragrant five-spice powder and finished with fresh scallions for a flavorful, aromatic dish. This chinese-inspired chicken ready in about 25 minutes pairs boneless chicken thighs, five-spice powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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
- 500 g boneless chicken thighs
- 1 tsp five-spice powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 3 stalks scallions, sliced
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves minced garlic
Instructions
- Step 1: Pat 500 g boneless chicken thighs dry and season evenly with 1 tsp five-spice powder, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin side down and sear for 6-7 minutes until deep golden and crispy.
- Step 3: Flip the chicken and add 2 cloves minced garlic to the skillet. Cook for another 5 minutes until chicken is cooked through and garlic is fragrant.
- Step 4: Mix 2 tbsp soy sauce with 1 tbsp honey and pour over the chicken. Toss sliced 3 scallions into the pan and cook for 1-2 minutes until the sauce thickens slightly and coats the chicken.
- Step 5: Remove from heat and transfer chicken to a serving plate. Spoon the scallions and sauce over the top and serve immediately with steamed rice or sautéed greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Taiwanese Chicken with Five-Spice and Scallions take to make?
Total time is about 25 minutes (10 min prep + 15 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 Taiwanese Chicken with Five-Spice and Scallions?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in Pan-Seared Taiwanese Chicken with Five-Spice and Scallions?
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 Taiwanese Chicken with Five-Spice and Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Taiwanese Chicken with Five-Spice and Scallions?
Chinese 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.
