Sautéed Chicken Thighs with Ginger-Soy Glaze and Scallion Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

About the author — is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Juicy chicken thighs pan-sautéed and finished with a ginger-soy glaze served alongside fragrant scallion rice. This Asian-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, soy sauce, 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 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: 10 min Cook: 30 min Serves 4 Asian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 1/2 cups jasmine rice until water runs clear. In a medium pot, bring 3 cups water to a boil. Add rice and 1 tsp salt, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes.
  2. Step 2: While rice cooks, mix 1/4 cup soy sauce, 2 tbsp grated fresh ginger, 2 tbsp honey, and 3 minced garlic cloves in a bowl to create the glaze.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season 6 boneless skinless chicken thighs with 1/2 tsp black pepper. Add chicken to skillet and cook for 5-6 minutes per side until golden brown and cooked through.
  4. Step 4: Pour the ginger-soy glaze over the chicken in the skillet and reduce heat to medium. Cook for 2-3 minutes, spooning the glaze over the thighs, until sauce thickens and coats the chicken.
  5. Step 5: Fluff the cooked rice with a fork and stir in 4 sliced scallions and 1 tsp sesame oil for a fragrant finish. Serve the glazed chicken thighs atop the scallion rice.

Frequently asked questions

How long does Sautéed Chicken Thighs with Ginger-Soy Glaze and Scallion Rice take to make?

Total time is about 40 minutes (10 min prep + 30 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 Sautéed Chicken Thighs with Ginger-Soy 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 soy sauce from drying out.

Can I substitute ingredients in Sautéed Chicken Thighs with Ginger-Soy 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 Sautéed Chicken Thighs with Ginger-Soy Glaze and Scallion Rice 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 Sautéed Chicken Thighs with Ginger-Soy Glaze and Scallion Rice?

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.

What others are saying

Related recipes