Sautéed Chicken with Ginger and Scallion Soy Glaze

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breasts pan-seared and finished with a fragrant ginger-scallion soy glaze for a savory, slightly sweet flavor. This Thai recipe, ready in about 30 minutes, pairs chicken breast, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 20 min Serves 2 Chinese cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) chicken breast
1 tbsp finely grated fresh ginger
3 stalks sliced thinly scallions
3 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
2 tbsp vegetable oil
2 cloves minced garlic
1/4 tsp freshly ground black pepper

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Instructions

Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season lightly with 1/4 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 2: Add chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside on a plate.
Step 3: Reduce heat to medium, add 2 minced garlic cloves and 1 tbsp finely grated fresh ginger to the skillet and sauté for 1 minute until fragrant but not browned.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil, simmering the sauce for 2-3 minutes until it thickens slightly and coats the back of a spoon.
Step 5: Return the chicken breasts to the pan, spoon the ginger-scallion soy glaze over them, and cook for an additional 1 minute to infuse flavors.
Step 6: Remove from heat, garnish with 3 sliced scallion stalks, and serve immediately with steamed rice or vegetables.