Soy-Braised Chicken Thighs with Scallions and Ginger

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 drafted and published.

Tender chicken thighs simmered slowly in a fragrant soy sauce broth with fresh ginger and scallions for a deeply savory, comforting dish. This Chinese-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, soy sauce, water 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: 10 min Cook: 35 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
1/3 cup soy sauce
1 cup water
2-inch piece, sliced thin fresh ginger
4 stalks, cut into 2-inch pieces scallions
1 tbsp brown sugar
2 tbsp vegetable oil
3 cloves, smashed garlic cloves
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 bone-in chicken thighs skin side down and sear for 5 minutes until golden and crisp. Flip and sear the other side for 3 minutes.
Step 2: Add 3 smashed garlic cloves, 2-inch sliced fresh ginger, and 4 stalks of scallions cut into 2-inch pieces to the skillet. Sauté for 1 minute until fragrant.
Step 3: Pour in 1/3 cup soy sauce, 1 cup water, and 1 tbsp brown sugar. Stir gently to combine and bring to a simmer.
Step 4: Reduce heat to low, cover the skillet, and simmer for 25 minutes until the chicken is tender and cooked through, the sauce slightly thickened.
Step 5: Remove the lid, scatter 1/2 tsp freshly ground black pepper, and cook uncovered for 3 more minutes to slightly reduce the sauce. Serve warm with steamed rice.