Soy-Ginger Chicken Thighs with Steamed Broccoli

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Crispy-skinned chicken thighs marinated in savory soy-ginger sauce, served with vibrant steamed broccoli. This Asian-inspired chicken recipe (gluten-free, low-carb), ready in about 38 minutes, pairs chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 4 bone-in, skin-on (about 1.5 lbs) chicken thighs
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp, minced fresh ginger
• 1/2 tsp garlic powder
• 1/2 tsp erythritol
• 1/4 tsp red pepper flakes
• 1 lb, cut into florets broccoli
• 1 tbsp avocado oil

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced fresh ginger, 1/2 tsp garlic powder, 1/2 tsp erythritol, and 1/4 tsp red pepper flakes.
2. Step 2: Place 4 chicken thighs on a plate and coat evenly with the marinade. Let sit at room temperature for 15 minutes.
3. Step 3: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until golden brown.
4. Step 4: Flip chicken and cook for 10-12 minutes more until internal temperature reaches 165°F (74°C).
5. Step 5: While chicken cooks, steam 1 lb broccoli florets for 4-5 minutes until bright green and tender-crisp.