Soy-Ginger Glazed Chicken Thighs with Bok Choy
Tender chicken thighs coated in a sticky-sweet soy-ginger glaze, served atop a bed of lightly stir-fried bok choy. This asian-inspired chicken (gluten-free) ready in about 40 minutes pairs skin-on, bone-in Chicken thighs, Soy sauce, grated Fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.
Ingredients
- 1 lb, skin-on, bone-in Chicken thighs
- 3 tbsp Soy sauce
- 1 tbsp, grated Fresh ginger
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 2 cloves, minced Garlic
- 2 bunches, stems separated from leaves Bok choy
- 1 tsp Sesame oil
- 1 tsp Soy sauce
Instructions
- Step 1: Pat chicken thighs dry with paper towels and season with 1 tsp salt. Heat a large skillet over medium-high until hot. Place chicken skin-side down and cook for 12-14 minutes until golden brown and crispy, then flip and cook for 8 more minutes until internal temperature reaches 165°F.
- Step 2: While chicken cooks, whisk together 3 tbsp soy sauce, 1 tbsp grated ginger, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 2 minced garlic cloves in a small bowl. Remove chicken from skillet and set aside. Pour the glaze into the skillet and simmer for 3 minutes until slightly thickened.
- Step 3: Add 2 bunches separated bok choy stems to the skillet and stir-fry for 2 minutes. Add leaves and 1 tsp sesame oil, then toss for 1-2 minutes until wilted but still crisp. Slice chicken, pour glaze over top, and serve immediately with bok choy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Glazed Chicken Thighs with Bok Choy take to make?
Total time is about 40 minutes (15 min prep + 25 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 Soy-Ginger Glazed Chicken Thighs with Bok Choy?
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 Soy-Ginger Glazed Chicken Thighs with Bok Choy?
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 Soy-Ginger Glazed Chicken Thighs with Bok Choy 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.
Is Soy-Ginger Glazed Chicken Thighs with Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
My whole family loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
