Soy-Ginger Glazed Chicken Thighs with Sesame Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Tender chicken thighs glazed in a savory-sweet soy-ginger sauce, served with crisp-tender broccoli and carrots. This asian-inspired chicken ready in about 40 minutes pairs soy sauce, rice vinegar, honey 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 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

• 6 bone-in, skin-on (about 1.5 lbs) chicken thighs
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp, grated fresh ginger
• 1 clove, minced garlic
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1 cup, sliced carrots
• 1 tsp sesame oil
• 1 tbsp sesame seeds

Instructions

1. Step 1: In a bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove. Pat 6 bone-in chicken thighs dry, place in a dish, and pour marinade over them, turning to coat; let sit for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown, then flip and cook for another 5 minutes.
3. Step 3: Add 2 cups broccoli florets and 1 cup sliced carrots to the skillet, stir, and pour remaining marinade over vegetables. Cook for 5-7 minutes, stirring occasionally, until vegetables are crisp-tender and sauce has thickened. Drizzle with 1 tsp sesame oil and sprinkle with 1 tbsp sesame seeds.