Soy-Ginger Glazed Chicken with Broccoli Rice

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

Chicken thighs coated in a savory-sweet soy-ginger glaze, served over fluffy brown rice with tender broccoli for a balanced, flavorful meal. This asian (gluten-free) ready in about 35 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 420 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

• 4 boneless, skinless (1 lb) chicken thighs
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp, grated ginger
• 1 clove, minced garlic
• 2 cups, cooked brown rice
• 2 cups broccoli florets
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp, for garnish sesame seeds

Instructions

1. Step 1: Whisk together soy sauce, rice vinegar, honey, grated ginger, and minced garlic in a bowl.
2. Step 2: Pat chicken dry and season with 1/2 tsp salt. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through; remove and set aside.
3. Step 3: Add broccoli florets to the skillet with 2 tbsp water. Cover and steam for 5 minutes until bright green and crisp-tender. Stir in 1/2 cup of the soy-ginger sauce and cook for 2 minutes.
4. Step 4: Mix cornstarch with water to form a slurry, then stir into skillet. Cook for 1 minute until sauce thickens. Return chicken to skillet, toss to coat, and serve over cooked brown rice, garnished with sesame seeds.