Soy-Ginger Pan-Seared Chicken Thighs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs with a savory-sweet glaze, featuring ginger and soy sauce, served with steamed rice. This american-inspired chicken (gluten-free) ready in about 25 minutes pairs boneless 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 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: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1 lb boneless chicken thighs dry with paper towels. Season lightly with salt and pepper on both sides.
  2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add chicken thighs and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: Remove chicken and set aside. In the same skillet, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 1 minced garlic clove, and 1 tbsp brown sugar. Stir until sugar dissolves.
  4. Step 4: Whisk 1 tsp cornstarch with 2 tbsp water, then add to the sauce. Cook for 2 minutes until thickened and glossy.
  5. Step 5: Return chicken to the skillet, coating evenly. Cook for 1 more minute. Garnish with 1/2 tsp sesame seeds and serve immediately with steamed rice.

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Frequently asked questions

How long does Soy-Ginger Pan-Seared Chicken Thighs take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pan-Seared Chicken Thighs?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Soy-Ginger Pan-Seared Chicken Thighs?

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 Pan-Seared Chicken Thighs 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 Pan-Seared Chicken Thighs 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.

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