Soy-Glazed Chicken with Ginger and Sesame

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs glazed in a savory-sweet soy sauce base with fresh ginger and toasted sesame seeds, perfect for rice or noodles. This Asian-inspired chicken recipe (gluten-free), ready in about 32 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 weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 22 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb chicken thighs dry with paper towels and season both sides with a pinch of salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add chicken thighs skin-side down and cook for 6 minutes without moving until golden brown, then flip and cook for 4 minutes more.
  3. Step 3: Reduce heat to medium, add 2 minced garlic cloves, 1 tbsp grated fresh ginger, and cook for 30 seconds until fragrant.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey, then bring to a gentle simmer.
  5. Step 5: Spoon sauce over chicken, cover, and cook for 12 minutes until chicken reaches 165°F internally, basting once.
  6. Step 6: Remove chicken, tent with foil, and simmer sauce for 2 minutes until slightly thickened. Drizzle over chicken, sprinkle with 1 tbsp toasted sesame seeds.

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