Soy-Glazed Ginger Chicken with Broccoli and Rice
Tender chicken thighs coated in a sticky-sweet soy-ginger glaze, served over fluffy jasmine rice with crisp-tender broccoli for a balanced weeknight meal. This asian-inspired one pot (gluten-free) ready in about 35 minutes pairs soy sauce, rice vinegar, grated ginger 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
- 12 oz, skinless and trimmed boneless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves, minced garlic
- 1 tbsp honey
- 1 tsp sesame oil
- 2 cups broccoli florets
- 1 cup, cooked jasmine rice
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Pat 12 oz chicken thighs dry with paper towels, then season lightly with salt and pepper; set aside.
- Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp honey, and 1 tsp sesame oil to make the glaze.
- Step 3: Heat a large nonstick skillet over medium-high heat; add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 4 more minutes until cooked through.
- Step 4: Pour the glaze over the chicken, add 2 cups broccoli florets, and cook for 4 minutes, stirring occasionally, until broccoli is crisp-tender and sauce thickens slightly.
- Step 5: Divide 1 cup cooked jasmine rice among plates, top with chicken and broccoli, drizzle with any remaining sauce, and sprinkle with 1 tsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Glazed Ginger Chicken with Broccoli and Rice take to make?
Total time is about 35 minutes (15 min prep + 20 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-Glazed Ginger Chicken with Broccoli and Rice?
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-Glazed Ginger Chicken with Broccoli and Rice?
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-Glazed Ginger Chicken with Broccoli and Rice 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-Glazed Ginger Chicken with Broccoli and Rice 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
