Soy-Simmered Chicken Thighs with Daikon and Carrot

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

Juicy chicken thighs simmered in a savory soy and mirin broth with tender daikon and carrot, perfect for a warming Japanese meal. This japanese (gluten free) ready in about 55 minutes pairs bone-in chicken thighs, daikon radish, carrot 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 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: 15 min Cook: 40 min Serves 4 Japanese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse and pat dry 4 bone-in chicken thighs. In a large saucepan, combine 1/3 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbsp sugar, 1 cup water, and 1 tbsp grated ginger. Bring to a simmer over medium heat.
  2. Step 2: Add the chicken thighs to the simmering broth skin-side down. Add 1 medium peeled and sliced daikon radish and 1 large peeled and sliced carrot to the pot.
  3. Step 3: Reduce heat to low and cover partially. Simmer gently for 30-35 minutes, turning the chicken halfway, until the chicken is cooked through and vegetables are tender, and the sauce is slightly reduced and coats the back of a spoon.
  4. Step 4: Serve the chicken thighs with daikon and carrot in shallow bowls, spooning some of the simmered sauce over each serving.

Frequently asked questions

How long does Soy-Simmered Chicken Thighs with Daikon and Carrot take to make?

Total time is about 55 minutes (15 min prep + 40 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-Simmered Chicken Thighs with Daikon and Carrot?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Soy-Simmered Chicken Thighs with Daikon and Carrot?

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-Simmered Chicken Thighs with Daikon and Carrot 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-Simmered Chicken Thighs with Daikon and Carrot 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

Related recipes