Soy-Simmered Chicken Thighs with Ginger and Daikon

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

Juicy chicken thighs simmered in a fragrant soy-ginger broth with tender daikon radish slices. This japanese ready in about 40 minutes pairs boneless skin-on chicken thighs, daikon radish, ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet over medium heat, place 4 boneless skin-on chicken thighs skin side down and cook for 5-6 minutes until the skin is golden and crisp, then flip and cook another 3 minutes. Remove chicken and set aside.
  2. Step 2: Add 1-inch of peeled, thinly sliced ginger and 1 medium peeled daikon radish cut into 1/2-inch half-moons to the skillet and sauté in the rendered fat for 2 minutes until fragrant.
  3. Step 3: Pour in 1/4 cup soy sauce, 3 tbsp mirin, 3 tbsp sake, 1 cup dashi stock (or water), and 1 tbsp sugar. Stir to combine and bring to a simmer.
  4. Step 4: Return the chicken thighs to the skillet, skin side up, cover, and simmer gently for 20 minutes until the chicken is cooked through and daikon is tender.
  5. Step 5: Transfer chicken and daikon to serving plates, spoon some broth over, and garnish with 2 chopped green onions before serving warm.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Ginger and Daikon?

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 daikon radish from drying out.

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

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 Ginger and Daikon 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.

What goes well with Soy-Simmered Chicken Thighs with Ginger and Daikon?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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