Ginger Garlic Glazed Chicken Skillet (Printable Version)
Golden pan-seared chicken coated in a glossy ginger-garlic glaze, finished with sesame seeds and fresh green onions for a quick 30-minute dinner.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 1.3 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Glaze
04 - 2 tablespoons vegetable oil
05 - 1 tablespoon fresh ginger, finely grated
06 - 3 cloves garlic, minced
07 - 1/4 cup low-sodium soy sauce
08 - 3 tablespoons honey
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon cornstarch
11 - 2 tablespoons water
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - 2 tablespoons sesame seeds
14 - 2 green onions, thinly sliced
# How to Make It:
01 - Pat the chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Heat vegetable oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet and sear for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
03 - Reduce the heat to medium in the same skillet. Add the grated ginger and minced garlic, sautéing for about 30 seconds until fragrant.
04 - In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, and water until smooth. Pour the mixture into the skillet, stirring constantly over medium heat until the glaze thickens, about 2 to 3 minutes. Stir in the crushed red pepper flakes if desired.
05 - Return the seared chicken thighs to the skillet, turning each piece to coat thoroughly in the thickened glaze. Simmer for 2 minutes to heat through and allow the flavors to meld.
06 - Transfer the chicken to a serving platter and spoon any remaining glaze from the skillet over the top. Sprinkle with sesame seeds and sliced green onions. Serve hot.
# Expert Advice:
01 -
- The glaze comes together in the same pan, so you get maximum flavor with barely any extra dishes.
- It tastes like something from a restaurant menu but comes together in under thirty minutes on your busiest nights.
02 -
- Drying the chicken thoroughly before searing is the difference between a proper crust and a steamed mess.
- The glaze thickens fast once the cornstarch activates, so have everything measured and ready before you pour it in.
03 -
- Let the skillet get fully hot before adding the chicken because patience at this step rewards you with a crust that the glaze can actually cling to.
- A crisp Riesling or even a cold ginger beer alongside this dish turns a simple dinner into something surprisingly special.