Ginger Soy Glazed Chicken Skillet (Printable Version)
Tender chicken glazed in a savory ginger soy sauce, ready in 35 minutes for an easy weeknight meal.
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken thighs (about 1 lb)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Ginger Soy Glaze
04 - 1/3 cup low-sodium soy sauce
05 - 2 tbsp honey
06 - 2 tbsp rice vinegar
07 - 1 tbsp fresh ginger, finely grated
08 - 2 cloves garlic, minced
09 - 1 tbsp sesame oil
10 - 1 tsp cornstarch
11 - 2 tbsp water
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tsp toasted sesame seeds
# How to Make It:
01 - Pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
02 - Whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small bowl until well combined.
03 - Heat a large nonstick skillet over medium-high heat. Add chicken thighs and cook for 4–5 minutes per side until golden brown and nearly cooked through. Remove chicken from skillet and set aside on a plate.
04 - Reduce heat to medium. Pour the glaze mixture into the skillet and bring to a gentle simmer.
05 - Mix cornstarch with water in a separate small bowl to form a slurry. Stir the slurry into the simmering glaze and cook for 1–2 minutes until sauce thickens.
06 - Return chicken to the skillet, turning to coat thoroughly in the glaze. Simmer for 2–3 minutes until chicken is cooked through and sauce becomes glossy.
07 - Transfer to a serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve hot alongside steamed rice or vegetables.
# Expert Advice:
01 -
- The glaze transforms into this impossibly sticky coating that makes restaurant-quality presentation completely effortless
- Everything happens in one pan so cleanup is almost nonexistent
02 -
- Don't rush the initial sear on the chicken, that caramelized exterior is what keeps the meat from becoming steamed and bland once it hits the sauce
- The glaze thickens quickly once the cornstarch hits the heat, so have your slurry ready and keep things moving to prevent clumping
03 -
- Grate your ginger against the grain, with the fibers, so you get all that juicy pulp without tough stringy bits in your sauce
- Pat the chicken completely dry before seasoning, any moisture on the surface will prevent proper browning