Soy Glazed Chicken

Description

This Soy Glazed Chicken is a perfect balance of sweet, savory, and umami flavors. Tender, juicy chicken is coated in a rich soy-based glaze with hints of garlic, honey, and ginger. It’s a quick and easy dish that pairs well with rice, steamed vegetables, or a fresh salad. Ideal for a weeknight dinner or meal prep!

Ingredients

For the Chicken:

4 boneless, skinless chicken thighs (or breasts)
1 tbsp vegetable oil
Salt and black pepper, to taste

For the Soy Glaze:

¼ cup soy sauce (low sodium preferred)
2 tbsp honey (or brown sugar)
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
½ tsp red pepper flakes (optional, for heat)
1 tbsp green onions, chopped (for garnish)
1 tsp sesame seeds (for garnish)

Instructions

Prepare the Chicken:
- Pat the chicken dry and season both sides with salt and pepper.
Sear the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat.
- Sear the chicken for about 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Make the Soy Glaze:
- In the same pan, add soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir well.
- Let it simmer for 2 minutes, then add the cornstarch slurry. Stir until the sauce thickens.
Coat the Chicken:
- Return the cooked chicken to the pan and coat it with the glaze. Let it cook for another 1-2 minutes, ensuring the sauce clings to the chicken.
Garnish and Serve:
- Sprinkle with sesame seeds and green onions. Serve hot with rice or vegetables.

Nutrition (Per Serving – Approximate)

Calories: 280
Protein: 30g
Carbohydrates: 18g
Fat: 10g
Fiber: 1g
Sodium: 700mg

Tips & Variations

For Extra Crispiness: Lightly coat the chicken with cornstarch before frying.
Swap the Protein: Try with shrimp, tofu, or beef strips for variety.
Make it Spicy: Add more red pepper flakes or a dash of sriracha.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Saving & Meal Prep

Make Ahead: Prepare the soy glaze in advance and store it in the fridge for up to 5 days.
Freezing: Cooked and glazed chicken can be frozen for up to 2 months. Reheat in a skillet or microwave.