Soy Garlic Chicken

5 from 2 votes

Seared chicken thighs are coated in a flavorful soy and garlic glaze and served over rice for an outstanding Asian-inspired meal. This Soy Garlic Chicken cooks in a skillet on the stove in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Servings: pieces

Calories: 334kcal

Author: Valerie Brunmeier

Ingredients

6 boneless skinless chicken thighs about 1 ½ pounds
Salt and freshly ground black pepper taste
⅓ cup cornstarch
3 tablespoons oil neutral high smoke point oil like avocado, vegetable or canola oil
2 or 3 green onions thinly sliced (for garnish)
Cooked white or brown rice optional, for serving

For the Glaze

4 tablespoons butter
1 tablespoon minced garlic
1 tablespoon ginger paste or minced ginger
4 tablespoons light brown sugar
4 tablespoons light soy sauce

Instructions

Season the chicken with salt and pepper to taste. Place the cornstarch in a shallow bowl.
Coat both sides of each piece of chicken in cornstarch, shaking off the excess, then set them aside in a single layer on a sheet of foil or other work surface.
In a 12-inch skillet over MEDIUM-HIGH, heat the oil. Add the chicken and cook for 4 to 5 minutes, per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside.
In the same skillet over LOW heat, melt the butter. Add the garlic and ginger and saute for a minute or two, until fragrant. Add the soy sauce and brown sugar and cook, stirring, until it thickens slightly to a glaze-like consistency. Return the chicken to the skillet and spoon the glaze over the top. Remove from the heat and garnish with green onions.
Slice and serve over cooked rice.

Notes

Nutrition calculation does not include the optional rice.

Storage

For the Soy Garlic Chicken: Transfer the leftover chicken to an airtight container and spoon any glaze from the bottom of the skillet over the top. The chicken should be reheated gently in the microwave and consumed within 3 to 4 days.

For the rice: Cooked rice should be stored in a separate airtight container in the refrigerater and either be consumed, frozen, or tossed within 3 to 4 days for food safety concerns. To freeze, place it in a freezer-safe zippered plastic storage bag, press out as much air as possible, and freeze it for up to a month.

Nutrition