I absolutely love making easy and flavourful dinners. And This Glazed Soy Ginger Chicken Thighs recipe brings a whole lot of flavour and doesn’t require too many ingredients or take a whole lot of time. Just make rice on the side and steam some fresh vegetables for a complete meal!

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Yes friends, I’m bringing you another Chicken recipe! It’s family friendly, budget friendly and everyone at our place eats it…lol. You can search all 150+ Chicken Recipes on the blog! What’s your go to meal at your place?

This is a great chicken dish that cooks quickly, uses basic ingredients and tastes great! Take a look and see if you’d like to give it a try soon.

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What is This Chicken Dish Like

• Difficulty – This recipe is pretty easy and does’t require too many ingredients. There is a recipe tip section about cooking the chicken without burning. Take a look at that below to ensure you get your dish just right!
• Taste – If you’re a fan of garlic, ginger and soy, this is a dish you will love. The chicken is very tender with a slightly crisp coating. This isn’t a saucy dish, but the chicken does have a glaze that adds a great flavour.
• Serving – This recipe makes 4 smaller servings. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Chicken thigh cutlets – For this dish, I used chicken thigh cutlets. They had no bones or skin and were about 1 inch in thickness. They worked perfect for this recipe because they cook quickly on the stove top and stay tender and juicy.
• Salt – I used a small amount regular salt to season the chicken.
• Cornstarch – I used cornstarch (cornflour) to dredge the chicken. This will help give it a crispy exterior as well as thicken the glaze.
• Butter – I used butter to cook the chicken in a skillet. I love the flavour it fave the chicken.
• To make the glaze – The glaze is made by using fresh garlic, fresh ginger, soy sauce, water and brown sugar. These ingredients make a rich and flavourful glaze that is a little sweet and sour.
• Sesame seeds – I like to garnish dishes for a little freshness and contrast. I chose sesame seeds for this dish and they went really well. You can use toasted or plain sesame seeds.

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

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Instructions

1. Season chicken – Season the chicken with salt on both sides. Then dredge in the cornflour and set aside.
2. Heat skillet – Heat a large skillet over medium to high heat and add the butter. Allow the butter to come to a sizzle, about 2- 3 minutes.
3. Brown chicken – Add all the chicken to the pan and cook for about 5 minutes. Turn the chicken over and cook for a further 5 minutes. Remove chicken from the pan and set aside.
4. Make sauce – In the same pan set over medium heat, add the garlic and ginger. Stir well and cook for about 1 -2 minutes. Whisk in the soy sauce, water and brown sugar. Cook for about 1 minute.
5. Finish cooking chicken – Add the chicken back to the pan with the sauce. Reduce heat to low, cover and cook for a further 5 minutes.
6. Serve – Top with sesame seeds and serve chicken sliced over fluffy rice if desired.

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Recipe Tips

• Make sure chicken is even thickness – To ensure even cooking, make sure your chicken is even thickness, about 1 inch is great. If it’s thicker than this or uneven, just lay parchment paper over the chicken and pound it down to about 1 inch.
• Use a heavy bottomed skillet/frying pan – Okay, it’s important to use a heavy bottomed pan for this dish. You want to heat the pan to really hot before adding the chicken and better quality pans hold their heat better and more evenly. Otherwise, you risk burning the chicken before it cooks through.
• Double the glaze if you would like it more saucy – This recipe isn’t served with a sauce but it does have a glaze. The chicken is added back to the glaze to finish cooking and absorbs the liquid. Therefore there isn’t really a sauce to pour over rice. You can make more by doubling the recipe.

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Substitutions

• Chicken thigh cutlets – Alternatively, you could use chicken tenders, chicken cutlets or chicken breast. They will all work but cooking times may vary a little. Avoid using big chicken thighs as the cooking time will be too long.
• Sesame seeds – You could opt out of the sesame seeds if you prefer. For a touch of freshness, cilantro or scallions would work great to finishing off the dish.

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Serving

This is a versatile dish and you can serve it with any of our favorite side dishes or salads. Here are a few that we think would go great with this chicken dish!

• Garlic Sauteed Green Beans
• Honey Garlic Butter Drizzled Carrots
• Butter Sauteed Broccoli and Carrots
• Mushroom and Leek Wild Rice
• Spiced Roasted Potatoes

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Frequently Asked Questions

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Thanks For Stopping By and Hope To See You Soon!