This 15 Minute Soy Glazed Chicken Will Change Up Your Weeknight Routine!

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but has a different flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Smash 5 cloves of garlic and finely chop them.

Grate about 2 teaspoons of ginger.

Slice some green onions, separating the whites for cooking and the greens for garnish.

In a small container, mix 2.5 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of mirin, 1 tablespoon of chicken bouillon powder, 1 teaspoon of cornstarch, and 0.5 cup of water.

Pat 600 grams of boneless chicken thighs dry with a paper towel and season both sides with salt and pepper.

Coat the chicken with cornstarch and shake off the excess.

Heat 2 tablespoons of oil in a large pan over medium-high heat.

Place the chicken skin side down in the pan and cook until browned, about 8 minutes total, flipping halfway through.

Remove the chicken from the pan and set aside.

In the same pan, add garlic, ginger, and the white parts of the green onions and stir for about 30 seconds.

Pour in the sauce mixture and bring to a boil on medium-high heat for 3 minutes.

Add the chicken back into the pan and flip for about 1-2 minutes to coat with the sauce.

Remove the chicken and set aside again.

In another pan, heat a little oil over medium-high heat and add shishito peppers, cooking for about 3 minutes until charred.

Slice the chicken into bite-sized pieces.

Assemble the dish by placing rice in a bowl, topping with chicken, drizzling with sauce, and garnishing with shishito peppers, toasted sesame seeds, and green onions.

Optionally, add a soft boiled egg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens