Honey-Soy Braised Chicken Thighs with Ginger-Scallion Rice (One-Pot, 40-Minute)
Glossy, sticky chicken skin and tender meat meet fluffy, fragrant rice studded with bright scallions and warm ginger. The pan sauce reduces to a lacquered glaze that clings to the chicken and soaks into the rice for layers of savory-sweet flavor and contrasting textures: crisp edges, juicy interior and pillowy grains.
Swap ingredients easily: use low-sodium soy sauce to control salt, replace honey with maple syrup for a different sweetness note, or use boneless thighs if you prefer faster cooking. For a gluten-free version, substitute tamari for soy sauce and serve with brown rice (increase liquid and cook time slightly). A cornstarch slurry gives the sauce its glossy finish — skip it if you like a thinner braise juice.
Serve this as a weeknight one-pot dinner, family-style main for casual gatherings, or meal-prep for easy lunches. Garnish with extra scallions and toasted sesame seeds, and pair with steamed greens or quick pickles to cut the richness. Leftovers refrigerate up to 3 days and reheat gently in a skillet to crisp the skin again.
How to Make It
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1
Bring rice and 1.75 cups of the chicken stock to a simmer in a medium saucepan; cover and cook on low per package directions until tender (about 15 minutes). Fluff and keep covered off heat.
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2
Pat chicken thighs dry and season both sides with salt and black pepper.
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3
Heat vegetable oil in a large, wide skillet over medium-high heat until shimmering. Add thighs skin-side down and sear without moving until skin is golden-brown and crisp, 5–7 minutes. Turn and brown the other side 2 minutes. Transfer thighs to a plate.
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4
Reduce heat to medium and add grated ginger and minced garlic to the same skillet; sauté 30–45 seconds until fragrant.
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5
Whisk together soy sauce, honey, rice vinegar, sesame oil, red pepper flakes and the remaining 0.25 cup chicken stock. Pour the mixture into the skillet and scrape up browned bits with a wooden spoon.
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6
Return the chicken thighs to the skillet, skin-side up. Bring to a simmer, then cover and braise gently for 12–15 minutes, until internal temperature reaches 74°C (165°F) and meat is tender.
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7
Remove chicken to a plate. Stir cornstarch into 2 tablespoons cold water to make a slurry, then stir the slurry into the skillet sauce and simmer uncovered 1–2 minutes until glossy and slightly thickened.
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8
Slice half the scallions thinly and stir into the cooked rice along with a drizzle of sesame oil; keep the other half for garnish.
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9
Serve each portion with a scoop of ginger-scallion rice, a braised chicken thigh spooned with extra glaze, and finish with remaining scallions and toasted sesame seeds.
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