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

Ingredients

• 5 cloves Garlic (smashed and finely chopped)
• 2 teaspoons Ginger (finely minced)
• 2 stalks Green Onion (whites separated for cooking, greens for garnish)
• 2.5 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Honey
• 1 tablespoon Granulated Sugar
• 2 tablespoons Oyster Sauce
• 1 tablespoon Mirin
• 1 tablespoon Chicken Bouillon Powder
• 1 teaspoon Cornstarch (for sauce thickening)
• 0.5 cup Water
• 600 grams Boneless Chicken Thighs (patted dry, seasoned with salt & pepper)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Cornstarch (for coating) (lightly coat chicken pieces)
• 2 tablespoons Vegetable Oil (for pan‑frying chicken and peppers)
• 200 grams Shishito Peppers (charred, salted, peppered)
• 1 tablespoon Toasted Sesame Seeds (for garnish)
• 2 Egg (soft‑boiled, peeled)
• 2 cups Cooked Rice (preferably short‑grain Japanese rice)
• 1 teaspoon Dried Chili Flakes (optional, for heat)

Instructions

1. Prepare aromatics

   Smash 5 garlic cloves, finely chop them. Mince 2 teaspoons of ginger. Slice the white parts of 2 green onions; set the green tops aside for garnish.

   Time: PT5M

2. Make the glaze

   In a small mixing bowl combine 2.5 tbsp soy sauce, 1 tbsp honey, 1 tbsp sugar, 2 tbsp oyster sauce, 1 tbsp mirin, 1 tbsp chicken bouillon powder, 1 tsp cornstarch, and 0.5 cup water. Whisk until smooth.

   Time: PT2M

3. Prep the chicken

   Pat 600 g boneless chicken thighs dry with paper towels. Season both sides with salt and pepper. Lightly coat each piece with 2 tbsp cornstarch, shaking off excess.

   Time: PT3M

4. Pan‑fry the chicken

   Heat 2 tbsp oil in a large skillet over medium‑high heat. Place chicken skin‑side down, cook until golden (about 4 min), flip and cook the other side until cooked through, total ~8 min. Transfer to a plate.

   Time: PT8M

   Temperature: Medium‑high

5. Sauté aromatics and add glaze

   In the same skillet, add the garlic, ginger, and white onion parts. Stir‑fry for 30 seconds. Pour the prepared glaze in, bring to a boil, and simmer for 3 minutes until slightly thickened.

   Time: PT4M

   Temperature: Medium‑high

6. Finish the chicken in the sauce

   Return the cooked chicken to the skillet, toss to coat, and cook for another 2 minutes so the meat absorbs the glaze.

   Time: PT2M

   Temperature: Medium

7. Char the shishito peppers

   In a second skillet, heat a drizzle of oil over medium‑high. Add the shishito peppers, season with salt and pepper, and cook, shaking the pan, for about 3 minutes until blistered.

   Time: PT3M

   Temperature: Medium‑high

8. Slice the chicken

   Transfer the glazed chicken to a cutting board and cut into bite‑size pieces.

   Time: PT1M

9. Assemble the bowls

   Divide 2 cups cooked rice between two bowls. Top with sliced chicken, charred shishito peppers, a drizzle of remaining glaze, toasted sesame seeds, and the green onion tops. Halve a soft‑boiled egg and place on each bowl.

   Time: PT2M

10. Serve

    Serve immediately while hot. Enjoy the contrast of crispy chicken, sweet‑savory glaze, and fresh garnish.

    Time: PT0M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

80 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger (1/2 tsp)
• Instead of Green Onion: Chives
• Instead of Soy Sauce: Tamari
• Instead of Honey: Maple syrup
• Instead of Granulated Sugar: Brown sugar
• Instead of Oyster Sauce: Hoisin sauce (less salty)
• Instead of Mirin: Rice vinegar with a pinch of sugar
• Instead of Chicken Bouillon Powder: Chicken stock concentrate
• Instead of Cornstarch: All‑purpose flour (double amount)
• Instead of Boneless Chicken Thighs: Boneless chicken breast (less juicy)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Cornstarch (for coating): All‑purpose flour
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Shishito Peppers: Green beans, Broccoli florets
• Instead of Toasted Sesame Seeds: Pumpkin seeds
• Instead of Egg: Tofu cubes (vegan)
• Instead of Cooked Rice: Sushi rice, Brown rice
• Instead of Dried Chili Flakes: Crushed red pepper

Equipment Needed

• Large Skillet
• Small Mixing Bowl
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Pat chicken dry and coat with cornstarch for crispiness
• Achieve a good sear on the chicken skin side
• Whisk cornstarch into the glaze to prevent lumps
• Char shishito peppers quickly over high heat

Chef Tips from the Video

• Add a splash of rice vinegar at the end of the glaze for a bright finish.
• For extra umami, drizzle a few drops of sesame oil just before serving.
• Use a rice cooker for perfectly fluffy rice with minimal effort.

Troubleshooting

Storage

Refrigerator: Store chicken and sauce in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken (without rice) for up to 1 month; thaw before reheating.

Room temperature: Do not leave rice or chicken at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the glaze ahead of time and store in the fridge for up to 2 days.
• Cook rice in advance; reheat with a splash of water.
• Season and coat the chicken, then refrigerate for up to 30 minutes before cooking.

Frequently Asked Questions