Name: Ginger-Soy Glazed Chicken with Edamame Rice
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 cup jasmine rice; 1 cup frozen shelled edamame; 2 tbsp soy sauce; 2 tbsp honey; 2 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 3 cloves garlic, minced; 1 tbsp sesame oil; 2 green onions, thinly sliced; 1 tbsp sesame seeds; Salt and pepper to taste

Ginger-Soy Glazed Chicken with Edamame Rice

GrilledGrape7752

This Ginger-Soy Glazed Chicken with Edamame Rice brings together the best of Asian fusion flavors for a protein-packed, weeknight-friendly dinner. The chicken is deeply seasoned and seared for maximum flavor, then lacquered with a tangy-sweet glaze that balances salt, acid, and umami. Steamed jasmine rice is boosted with vibrant green edamame for an extra punch of protein and color. Finished with fresh green onions and a sprinkle of sesame seeds, this dish is as visually stunning as it is satisfying. It's a perfect balance of savory, sweet, and zingy, sure to excite your taste buds and fuel your evening.

Ingredients

Instructions

Pat chicken thighs dry and season both sides lightly with salt and pepper. Set aside for 10 minutes to allow the salt to penetrate.
In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side, until golden brown.
Reduce heat to medium. Pour the ginger-soy glaze over the chicken. Simmer, turning occasionally, for 8-10 minutes until chicken is cooked through and glaze is sticky. Remove from heat and cover to keep warm.
Meanwhile, cook jasmine rice according to package instructions. When 5 minutes remain, stir in frozen edamame, cover, and finish cooking together.
Fluff rice with a fork and divide among bowls. Top with glazed chicken, spooning extra sauce over each portion.
Garnish with sliced green onions and sesame seeds. Serve immediately.