Sticky Ginger and Soy-Glazed Chicken Thighs with Sesame Stir-Fried Vegetables

Hello lovely readers! I hope you’re all doing well and are ready to get a bit creative in the kitchen today. I’ve got a delicious recipe that’s sure to become a new favourite in your household: Sticky Ginger and Soy-Glazed Chicken Thighs with Sesame Stir-Fried Vegetables. It’s packed with flavour, super satisfying, and pretty straightforward to whip up. Perfect for a weekday dinner, yet impressive enough for a special weekend meal.

In our household, we’re always looking for dishes that everyone – including the kids – will enjoy. This one ticks all the boxes. The chicken thighs turn out beautifully tender with a sticky, sweet, and savoury glaze that’s utterly irresistible. And it’s all complemented perfectly by a vibrant medley of sesame stir-fried vegetables.

One of the things I love about this recipe is its versatility. If you find yourself without certain vegetables, feel free to swap in whatever you have in the fridge. Baby corn, broccoli, or even some mushrooms would work brilliantly. Not to mention, it’s a great way to sneak in some extra veggies for the little ones.

But let’s not waste any more time – here’s how you can bring this delectable dish to your own kitchen table.

Ingredients:

  • 8 bone-in chicken thighs
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 tablespoons sesame seeds
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 4 green onions, chopped
  • Cooked white rice, for serving

Method:

  1. In a medium bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil.
  2. Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight.
  3. Preheat your oven to 200°C (400°F).
  4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Reserve the marinade.
  5. Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 3-4 minutes.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
  7. While the chicken is baking, pour the reserved marinade into a small saucepan. In a small bowl, mix the cornstarch and water to create a slurry, then add to the saucepan. Heat over medium heat, stirring frequently, until the sauce thickens, about 5 minutes. Remove from heat and set aside.
  8. In another large skillet or wok, heat a bit of sesame oil over medium-high heat. Add the julienned carrot, red bell pepper, snap peas, and green onions. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
  9. Once the chicken is done, remove it from the oven and brush generously with the thickened sauce. Sprinkle with sesame seeds.
  10. Serve the sticky ginger and soy-glazed chicken thighs over cooked white rice, with the sesame stir-fried vegetables on the side.

There you have it – a dish that’s truly a crowd-pleaser! I can’t wait to hear how you and your families enjoy this recipe. Don’t forget to snap a photo and share it with me on the socials with #AlsCookingBlog. Until next time, happy cooking!

Cheers,
Al

Ingredients

  • 8 bone-in chicken thighs
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 tablespoons sesame seeds
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 4 green onions, chopped
  • Cooked white rice, for serving

Method

  1. In a medium bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil.
  2. Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight.
  3. Preheat your oven to 200°C (400°F).
  4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Remove chicken thighs from the marinade, allowing excess marinade to drip off. Reserve the marinade.
  5. Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and cook for an additional 3-4 minutes.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
  7. While the chicken is baking, pour the reserved marinade into a small saucepan. In a small bowl, mix the cornstarch and water to create a slurry, then add to the saucepan. Heat over medium heat, stirring frequently, until the sauce thickens, about 5 minutes. Remove from heat and set aside.
  8. In another large skillet or wok, heat a bit of sesame oil over medium-high heat. Add the julienned carrot, red bell pepper, snap peas, and green onions. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
  9. Once the chicken is done, remove it from the oven and brush generously with the thickened sauce. Sprinkle with sesame seeds.
  10. Serve the sticky ginger and soy-glazed chicken thighs over cooked white rice, with the sesame stir-fried vegetables on the side.