Sticky Soy-Glazed Garlic Chicken with Crisp Veggies
Description
This dish is a perfect balance of savory, sweet, and garlicky flavors. Tender chicken thighs are pan-seared to golden perfection, then coated in a sticky soy-garlic glaze that clings beautifully to every bite. Served alongside crisp-tender vegetables like bell peppers, broccoli, and snap peas, this meal is colorful, healthy, and incredibly satisfying. It’s ideal for a weeknight dinner but fancy enough for guests.
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs (or breasts if preferred)
2 tbsp olive oil
Salt and pepper, to taste
For the Sticky Soy-Garlic Glaze:
1/4 cup soy sauce
2 tbsp honey (or maple syrup)
2 tbsp brown sugar
3 cloves garlic, minced
1 tsp grated ginger
1 tsp rice vinegar or lemon juice
1/2 tsp chili flakes (optional, for a hint of heat)
For the Vegetables:
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snap peas
1 medium carrot, thinly sliced
1 tbsp sesame oil or olive oil
Salt and pepper, to taste
1 tsp sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Instructions
1. Prepare the Glaze
In a small bowl, whisk together soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, and chili flakes. Set aside.
2. Cook the Chicken
Pat the chicken dry and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken thighs for 4–5 minutes per side until golden brown and cooked through.
Reduce heat to medium-low and pour the prepared glaze over the chicken.
Cook for 2–3 minutes, spooning the glaze over the chicken so it becomes sticky and caramelized. Remove chicken from the pan and set aside.
3. Sauté the Vegetables
In the same skillet, add sesame oil or olive oil.
Add broccoli, bell pepper, snap peas, and carrot.
Sauté for 3–5 minutes until vegetables are crisp-tender.
Season lightly with salt and pepper.
4. Combine & Serve
Return the glazed chicken to the skillet and toss gently with the vegetables to coat with any remaining sauce.
Garnish with sesame seeds and sliced green onions if desired.
Serve hot over steamed rice, quinoa, or noodles.
Tips & Tricks
Chicken choice: Thighs stay juicier than breasts, but both work.
Glaze thickness: For extra stickiness, simmer the sauce for 1–2 minutes before adding the chicken.
Veggie crunch: Don’t overcook vegetables; they should be vibrant and slightly crisp.
Make it spicy: Add a dash of sriracha to the glaze or sprinkle chili flakes over the finished dish.
Common Questions
Q1: Can I use chicken breasts instead of thighs?
A: Yes, but cook slightly less time to prevent dryness.
Q2: Can this be made ahead?
A: You can prep the glaze and chop veggies in advance. Cook chicken and veggies just before serving for the best texture.
Q3: Can I bake this instead of pan-searing?
A: Yes! Bake chicken at 400°F (200°C) for 20–25 minutes, then brush with glaze and broil for 2–3 minutes for caramelization.
Q4: Can I use frozen vegetables?
A: Yes, but thaw and drain them first to avoid excess water in the pan.