Soy-Glazed Chicken with Broccoli
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 4 skinless, boneless chicken thighs
- steamed rice (for serving)
- 3 tbsp. honey
- 1 tbsp. vegetable oil
- 3 tbsp. soy sauce or tamari
- 3 tbsp. unseasoned rice vinegar
- 1 1/2 tsp. kosher salt, divided, plus more
- 1 tsp. finely grated ginger (from one 2" piece)
- 1 large head of broccoli, cut into florets
- sliced scallions, toasted sesame seeds, and hot sesame oil (for serving; optional)
- Carbohydrate 27 g(9%)
- Cholesterol 146 mg(49%)
- Fat 29 g(45%)
- Fiber 5 g(20%)
- Protein 31 g(62%)
- Saturated Fat 7 g(35%)
- Sodium 888 mg(37%)
- Calories 481
Preparation Whisk honey, soy sauce, vinegar, and ginger in a small bowl. Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8–10 minutes. Pour sauce over chicken and reduce heat to medium-low. Turn chicken and continue to cook, spooning sauce over occasionally, until sauce is syrupy and chicken is cooked through, 6–8 minutes more. Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add broccoli, cover, and steam until just tender, 4–5 minutes. Season broccoli with remaining 1/2 tsp. salt. Transfer chicken to a platter. Spoon any remaining sauce over. Serve with rice and broccoli alongside. Top chicken with scallions, sesame seeds, and sesame oil (if using).
Preparation Whisk honey, soy sauce, vinegar, and ginger in a small bowl. Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8–10 minutes. Pour sauce over chicken and reduce heat to medium-low. Turn chicken and continue to cook, spooning sauce over occasionally, until sauce is syrupy and chicken is cooked through, 6–8 minutes more. Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add broccoli, cover, and steam until just tender, 4–5 minutes. Season broccoli with remaining 1/2 tsp. salt. Transfer chicken to a platter. Spoon any remaining sauce over. Serve with rice and broccoli alongside. Top chicken with scallions, sesame seeds, and sesame oil (if using).
