Succulent chicken thighs are cooked with Japanese sweet potatoes and tender bok choy in this easy one-pan recipe. The sweet, sticky glaze is the star of this soy ginger chicken, so definitely serve it over steamed white rice to soak up all the sauce.
This Is a 30-Minute, One-Pot Wonder!
This ginger soy-glazed chicken is a one-pot wonder that delivers big, bold, Asian-inspired flavors. Juicy chicken thighs are coated in a sweet, savory, and slightly sticky glaze. The soy sauce and mirin penetrate the chicken as it simmers, giving it tons of flavor while tenderizing the meat.
Nestled amongst the chicken thighs are cubes of starchy Japanese sweet potatoes and tender bok choy. You could omit the veggies and keep this recipe chicken-centric, but I love a meal-in-one that doesn’t require any side dishes.
This dish reminds me of Filipino chicken adobo, but instead of tangy rice vinegar we’re using mirin to amp up the sweet and salty factor. You can have the chicken and sweet potatoes ready in about 30 minutes, making this a fantastic dinner on busy nights.
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
Chicken
I prefer using bone-in chicken thighs because they stay juicier and more tender than chicken breasts. To get a good sear on the chicken, pat it dry with paper towels before placing in the hot skillet.
Soy Ginger Sauce
Soy sauce, chicken broth, and mirin create the sweet and salty base of the sauce, with granulated sugar added for even more sweetness and fresh ginger for aromatic flavor.
Note that mirin is a type of sweet rice wine, but it’s NOT the same thing as rice wine vinegar (which would make the sauce too acidic).
Veggies
I love the combination of chicken and sweet potatoes, so I paired the two together in this quick skillet dinner. I used Japanese sweet potatoes, which are firmer and starchier than traditional sweet potatoes.
And to squeeze in some greens, I wilted a few baby bok choy into the sauce in the final few minutes of cooking. You may sub the bok choy with spinach, kale, or another favorite leafy green.
How to Make Soy Ginger Chicken
- Sear the chicken thighs. I like to sear the chicken in a blend of butter and oil. The butter adds richness and the oil prevents the butter from burning. Chicken thighs are tough to dry out, so give them a good 5 minutes per side to develop a deep golden crust.
- Add the soy ginger sauce. Add the soy sauce, mirin, broth, sugar, and fresh ginger to the skillet and bring to a simmer.
- Add the sweet potatoes. They’re a hearty root vegetable so they’ll need to cook alongside the chicken to ensure everything finishes at the same time.
- Simmer, covered, for 15 to 20 minutes. Cooking the chicken in soy sauce not only infuses it with rich umami flavor, but also tenderizes the tougher cut of meat and makes it super juicy.
Heidi’s Tip: Once the chicken is done, transfer it to a plate so it doesn’t overcook as the glaze reduces.
- Wilt the bok choy and reduce the sauce. Add the bok choy to the skillet and continue simmering for another few minutes. The glaze should have thickened and become slightly sticky during this time.
- Bring it all together. Return the chicken to the skillet, spoon the sticky ginger soy glaze over top, and serve with fluffy white rice or coconut rice.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Sweet Soy Ginger Glazed Chicken with Japanese Sweet Potatoes
Ingredients
- 4 skinless, bone-in chicken thighs (about 2 pounds)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
- ½ cup soy sauce
- ½ cup mirin
- ½ cup chicken broth
- ⅔ cup granulated sugar
- 1 tablespoon grated fresh ginger
- 1 pound Japanese purple sweet potatoes , peeled and cut into ½-inch wedges
- 4 small bok choy , quartered lengthwise
Instructions
- Brown the chicken thighs. Pat 4 chicken thighs dry with paper towels. Season both sides of the chicken thighs with a total of ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Heat 1 tablespoon canola oil with 1 tablespoon butter over medium-high. Add chicken thighs and cook undisturbed, turning once, until browned, about 5 minutes per side.
- Mix the sauce and add it to the chicken. Mix ½ cup soy sauce, ½ cup mirin, ½ cup chicken broth, ⅔ cup granulated sugar, and 1 tablespoon grated fresh ginger. Bring to a boil, spooning sauce over the chicken.
- Add the sweet potatoes and cook with the chicken until tender. Nestle 1 pound of sliced sweet potato wedges in the sauce among the chicken thighs. Cover, cook for 10 minutes, then flip the chicken and turn the potatoes. Cook for another 5-10 minutes or until the potatoes are tender and the chicken’s internal temperature reaches 170°F. Transfer the chicken to a plate and loosely tent with foil.
- Add the bok choy and reduce the sauce. Tuck the 4 quartered bok choy among the sweet potatoes and spoon with the sauce. Cover and cook until the bok choy is tender, 4-5 minutes. Add the chicken back to the skillet, spoon with sauce, and serve with white rice or coconut rice, if desired.
Nutrition
FAQs
Yes, but they’re more prone to drying out and won’t be as tender and juicy as chicken thighs.
You’re welcome to use lite or reduced sodium soy sauce, just note that the soy ginger glaze will taste much sweeter.
You could try using a dry sherry or a sweet sake. Don’t sub it with rice vinegar, which is more acidic than mirin.
Side Dish Suggestions
- Fluffy White Rice
- Fried Rice
- Garlicky Sautéed Spinach
- Crispy Roast Potatoes
- Sesame Broccoli
- Asian Cucumber Watermelon Salad
More 30-Minute Asian Chicken Dinners
- Thai Red Chicken Curry
- Kung Pao Chicken
- Crispy Rice Chicken Salad
- Thai Chicken Larb
- Sweet and Sour Pineapple Chicken
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