Sweet Soy Ginger Glazed Chicken with Japanese Sweet Potatoes

Succulent chicken thighs are cooked in the same skillet as Japanese sweet potatoes and tender bok choy in this easy one-pan recipe.

Course Main Course

Cuisine Japanese

Keyword soy ginger chicken

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 455kcal

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.