Kitchen notes · a little help before you start
Sticky Ginger Soy Glazed Chicken
Sticky Ginger Soy Glazed Chicken brings together soy sauce, ginger, and chicken thighs. Look at the marinating step before you get the rest of dinner going. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: over 30 minutes · Total: 31–60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Give the marinade its turn
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
2. Keep a bowl or plate nearby
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
3. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Get to know the ingredients
Soy sauce
Look at how this ingredient comes into the method: In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil.
Ginger
Look at how this ingredient comes into the method: Mince the garlic and grate the ginger using a fine holed cheese grater or box grater.
Chicken thighs
Look at how this ingredient comes into the method: Place the chicken thighs in a shallow dish or a gallon size zip lock bag.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Sticky Ginger Soy Glazed Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Garnish with sliced green onions and sesame seeds if desired. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Set up the coating steps in order
Read the coating sequence and set its ingredients out in that order. Keep the preparation and cooking steps separate so you can finish each piece the same way.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Mince the garlic and grate the ginger using a fine holed cheese grater or box grater.
Which little step is worth remembering?
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
What check should I look for as it cooks?
Keep this part of the method in view: Let it continue to boil until it reduces to a thick glaze*.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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