How to Make Soy Garlic Chicken – A Delicious Weeknight Dinner

Soy garlic chicken is a quick and easy weeknight dinner that is packed with flavor. With just a few simple ingredients like soy sauce, garlic, and chicken, you can have a delicious meal on the table in under 30 minutes

An Overview of Soy Garlic Chicken

Soy garlic chicken is a classic Asian-inspired dish that combines savory and sweet flavors It starts with boneless, skinless chicken thighs that are seasoned and seared to perfection. While the chicken is cooking, an umami-rich glaze is prepared using soy sauce, garlic, ginger, brown sugar, and sesame oil Once the chicken is browned on both sides, the glaze is poured over top and allowed to caramelize. In just 20-30 minutes, you’ll have juicy, garlic-ginger chicken bathed in a sticky sweet and salty glaze. It’s an explosion of flavors in every bite!

Some key features that make this dish so delicious:

• Tender and juicy chicken thighs – Chicken thighs have the perfect ratio of fat to lean meat, keeping them incredibly moist as they cook. Boneless, skinless thighs ensure quick cooking and easy eating.

• Caramelized glaze – The glaze made with soy sauce, garlic, ginger, and brown sugar creates an irresistible layer of salty-sweet flavor on the chicken. As it cooks down, it develops an almost candied texture that sticks to the chicken.

• Aromatics – Mincing fresh garlic and ginger infuse the glaze with aromatic flavor. They add a pungency and spice that takes this dish to the next level.

• Quick cooking – With just 20-30 minutes of active cooking time, this meal comes together in a flash on a busy weeknight. Most of the ingredients are pantry staples too.

While soy garlic chicken tastes amazing on its own, it pairs perfectly with steamed rice. The savory chicken and sweet glaze over a bed of fluffy rice make for a well-balanced, complete meal. Time to get cooking!

Step-by-Step Instructions

Making soy garlic chicken at home is easy to do. Here is a step-by-step guide:

Ingredients

• 1 1⁄2 pounds boneless, skinless chicken thighs (about 6 thighs)
• 3 tablespoons soy sauce
• 1⁄4 teaspoon ground allspice
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• Steamed rice, for serving

Directions

1. Pat the chicken dry and trim off any excess fat. Dry chicken will brown better than wet chicken.

2. Make the glaze: In a small bowl, whisk together the soy sauce, allspice, minced garlic, and brown sugar. This will be used to coat the chicken.

3. Heat the oils: In a large skillet over medium-high heat, heat the olive oil and sesame oil.

4. Brown the chicken: Once the oil is hot, add the chicken thighs. Cook for about 5 minutes per side until the chicken is browned.

5. Coat with glaze: Once chicken is browned, use a brush or spoon to coat each side with the soy sauce glaze. Cook for 2-3 more minutes per side to caramelize the glaze.

6. Serve: Remove chicken from skillet and serve immediately with steamed rice. Spoon any remaining glaze over the chicken and rice. Enjoy!

Tips for Best Results

• Use a skillet or pan large enough to fit all of the chicken thighs in a single layer. Overcrowding will steam instead of sear.

• Pat the chicken dry before cooking for optimal browning.

• Use medium-high heat to get a nice sear while cooking the chicken.

• Brush the glaze on gradually to prevent burning and help it caramelize.

• For the best flavor, use regular soy sauce, not low-sodium.

• Serve the chicken immediately for the hottest, juiciest results.

• Cooked rice can be made 1-2 days in advance. Reheat gently before serving.

Variations to Try

One of the great things about soy garlic chicken is how versatile it is. There are many simple variations you can try:

• Use chicken breasts instead of thighs for a leaner option. Reduce cooking time.

• Add veggies like snap peas, broccoli, or bell peppers to the skillet when cooking.

• Stir fry minced vegetables like onions, carrots, and cabbage to serve under the chicken over rice.

• Add a spoonful of oyster sauce, hoisin, or chili-garlic sauce to the glaze.

• Use brown sugar, honey, agave, or maple syrup instead of white sugar.

• For a sticky glaze, mix 1 tablespoon cornstarch into the soy sauce mixture.

• Garnish with green onions, sesame seeds, lime wedges, or cilantro.

• Serve with fried rice or noodles instead of plain steamed rice.

The possibilities are endless! The basic technique remains the same but the flavors can be customized to your preference.

FAQs

Still have some questions about making soy garlic chicken? Here are answers to some frequently asked questions.

What kind of soy sauce is best?

For the most flavor, use a regular soy sauce, not a low-sodium variety. The saltiness is needed to balance the sweetness. Tamari can be used for a gluten-free option.

Can I use chicken breasts instead?

Yes, boneless skinless chicken breasts can be substituted. Reduce the cooking time to 3-4 minutes per side to prevent them from drying out.

What if my chicken sticks to the pan?

If the chicken begins sticking, simply reduce the heat slightly. Also, be sure to use a good quality skillet or pan. Nonstick is ideal, or well-seasoned cast iron.

What sides go well with this chicken?

Steamed jasmine or brown rice is the classic pairing. It’s also delicious with stir-fried veggies, fried rice, lo mein noodles or soba noodles.

How long does it keep in the fridge?

Leftovers will keep 3-4 days refrigerated. Reheat gently before serving again. The rice should be consumed within 1-2 days.

Can I use my air fryer or instant pot?

While this recipe works best in a skillet on the stove, the chicken could be made in either appliance. You’d have to adjust the cooking instructions accordingly.

Enjoy Restaurant-Quality Soy Garlic Chicken at Home

Soy garlic chicken is an easy weekday win. With common pantry ingredients, a simple skillet, and 30 minutes or less, you can enjoy a restaurant-worthy meal at home. The salty-sweet glazed chicken with its hit of garlic and ginger over steaming rice is sure to satisfy your takeout craving. Now that you know how to make it, this can become a regular addition to your meal rotation any night of the week.