Mains / Weeknight
Ginger-Scallion Chicken
The skillet does most of the work in this weeknight favorite. The same pan that crisps the chicken turns soy, ginger, and honey into a glossy sauce.
Image: Demonstration artwork
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated
To finish
- 4 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Steamed rice, for serving
Method
- Pat the chicken dry and season with salt. Heat the oil in a large skillet over medium heat. Add the chicken skin-side down and cook until deeply golden, 10 to 12 minutes.
- Turn the chicken and cook for 5 minutes. Carefully spoon off all but 1 tablespoon of fat from the skillet.
- Whisk the soy sauce, vinegar, honey, ginger, garlic, and 1/3 cup water. Pour around the chicken and simmer, uncovered, until the chicken is cooked through and the sauce is glossy, 10 to 12 minutes.
- Spoon the sauce over the chicken. Scatter with scallions and sesame seeds, then serve with rice.