You'll love this easy Soy Glazed Chicken! Juicy chicken breasts in a sticky soy glaze that pairs beautifully with rice and vegetables for a satisfying meal the whole family will love.
This Soy Glazed Chicken comes is one of those dishes that hits all the right notes-sweet, salty, tangy, with just the right amount of umami, all wrapped up in a sticky, caramelized glaze.
It's a quick and easy recipe that only requires a handful of ingredients, most of which you probably already have in your pantry.
The flavor profile is bold but balanced, with soy sauce and garlic providing savory depth, while honey (or maple syrup, if you prefer) adds just the right amount of sweetness.
The sriracha is optional, but I find a little heat really rounds out the flavors.
Plus, it's versatile-you can serve it with rice, noodles, or steamed veggies like broccoli or pak choi for a full meal.
The taste? Imagine tender chicken coated in a rich, glossy glaze that's both savory and sweet with a hint of ginger and garlic. The glaze thickens to just the right consistency, clinging to the chicken and adding a satisfying burst of flavor with every bite.
Soy Glazed Chicken is one of those recipes that delivers on all fronts-flavor, ease, and versatility.
Whether you're cooking for your family or just for yourself, it's a dish that's easy to whip up without sacrificing taste.
If you're looking for more easy chicken dinner recipes, then try some of our family favorites. We love Black Bean Pulled Chicken Chili, Baked Chicken Breasts and Potatoes, and Air Fryer Chicken Legs (Drumsticks).
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Why You'll Love This Recipe
- Easy and Quick: This recipe can be made in under 30 minutes (excluding marinating time), making it ideal for busy weeknights.
- Minimal Ingredients: It uses simple ingredients like soy sauce, garlic, and honey that you likely already have.
- Balanced Flavor: The combination of sweet, salty, and umami flavors is perfectly balanced, making it a crowd-pleaser.
- Customizable Heat: You can easily adjust the spice level by adding more or less sriracha.
- Versatile: Serve it with rice, noodles, or veggies for a complete meal.
Ingredients
You only need simple pantry ingredients for this recipe!
- Chicken breasts: Boneless, skinless chicken breasts are easy to cook and absorb the glaze well. You can substitute with chicken thighs if you prefer darker meat.
- Soy sauce: This is the base of the glaze, giving the dish its savory, umami-rich flavor. Opt for low-sodium soy sauce to control the saltiness.
- Honey or maple syrup: Adds a touch of sweetness to balance the saltiness of the soy sauce. Both work well.
- Rice vinegar or apple cider vinegar: The acidity cuts through the richness of the glaze, adding a tangy contrast.
- Sesame oil: Adds a subtle nutty flavor to the dish. You can substitute with olive oil if needed, but sesame oil really complements the Asian-inspired flavors.
- Garlic: Fresh garlic gives a punchy, aromatic depth to the sauce.
- Ginger: Provides warmth and a bit of spice. Fresh is best, but you can use ground ginger in a pinch.
- Sriracha (optional): Adds heat to the dish. Feel free to leave it out if you don't like spice or add more if you do.
- Olive oil: Used for searing the chicken, giving it a nice golden crust.
- Cornstarch (optional): Helps thicken the glaze for a thicker, clingy sauce.
- Sesame seeds and green onions: These are optional garnishes, but they add a nice crunch and fresh flavor to the finished dish.
See the recipe card for quantities and method.
How to make Soy Glazed Chicken
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using).
Place the chicken breasts in a resealable plastic bag or dish, and pour half of the soy glaze marinade over them. Reserve the other half for later.
Let the chicken marinate for at least 30 minutes in the fridge (or up to 4 hours for more flavor).
Heat olive oil in a large skillet over medium-high heat.
Remove the chicken from the marinade (discard the used marinade) and sear the chicken breasts for 5-6 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C with a meat thermometer).
Once cooked, remove the chicken breasts from the skillet and set them aside.
In the same skillet, add the reserved marinade. Bring it to a simmer and let it cook for 2-3 minutes.
If you want a thicker glaze, dissolve the cornstarch in ¼ cup of water and stir it into the simmering glaze, cooking until it thickens.
Return the chicken breasts to the skillet and coat them in the soy glaze, turning them to ensure they are evenly covered. Let the chicken cook in the glaze for another 1-2 minutes.
Remove the chicken breasts from the skillet and drizzle with any extra glaze from the pan.
Serving Suggestions
- Over rice: The classic pairing. White or brown rice works perfectly to soak up the glaze.
- With vegetables: Serve with stir-fried or steamed broccoli, pak choi, or green beans for a balanced meal.
- Noodles: Toss the soy-glazed chicken with soba or rice noodles for an Asian-inspired bowl.
- Salad topper: Slice the chicken and use it to top an Asian-style salad with a sesame dressing.
Variations
- Chicken thighs: Swap chicken breasts for boneless, skinless thighs for a juicier, richer flavor.
- No heat: Omit the sriracha if you prefer a milder glaze.
- Citrus twist: Add a splash of orange or lime juice for a fresh, tangy spin on the glaze.
- Extra garlic: Double up on garlic if you love a more robust flavor.
- Sticky and sweet: Use brown sugar instead of honey or maple syrup for a slightly different sweetness and thicker glaze.
More Chicken Recipes
Recipe Tips
- Marinate for flavor: The longer you marinate the chicken, the more intense the flavor will be.
- Don't overcrowd the pan: When searing the chicken, give it enough space in the pan so it cooks evenly and gets a nice golden crust.
- Watch the glaze: If you're thickening the glaze with cornstarch, keep an eye on it as it can thicken quickly.
- Internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safety.
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📖 Recipe
Soy Glazed Chicken
Equipment
- Skillet
- Bowl
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup soy sauce low sodium if preferred
- 2 tablespoon honey or maple syrup
- 2 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon ginger minced or grated
- 1 tablespoon sriracha optional, for heat
- 2 tablespoon olive oil
- 1 tablespoon cornstarch optional for thickening
- ¼ cup water if using cornstarch
To serve (optional)
- 1 teaspoon sesame seeds
- Rice
- Broccoli or pak choi
Instructions
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using).
- Place the chicken breasts in a resealable plastic bag or shallow dish, and pour half of the soy glaze marinade over them. Reserve the other half for later.
- Let the chicken marinate for at least 30 minutes in the fridge (or up to 4 hours for more flavor).
- Heat olive oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade (discard the used marinade) and sear the chicken breasts for 5-6 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C with a meat thermometer).
- Once cooked, remove the chicken breasts from the skillet and set them aside.
- In the same skillet, add the reserved marinade. Bring it to a simmer and let it cook for 2-3 minutes.
- If you want a thicker glaze, dissolve the cornstarch in ¼ cup of water and stir it into the simmering glaze, cooking until it thickens.
- Return the chicken breasts to the skillet and coat them in the soy glaze, turning them to ensure they are evenly covered. Let the chicken cook in the glaze for another 1-2 minutes.
- Remove the chicken breasts from the skillet and drizzle with any extra glaze from the pan.
- Garnish with sesame seeds.
- Serve with steamed rice and vegetables, or your preferred side.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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