Past Recipes
Soy-Ginger Chicken

Soy-Ginger Chicken with Sesame Rice, Bok Choy, and Carrots

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Recipe Details


Chef Liz designed this recipe as a veggie-packed alternative to the rich flavors of Thanksgiving. Plus, it's easy on the kitchen—all you need is a pot, a pan, and a baking sheet. Skin-on chicken breasts are pan-roasted in an aromatic, sweet, and savory sauce of soy, minced ginger, brown sugar, garlic, and scallion. They're served over tender roasted bok choy and carrots, plus fluffy rice studded with sesame seeds and more scallions.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 650
  • Protein 40g
  • Total Carb 57g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • baby bok choy
    8 ounces
    baby bok choy
  • carrots
    4 ounces
  • scallions
  • ginger
    1/4 ounce
  • garlic
    2 cloves
  • sesame oil
    1 tablespoon
    sesame oil
  • gluten-free soy sauce
    3 tablespoons
    gluten-free soy sauce
  • light brown sugar
    2 tablespoons
    light brown sugar
  • boneless chicken breasts
    boneless chicken breasts
  • sesame seeds
    1 tablespoon
    sesame seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 425ºF. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, halve bok choy lengthwise and rinse thoroughly; halve again lengthwise. Rinse remaining produce. Thinly slice carrots crosswise on a diagonal. Trim and discard scallion roots and thinly slice on a diagonal, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Using the flat side of a knife, gently crush garlic cloves.

  3. Roast vegetables and make sauce

    Roast vegetables and make sauce

    Line a baking sheet with foil. Add bok choy and carrots and toss with sesame oil, ¼ teaspoon salt, and pepper. Arrange in a single layer; roast until vegetables are tender, 10-12 minutes. Meanwhile, in a small bowl, stir together soy sauce, brown sugar, ginger, crushed garlic, and scallion whites and light greens—this is a great task for a friend.

  4. Sear chicken

    Sear chicken

    Pat chicken dry with paper towel (there's no need to season it here, as the sauce is so flavorful). Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes.

  5. Finish soy-ginger chicken

    Finish soy-ginger chicken

    Flip chicken, still over medium-high heat, and sear for 3 minutes, then pour over soy-ginger sauce. Continue cooking until sauce is reduced and chicken is cooked through and no longer pink, about 3 minutes more. Remove pan from heat, then remove and discard crushed garlic.

  6. Plate soy-ginger chicken

    Plate soy-ginger chicken

    Stir half of sesame seeds and half of scallion dark greens into pot with rice (another great task for a friend), then divide between serving plates. Top with roasted bok choy and carrots, then soy-ginger chicken, spooning over any remaining sauce from pan. Garnish everything with remaining sesame seeds and remaining scallion dark greens. Dig in!

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