Crispy, ginger–soy glazed chicken thighs and deeply seared cabbage come together in one pan for a weeknight dinner that feels balanced, satisfying, and full of flavor.
Rhoda Boone, Culinary Director
Preheat oven to 400F.
Season the chicken thighs generously with salt. Heat a large Stainless Clad or CeramiClad™ Frying Pan over medium until hot, then add oil. Place the chicken skin-side down in the pan and cook undisturbed until the skin is deeply golden and crisp, 6–8 minutes. Flip and cook 1–2 minutes more just to lightly color the second side, then transfer to a plate.
Increase heat to medium-high. Arrange the cabbage wedges cut-side down in the same pan and season lightly with salt. Press and sear until deeply browned in spots, 2–3 minutes per cut side. Transfer the cabbage to the plate with the chicken and reduce heat to medium-low.
Add the sesame oil to the pan and heat, then add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the soy sauce, rice vinegar, and scraping up any browned bits, then immediately add the chicken broth and stir to combine.
Nestle the chicken thighs skin-side up in the pan, keeping the skin above the liquid, and arrange the cabbage wedges around them. Transfer the pan to the oven and roast until the chicken is cooked through and an instant-read thermometer registers 165F, 15–20 minutes.
Meanwhile, make the glaze: combine the honey, soy sauce, and rice vinegar in a medium bowl. Stir in garlic and ginger.
After 10 minutes, carefully remove the pan from the oven and brush the tops of the chicken thighs with the glaze. Return to the pan to the oven to finish cooking or, if chicken is already cooked through, flash under the broiler until glaze is glossy and lightly caramelized, 1–2 minutes.
Serve over quinoa or rice and finish with any toppings you like for freshness and texture.