Grilled Chicken with Lotus Root and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels elegant without any fuss. The ginger and soy glaze brings such vibrant flavor to tender grilled chicken, while lotus root adds a delightful crunch and subtle sweetness to the plate. Beyond taste, lotus root is packed with fiber and vitamin C, making this dish as nourishing as it is delicious. The best part? Everything preps in just twenty minutes, so you can have dinner on the table faster than you'd think possible.
Ella x
Ingredients
- 4boneless skinless chicken breasts(pounded to even thickness)
- 1 poundlotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 3 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonhoney
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil(divided)
- 1 teaspoonsalt(divided)
- 1 teaspoonblack pepper(divided)
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
In a small bowl, whisk together soy sauce, rice vinegar, minced ginger, garlic, honey, and sesame oil to create the glaze. Set aside.
Tip: Make the glaze while prepping other ingredients to save time.
- 2
Pat the chicken breasts dry with paper towels and season both sides generously with half of the salt and pepper.
Tip: Drying the chicken helps it achieve better browning and a crispier exterior.
- 3
Season the lotus root slices on both sides with the remaining salt and pepper, then toss lightly with 1 tablespoon of olive oil to coat evenly.
- 4
Preheat your grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking.
Tip: If using a grill pan, medium-high heat on the stovetop works equally well.
- 5
Grill the chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to keep warm.
Tip: Avoid moving the chicken too frequently to allow nice grill marks to form.
- 6
In batches, grill the lotus root slices for 3-4 minutes per side until golden brown and tender, brushing with remaining olive oil as needed. Transfer to a separate plate.
Tip: Don't overcrowd the grill; give each slice space for proper heat contact.
- 7
Slice the cooked chicken breasts into 1/2-inch thick pieces and arrange on a serving platter alongside the grilled lotus root slices.
Tip: Slicing reveals the beautiful grill marks and makes for easier serving.
- 8
Drizzle the ginger-soy glaze evenly over the chicken and lotus root, then garnish with fresh sliced green onions and toasted sesame seeds.
Tip: Reserve a small amount of glaze to serve on the side if desired.
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