This ginger chicken recipe brings Asian-inspired flavors to your dinner table with minimal effort. 🔥 The combination of fresh ginger, soy sauce, and garlic creates a savory sauce that coats tender chicken pieces perfectly.
Ready in just 30 minutes, this dish is perfect for busy weeknights. Serve with steamed rice and stir-fried vegetables for a complete meal that’s both satisfying and delicious.
👨🍳
Difficulty
Medium
🍗
Diet
Poultry
⏱️
Total Time
30 min
🔥
Calories
Med Cal
Ingredients for Recipe for Ginger Chicken
Simple ingredients, big flavor. This ginger chicken comes together in just 30 minutes.
The ginger is key here. Fresh is best—don’t skip it. Most grocery stores have it in the produce section. I usually grab a big knob (about 3 inches) and keep it in the fridge for up to 2 weeks. For soy sauce, Kikkoman or Pearl River Bridge are solid choices. If you’re feeling fancy, try tamari for a gluten-free option.
No sesame oil? Omit it or sub with a neutral oil. The sesame oil adds depth, but the dish won’t fall apart without it. For the chicken, thighs work too—just adjust the cooking time. If you prefer a thicker sauce, add more cornstarch in small increments. You can also reduce the broth amount to get a thicker consistency.
This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of broth if the sauce has thickened too much. You can also freeze it for up to 3 months.
Step-by-Step Instructions for Ginger Chicken
Let’s cook this savory Asian-inspired dish together – it’s easier than you think.
🔥 Step 1: Sear the Chicken Breast
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the 1.5 lb chicken breast pieces in a single layer, being careful not to overcrowd the pan. Cook for 5-6 minutes until the chicken develops a nice golden-brown crust on the bottom. You’ll know it’s ready to flip when it releases easily from the pan.
Flip the chicken and cook for another 5 minutes until it’s cooked through. Transfer the chicken to a plate and set aside. Don’t worry if it’s not perfectly cooked – it’ll finish cooking in the sauce.
👨🍳 Step 2: Prepare the Aromatic Base
In the same skillet, reduce the heat to medium and add the 2 tablespoons fresh ginger. Cook for 1 minute until fragrant, stirring constantly to prevent burning. The aroma of ginger will fill your kitchen – it’s a great sign! Then add the 4 cloves garlic cloves and cook for another 30 seconds, stirring continuously.
Be careful not to burn the garlic – it can quickly go from perfectly cooked to burnt. If you notice it starting to brown too quickly, add a splash of soy sauce to deglaze the pan.
🍳 Step 3: Create the Savory Sauce
Pour in the 0.5 cup soy sauce, 1 cup chicken broth, and 2 tablespoons rice vinegar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it cook for 2-3 minutes until the sauce has reduced slightly and developed a rich flavor.
In a small bowl, mix the 2 tablespoons cornstarch with a splash of the hot sauce until smooth. Stir this slurry back into the sauce and continue to simmer for another 1-2 minutes until the sauce has thickened to your liking.
🥘 Step 4: Finish with Chicken and Garnish
Return the cooked chicken breast to the skillet and toss everything together until the chicken is well coated in the savory ginger sauce. Cook for an additional 1-2 minutes to heat the chicken through.
Remove from heat and stir in the 1 teaspoon sesame oil. Transfer the ginger chicken to a serving platter and garnish with 0.25 cup green onions. Serve immediately while hot, accompanied by your favorite sides.
Make-Ahead Tips for This recipe for ginger chicken
Advance Preparation
To make this ginger chicken recipe more convenient, you can prepare several components ahead of time. I typically grate the ginger and mince the garlic the night before and store them in separate airtight containers in the refrigerator. You can also measure out the soy sauce, chicken broth, and rice vinegar into a single container and refrigerate overnight.
Marinating the Chicken
For enhanced flavor, consider marinating the chicken for 30 minutes to 2 hours before cooking. Mix the chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl, then cover and refrigerate. This step not only adds flavor but also helps tenderize the chicken.
Sauce Preparation
The sauce can be made entirely ahead of time and stored in the refrigerator for up to 3 days. Simply combine the soy sauce, chicken broth, rice vinegar, and cornstarch slurry in a container, whisk until smooth, and refrigerate. When you’re ready to cook, give the sauce a good stir before using.
Reheating Strategies
This dish reheats beautifully, making it perfect for meal prep. To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if the sauce has thickened too much. Heat gently, stirring frequently, until warmed through. You can also reheat individual portions in the microwave on 70% power for 1-2 minutes, stirring halfway through.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even more delicious the next day. You can also freeze the cooked chicken and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 340kcal
% Daily Value
Total Fat 14g18%
Saturated Fat 3g15%
Cholesterol 90mg30%
Sodium 580mg25%
Total Carbohydrate 20g7%
Dietary Fiber 1g4%
Sugars 4g
Protein 35g70%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I'm Tyler Campbell, and I've been perfecting my fried chicken game since my Aunt Linda taught me her secret buttermilk soak in her cramped Mobile, Alabama kitchen back in 2010. The smell of peanut oil and cayenne still transports me to her yellow-tiled kitchen where we'd spend Sunday afternoons listening to old blues records while she told stories about my great-grandma Essie, who ran a tiny soul food joint during the Depression. These past 14 years, I've burned through three cast-iron skillets and served rubbery chicken to more friends than I can count before finally nailing that perfect crust-to-juice ratio the night my daughter Emma was born in 2019. Now I live in Charlotte, North Carolina with my wife Sarah, our five-year-old Emma who insists on 'helping' by eating all the flour, and our lazy tabby cat Pickles who supervises from the windowsill. When I'm not testing recipes for the site, I'm usually coaching Emma's tee-ball team or restoring my grandfather's old Weber kettle grill. My kitchen's always cluttered with sticky notes of spice ratios, and I still use Aunt Linda's bent-up fork for testing oil temperature - some habits die hard.
