Ginger chicken is a Chinese chicken dish with a gingery garlic sauce. It is absolutely delicious. And it's the perfect comfort food and doesn't require a lot of time in the kitchen.
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I think ginger is a very unique flavor. And, it's used often in Asian cooking. It's a root vegetable that really brings out the flavors in meats. In fact, it's an almost must-use ingredient in Indian cooking. So, you will notice I use it a lot in my recipes. I even infuse it into my chai tea.
Also, ginger is a very good antioxidant. And it also helps raise metabolism. Just boil a cup of water with a piece of ginger (add cinnamon too). Then, discard the ginger, use a tea bag and a little sugar and you have a nice herbal tea.
Why make this recipe?
- This recipe is simple and easy and takes less than 30 minutes to make.
- And if you cook Asian food, then most of the ingredients are probably already in your kitchen.
- Also, you can serve it with steamed rice or noodles that can be prepared simultaneously with the chicken. So, the whole meal is ready in less than 30 minutes!
- In addition, leftovers will keep in the fridge for a few days. In fact, you can even freeze it in the freezer for a month.
- The process is just three simple steps
- Combine the sauce
- Sear and saute the chicken
- Make the sauce
Ingredients and substitutes
- Chicken - I love to use skinless boneless chicken thighs and legs. But, you can also use skinless boneless chicken breasts cut into bite-size pieces.
- Ginger garlic - You must use fresh ginger and fresh garlic for the best flavor. Of course, as the name suggests this recipe calls for lots of ginger and less garlic.
- Scallions - All Asian food usually typically use scallions instead of onions. But, feel free to use any onion you have on hand.
- Brown sugar - I am using brown sugar because that's what is authentic. But, feel free to use honey or silane instead. Brown sugar gives the sauce that stickiness we love so much.
- Soy sauce - I recommend using low-sodium soy sauce. But, if regular soy is all you have use it and omit salt in the recipe.
- Vinegar - I am using rice vinegar but you can also use apple cider vinegar.
- Flour - We coat the chicken in flour, which later helps thicken the sauce. To make this gluten-free do not coat the chicken in flour. Instead, saute as directed, then, make a cornstarch slurry with 1 teaspoon cornstarch and ¼ cup water. Then, add it to the sauce at the end and simmer until it thickens.
Ginger chicken recipe
- Sauce - In a small bowl, combine the sauce ingredients and set aside.
- Season - Clean and pat dry chicken. In a large bowl, season the chicken with salt and pepper. Then, grate the garlic and ginger and combine well. Next, sprinkle the flour to coat the chicken on all sides. Set aside.
Pro tip - You can marinate the chicken without the flour for 30 minutes to a few hours. - Sear - In a wok or saute pan over medium-high heat, add the oil and sear the chicken pieces on all sides.
Pro tip - We want a nice color on the chicken, so keep the heat high. It will cook later during simmering.
- Saute - Once the chicken has a nice color on all sides, add the sliced onions, ginger, and garlic. Then, saute for 2 minutes on medium heat.
- Sauce - Next, add the sauce and simmer for 10 minutes until thickened. Taste and adjust seasoning.
- Garnish - With fresh chopped cilantro and sliced ginger. Serve over steamed rice or noodles.
How do you serve ginger chicken?
We love it over steamed rice or noodles. Today, I served it with stir fry ramen noodles.
More stir-fry recipes
I love making Asian food fresh and serving it immediately. But, you can make this ahead of time too. Leftovers will keep in the fridge for 5 to 6 days. You can even freeze it in the freezer for a month. When thawing, you may need to add a few tablespoons of water if the sauce has thickened too much.
In most Asian cooking chicken breast is usually preferred. So, you can definitely use boneless skinless chicken breast. When making dishes with sauce, I like to use boneless skinless chicken thighs or legs as it adds a wonderful flavor. The only difference is that chicken breasts need a few minutes less cooking while chicken things can handle a bit extra heat.
I like using mature ginger. It has a stronger pungent taste. And it is fibrous and tough, which adds a nice texture. But, you can also use young ginger which is mild, tender, and juicy. It really depends on personal preference.
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Ginger Chicken Recipe
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Chicken (thighs or boneless)
- ½ teaspoon Salt
- ½ Black pepper
- 2 tablespoon Flour (to coat)
- 2 tablespoon Canola oil
- ½ cup Scallions (chopped)
- 4 large Garlic cloves (sliced)
- 3 inch (8 cm) Fresh ginger (julienne)
Ginger Sauce
- ⅓ cup (5.00 tablespoon) Soya sauce
- ⅓ cup (5.00 tablespoon) Brown sugar
- 2 tablespoon Rice vinegar (or white vinegar)
- 1 tablespoon Tomato paste
- 1 tablespoon Shaoxing wine
- ½ teaspoon Pepper
- 1 cup (240 ml) Stock or broth (or water)
Garnish
- ¼ cup Cilantro (chopped for garnish)
- 2 tablespoon Sliced fresh ginger
Instructions
- Sauce - In a small bowl, combine the sauce ingredients and set aside.
- Season - Clean and pat dry chicken. In a large bowl, season the chicken with salt and pepper. Then, grate the garlic and ginger and combine well. Next, sprinkle the flour to coat the chicken on all sides. Set aside. Pro tip - You can marinate the chicken without the flour for 30 minutes to a few hours.
- Saute - Once the chicken has a nice color on all sides, add the sliced onions, ginger, and garlic. Then, saute for 2 minutes on medium heat.
- Sauce - Next, add the sauce and simmer for 10 minutes until thickened. Taste and adjust seasoning.
- Garnish - With fresh chopped cilantro and sliced ginger. Serve over steamed rice or noodles.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Diana
I love ginger! One of my all time favourite ingredients, I have never tried making ginger chicken though. Thanks for the idea
Veena Azmanov
Thank you Diana. Chicken and Ginger make a great team !
Dannii @ Hungry Healthy Happy
I love the combination of garlic and ginger together, so this sounds perfect to me! Beats takeaway any day!
Veena Azmanov
Thank you SO much Dannii.
Amanda | Chew Town
Your ginger chicken definitely looks lipsmackingly sticky! It looks packed full of delicious flavour.
Veena Azmanov
It was delicious Amanda. Thank you !
Samantha Emm
I love the color and I love the idea of sticky chicken. Looks so yum.. Will try it for sure
Veena Azmanov
Thank you Samantha.
Zora Ahmed
I love Sticky chicken!! Always order it when I go to the Asian restaurant. Love the addition of ginger.. Sounds so exotic.
Pinned for later.
Veena Azmanov
Thank you so much Zora !