Ginger Soy Chicken
Tender chicken simmered in a flavorful ginger soy glaze served over a bed of steamed rice.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Main Dish
Cuisine Asian
Wok (or skillet) used for cooking chicken evenly.
- 1 ½ lb boneless skinless chicken thighs cut into bite-size pieces (680 g)
- 2 tablespoons soy sauce 30 g
- 1 tablespoon sesame oil 15 g
- 1 tablespoon vegetable oil 15 g
- 2 tablespoons honey 40 g
- 2 tablespoons brown sugar 25 g
- 1 tablespoon rice vinegar 15 g
- 2 tablespoons fresh ginger finely grated (20 g)
- 3 cloves garlic minced (9 g)
- 2 tablespoons cornstarch 16 g mixed with 2 tablespoons cold water (30 g)
- ¼ cup low-sodium chicken broth 60 g
- 2 green onions sliced (20 g)
- Cooked rice for serving
In a mixing bowl, whisk together soy sauce, honey, brown sugar, vinegar, and chicken broth.
Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
Add chicken pieces and cook until browned on all sides, about 5–7 minutes.
Add ginger and garlic; stir for 30 seconds until fragrant.
Pour in the prepared sauce mixture and bring to a gentle simmer.
Stir cornstarch slurry into the sauce and cook for 2–3 minutes, stirring constantly, until thickened and glossy.
Remove from heat and garnish with sliced green onions.
Serve warm over rice or steamed vegetables.
- For added spice, add 1 teaspoon of chili flakes or sriracha when simmering the sauce.
- Substitute boneless chicken breasts for a leaner option.
- Store leftovers in an airtight container for up to 3 days.
- The sauce thickens as it cools; reheat gently with a splash of broth or water.
- Try the same sauce with tofu or shrimp for variety.
Keyword chicken, stir fry recipe
