Garlic Ginger Chicken

This Garlic Ginger Chicken recipe makes fall-apart tender chicken draped in the most irresistible sticky garlic honey ginger sauce. It’s a wildly delicious dinner that tastes like Chinese takeout and is almost too easy to be true. Don’t miss my expert tips and tricks for the juiciest, tastiest results!

This has become one of my go-to chicken recipes. Ready to whip up some incredible Garlic Ginger Chicken?

  • Boneless skinless chicken thighs: Our protein, ready to be transformed into juicy, flavorful bites. Boneless skinless chicken breasts are ok as a substitute, but either slice them in half crosswise or pound them out to even thinness and be careful not to overcook them as they dry out in a way that thighs do not.
  • Cornstarch: It’s all about that crispy coating, friends.
  • Kosher salt: Pumps up the flavor volume in our chicken.
  • Avocado oil: Perfect for high-heat cooking and adds a little nuttiness to the mix.
On the kitchen countertop, the ingredients for Garlic Ginger Chicken are laid out, including chicken thighs, garlic, ginger, cornstarch, green onions, honey, soy sauce, chicken broth, and avocado oil.

For the Honey Garlic Ginger Sauce:

  • Honey: A hint of sweetness to keep things interesting. Brown sugar works, too.
  • Chicken broth: Sneaky flavor enhancer.
  • Soy sauce: Umami booster, with just the right touch of saltiness.
  • Minced garlic cloves: Fresh is best, pre-minced in a jar will do on a weeknight.
  • Fresh ginger: Warms the belly and tastes so good.
  • Green onions: For that crisp, fresh finish on top.

If you love the sweet and savory teriyaki sauce flavors in this dish, you’ll also love my Teriyaki Salmon recipe.

How to Make Ginger Garlic Chicken: Easy Step-by-Step Directions

Alright, let’s get cooking, friends:

The chicken pieces are coated with cornstarch and salt for even coating. In a large skillet over medium heat, the oil is heated until shimmering hot. The chicken is added in a single layer and left undisturbed to cook until deeply golden on the bottom, approximately 6 minutes. Most of the cooking is done on the first side. Then, the chicken is flipped and cooked for another 2 minutes.
  • Chicken, meet cornstarch: Toss ’em together and give your chicken a nice cornstarch and salt massage. We want every piece evenly coated. This creates a dry surface on the chicken to encourage browning, while locking in moisture.
  • Heat is on: turn up the stove to medium-high heat and let that chicken sizzle in the oil till it’s golden and gorgeous.
While the chicken is cooking, a mixture of honey, chicken broth, and soy sauce is whisked together and set aside. Once the chicken is deeply golden on one side, it is pushed to one side of the skillet. In the empty part of the skillet, the garlic and ginger are cooked until they become soft, which takes about 2 minutes. After that, the honey mixture is added to the skillet, and the chicken pieces are stirred through to be coated with the flavorful sauce.
  • Sauce prep: while your chicken’s getting all crispy, whisk up your honey, broth, and soy sauce. Or just have them measured out and pour them all in the pan without dirtying another bowl.
  • Garlic and ginger time: carve out a little space in the skillet and let the garlic and ginger mingle till they’re soft and aromatic.
  • Blend and simmer: it’s time for the honey mix to join the party. Stir it in, let it simmer, thicken, and work its magic.
  • Top it off: the last step is to sprinkle with green onions and voila! A few toasted sesame seeds are also a pretty finish.
The mixture is allowed to come to a gentle simmer and thicken for an additional 2-3 minutes. It is ensured that the chicken reaches an internal temperature of 165ºF. Finally, the dish is topped with freshly sliced green onions to add a burst of color and flavor.

Expert Tips and Tricks

Unlocking the secrets of a top-tier Garlic Ginger Chicken is easier than you think! Let’s spill the tea on some culinary wisdom:

  • Fresh is best: Using fresh ginger and garlic can dramatically level up the flavor of your dish. Remember, it’s the little things that count.
  • Chicken prep: A cornstarch coating makes the surface of the chicken dry, which helps to create a golden crust. It also locks in the moisture, ensuring a juicy bite.
  • Golden rule: Don’t overcrowd your pan while frying the chicken. Giving each piece some space helps them get that gorgeous golden-brown crust.
  • Stir fry science: Add the ginger and garlic after you’ve given your chicken a good sear. This will prevent them from burning while ensuring their flavors infuse the dish.

How to Serve Garlic Ginger Chicken

Let’s make it a complete meal! Here’s how I love to serve my Garlic Ginger Chicken:

  • Over fluffy rice: Pile that sticky goodness over a bed of fluffy jasmine or white rice. It’ll lap up that garlic-ginger glaze like a charm.
  • Noodle nest: How about twirling some noodles around your fork with chunks of this tangy chicken? Choose from chili oil ramen, chow mein noodles, or any simple boiled noodle you love.
  • Stir-fry friend: Use the same pan to whip up a stir-fry with your favorite vegetables like broccoli, zucchini, and carrots, and this easy stir fry sauce for a one-pan wonder full of goodness.
  • Wrap it up: Wrap a spoonful in a crisp lettuce leaf for a fresh, light bite that’s full of flavor. Top with some red pepper flakes and fresh cilantro. I love this one, truly.
  • In a bowl: Create your own Asian-inspired bowl with brown rice, quinoa or cauliflower rice, edamame, cucumber, pickled onion, and a dollop of spicy mayo. Trust me, it’s a game-changer.

Make Ahead and Storage Tips

Who says you can’t have tomorrow’s lunch sorted while enjoying tonight’s dinner? With these make-ahead and storage tips, your future self will thank you:

  • Cook now, sauce later: Cook the chicken and keep it separate from the sauce. When you’re ready to eat, heat them together for that just-cooked freshness. A weekday win!
  • Freeze it: Cool the cooked dish, portion it into freezer-safe containers, and freeze. You’ve just prepared your own ready meals. Take that, freezer aisle!
  • Fridge-friendly: Your Garlic Ginger Chicken will comfortably chill in the fridge for up to four days, which means you’ve got lunch (or dinner) at your fingertips.
  • Reheating like a pro: Use a microwave or stovetop for reheating. Just make sure it’s piping hot before you tuck in. Safety first, folks.
  • Container conundrum: Store your masterpiece in airtight containers. This helps keep the flavors locked in and prevents your fridge from smelling like a spice market (although, that doesn’t sound too bad, does it?)

Remember, the only thing better than a tasty meal is a tasty meal that’s ready when you are. Go ahead, stash some away for a flavor-packed, stress-free meal. You’ve earned it!

FAQs

You’ve got questions, we’ve got answers. Let’s tackle some of your burning curiosities:

How to cook ginger chicken?

Follow our simple step-by-step guide above, and you’ll be serving up a ginger chicken to be proud of in no time.

What Chinese food has ginger in it?

Many Chinese dishes use ginger, such as Kung Pao Chicken, Ginger Beef Stir Fry, and, of course, our very own Garlic Ginger Chicken.

How long to cook chicken in a frying pan?

That depends on the size of the pieces. For our recipe, it should take about 6 minutes for the first side and 2 minutes after flipping.

Is ginger in the garlic family?

Nope, they’re different families but make a killer team in the kitchen.

When should you add the garlic and ginger when stir frying?

Add them after you’ve seared the chicken. This prevents them from burning and ensures their flavors permeate the dish.

If You Love Quick, Easy Asian Takeout-Inspired Recipes, You Must Also Try:

If you are as obsessed with Asian takeout as I am, you must try some more of my Takeout Fakeout recipes:

Garlic Ginger Chicken

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Dinner
Asian, Chinese
Keyword Garlic Ginger Chicken, Garlic Ginger Chicken Thighs

Ingredients
 
 

  • 1 ½ lbs boneless skinless chicken thighs about 6
  • 4 tbsp cornstarch
  • ½ tsp kosher salt
  • 3 tbsp avocado oil or other high smoke point oil
  • 4 tbsp honey
  • cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 2 tbsp fresh ginger grated
  • 2 green onions sliced

Instructions
 

  • Toss chicken pieces with cornstarch and salt to evenly coat.
  • Heat oil in a large skillet over medium heat until shimmering hot. Add chicken in a single layer and cook, undisturbed, until deeply golden on the bottom, 6 minutes. You’ll do most of the cooking on the first side. Flip and cook another 2 minutes (don’t worry about cooking it through yet).
  • Meanwhile, whisk together honey, chicken broth and soy sauce and set aside.
  • Push chicken to one side of the skillet. Cook garlic and ginger in the empty part of the skillet until soft, about 2 minutes.
  • Add the honey mixture and stir through chicken to coat. Let it come to a simmer and thicken, 2-3 minutes more. Chicken should reach 165ºF inside.
  • Top with green onions and serve.

Video

Notes

There is usually enough residual cornstarch on the chicken to thicken the sauce, but if your chicken releases a lot of water (which sometimes happens if it was frozen), feel free to whisk 1 tbsp cornstarch into 1 tbsp water to make a slurry. Stir this into the simmering sauce and it’ll thicken right up.

Nutrition

Calories: 404kcalCarbohydrates: 27gProtein: 34gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 162mgSodium: 1022mgPotassium: 490mgFiber: 0.5gSugar: 18gVitamin A: 101IUVitamin C: 2mgCalcium: 28mgIron: 2mg
Keyword Garlic Ginger Chicken, Garlic Ginger Chicken Thighs

Last Updated on October 21, 2023 by Jennifer Pallian BSc, RD

5 2 votes
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Asha
Asha
3 months ago

5 stars
Amazing flavour combination. The chicken turned out so moist and paired perfectly with cilantro lime rice.

Asha
Asha
3 months ago

Amazing flavour combination. The chicken turned out so moist and paired perfectly with cilantro lime rice. 

Fransic verso
3 months ago

5 stars
This seems interesting recipe, I love trying new recipes and I think I’ve learned from blogs more than books haha. Thank you for this lovely recipe!

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