Garlic Ginger Chicken
Make this Garlic Ginger Chicken recipe for fall-apart tender chicken coated in the tastiest sticky sauce. Don't miss my expert tricks!
Servings: 4
Equipment
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
- ⅓ 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: 404kcal | Carbohydrates: 27g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1022mg | Potassium: 490mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg