Chicken with Ginger
Infused with the bold, aromatic flavors of fresh ginger and garlic, this Chicken with Ginger recipe is a quick and satisfying dish perfect for weeknight dinners. Tender, bite-sized chicken thighs are stir-fried to perfection, then simmered in a rich sauce made from soy sauce, hoisin sauce, sesame oil, and a hint of brown sugar for the perfect balance of savory and slightly sweet notes. A cornstarch slurry ensures the sauce thickens beautifully, coating each piece of chicken in glossy, delicious flavor. Garnished with freshly sliced scallions, this dish pairs wonderfully with steamed rice or your favorite vegetable sides. Ready in just 35 minutes, this easy chicken with ginger recipe is a must-try for fans of Asian-inspired cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 30 grams fresh ginger
- 3 pieces garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 120 milliliters chicken stock
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 pieces scallions
- 0.25 teaspoons white pepper
- 0.25 teaspoons salt
Instructions
Thinly slice the fresh ginger and mince the garlic cloves. Set aside.
Cut the chicken thighs into bite-sized pieces and season them lightly with salt and white pepper.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, brown sugar, and chicken stock. Stir until combined and set the sauce mixture aside.
In another small bowl, mix the cornstarch with water to create a slurry. Set aside for later use.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the ginger slices and minced garlic to the hot oil. Stir-fry for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and stir-fry until they are no longer pink on the outside, about 3-4 minutes.
Pour the prepared sauce mixture into the skillet and stir to coat the chicken evenly.
Reduce the heat to medium and let the chicken simmer in the sauce for 8-10 minutes, or until it is fully cooked.
Stir the cornstarch slurry into the skillet and cook for an additional 1-2 minutes, allowing the sauce to thicken.
Taste the dish and adjust seasoning with salt or white pepper if needed.
Finely slice the scallions and sprinkle them over the dish as a garnish before serving.
Serve hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 19.3 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
