Spicy Ginger Chicken
Bursting with bold flavors, Spicy Ginger Chicken is a quick and easy dinner recipe guaranteed to thrill your taste buds! Packed with tender, juicy chicken thighs coated in a rich, sticky sauce made from freshly grated ginger, garlic, soy sauce, honey, and a fiery kick of Sriracha, this dish perfectly balances heat and sweetness. Enhanced with sesame oil for a nutty depth and thickened with a simple cornstarch slurry, the sauce clings beautifully to every bite. Topped with a sprinkle of red chili flakes, green onions, and optional sesame seeds, this recipe delivers vibrant color and irresistible texture. Ready in just 35 minutes, this ginger-infused delight is perfect served over steamed rice or paired with crisp vegetables for a complete and satisfying meal. Keywords: Spicy Ginger Chicken recipe, quick dinner ideas, chicken thigh recipes, ginger chicken stir-fry, easy Asian-inspired chicken recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons (grated) fresh ginger
- 3 cloves (minced) garlic
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 stalks (sliced) green onions
- 1 teaspoon red chili flakes
- 1 teaspoon (optional, for garnish) sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, combine grated ginger, minced garlic, soy sauce, honey, Sriracha sauce, and sesame oil to make the marinade. Mix well.
Add the chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 15 minutes (longer if possible for deeper flavor).
In a small bowl, mix cornstarch with water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Pour the remaining marinade from the bowl into the skillet with the chicken. Bring to a simmer.
Stir in the cornstarch slurry to thicken the sauce. Continue cooking for 2-3 minutes until the sauce has thickened to your preferred consistency.
Sprinkle red chili flakes and sliced green onions over the chicken. Stir gently to combine.
Remove from heat. Garnish with sesame seeds if desired.
Serve hot over steamed rice or alongside your favorite vegetables.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2741 mg | 119% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 41.7 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1467 mg | 31% | |
*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.
