Soy Ginger Chicken
Servings 4
Ingredients
- 1.5 lbs boneless chicken thighs or breasts cut into bite-sized pieces
- 1/4 cup soy sauce or tamari for gluten-free
- 3 tbsp fresh ginger grated
- 3 garlic cloves minced
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 2 green onions sliced (for garnish)
- Optional: red pepper flakes for heat sesame seeds for topping
Instructions
- In a bowl, whisk together soy sauce, ginger, garlic, honey, and sesame oil.
- Add chicken pieces to the marinade and let it sit for at least 30 minutes (or up to 4 hours in the fridge).
- Heat a large skillet or wok over medium-high heat. Add a little oil, then cook the chicken for 5-7 minutes per side until browned and cooked through (internal temp 165°F).
- Pour in any remaining marinade and simmer for 2-3 minutes until it thickens into a glaze.
- Serve over rice or noodles, garnished with green onions and sesame seeds.
Notes
Use chicken thighs for juicier results; breasts work but can dry out.
- Grate ginger and garlic fresh for best flavor - avoid jarred if possible.
- Double the marinade and reserve half to make a sauce - it thickens nicely.
- Works great in a slow cooker on low for 4-5 hours or air fryer at 400°F for 12-15 minutes.
- Leftovers reheat well and make excellent stir-fry additions or rice bowl toppings.
- For extra heat, add sriracha or chili flakes to the marinade.
Tip text