Name: Soy Chicken Garlic Ginger: The Ultimate Flavor Bomb Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/4 cup low-sodium soy sauce; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 4 cloves garlic, minced; 1 tablespoon brown sugar; 1 teaspoon sesame oil; 1/2 teaspoon red pepper flakes (optional, for heat); 1 tablespoon cornstarch; 1/2 cup low-sodium soy sauce; 1/4 cup chicken broth; 2 tablespoons honey (or maple syrup for a vegan option); 1 tablespoon rice vinegar; 1 tablespoon grated fresh ginger; 4 cloves garlic, minced; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons water; 2 tablespoons vegetable oil (or any neutral oil); 1 green onion, thinly sliced, for garnish; Sesame seeds, for garnish (optional); Cooked rice, for serving

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Introduction

Savor the bold and irresistible flavors of Soy Chicken Garlic Ginger, a delicious dish packed with savory, sweet, and tangy notes. This recipe is perfect for a quick weeknight dinner or whenever you crave a comforting, flavorful meal.

This close-up image shows a white bowl filled with a rich, dark brown grilled chicken sliced into six thick pieces placed on the right side. The chicken has a shiny, slightly charred texture with caramelized edges. To the left, there is a mound of white rice topped with chopped green onions and a few red chili slices for a pop of color. A pool of deep amber sauce surrounds the chicken and rice, with a dollop of green herb sauce sitting near the top right of the bowl. The dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional, for heat)
1 tablespoon cornstarch
1/2 cup low-sodium soy sauce (for sauce)
1/4 cup chicken broth
2 tablespoons honey (or maple syrup for a vegan option)
1 tablespoon rice vinegar (for sauce)
1 tablespoon grated fresh ginger (for sauce)
4 cloves garlic, minced (for sauce)
1 teaspoon sesame oil (for finishing)
1 tablespoon cornstarch (for slurry)
2 tablespoons water
2 tablespoons vegetable oil (or any neutral oil)
1 green onion, thinly sliced, for garnish
Sesame seeds, for garnish (optional)
Cooked rice, for serving

Instructions

Prepare the Marinade: In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 4 cloves minced garlic, brown sugar, 1 teaspoon sesame oil, red pepper flakes (if using), and 1 tablespoon cornstarch. Ensure the cornstarch dissolves fully.
Marinate the Chicken: Add the chicken pieces to the marinade and toss well to coat. Cover with plastic wrap or transfer to a resealable bag.
Refrigerate: Chill the marinated chicken for at least 30 minutes, preferably 2-4 hours for best flavor and tenderness.
Combine Sauce Ingredients: In a small bowl, whisk together 1/2 cup soy sauce, chicken broth, honey (or maple syrup), 1 tablespoon rice vinegar, 1 tablespoon grated ginger, and 4 cloves minced garlic. Set aside.
Prepare Cornstarch Slurry: In another small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water until smooth.
Heat the Oil: Warm the vegetable oil in a large skillet or wok over medium-high heat.
Cook the Chicken: Add the marinated chicken in a single layer to the hot skillet, avoiding overcrowding. Cook in batches if needed.
Sear the Chicken: Cook each side for 3-4 minutes until browned and cooked through (internal temperature 165°F / 74°C).
Remove Chicken: Transfer the cooked chicken to a plate and set aside.
Add Sauce to Skillet: Pour the prepared sauce mixture into the same skillet, scraping up any browned bits.
Simmer the Sauce: Bring to a simmer over medium heat for 2-3 minutes until it slightly thickens.
Thicken the Sauce: Gradually whisk in the cornstarch slurry, stirring constantly until the sauce reaches your desired thickness (1-2 minutes). Thin with a little broth or water if too thick.
Adjust Seasoning: Taste and add more soy sauce, honey, or red pepper flakes to suit your preferences.
Add Chicken to Sauce: Return the chicken to the skillet and toss to coat evenly.
Heat Through: Let the chicken simmer in the sauce for 1-2 minutes to meld flavors.
Garnish and Serve: Remove from heat, stir in sesame oil, and garnish with sliced green onions and sesame seeds if desired. Serve immediately over cooked rice.

Tips & Variations

Use fresh ginger and garlic for the best flavor.
Avoid overcrowding the pan to ensure even cooking and good searing.
Marinate the chicken longer for deeper flavor and tenderness.
Substitute chicken with pressed tofu or tempeh for a vegan version, and use maple syrup instead of honey.
Add vegetables like bell peppers, onions, or mushrooms for more variety and nutrition.
For extra heat, increase the red pepper flakes or add chili oil to the sauce.
Add pineapple chunks for a sweet, tangy twist to the dish.

Storage

Store any leftover soy garlic ginger chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave until heated through to preserve flavor and texture.

How to Serve

A dish with a base layer of saucy, dark brown grilled chicken pieces, each sliced to show the juicy inside with a slightly charred texture on top, sits in a shallow pool of rich reddish-brown sauce with visible oil and bits of seasoning. Next to the chicken is a smooth mound of white rice topped generously with chopped fresh green onions and two thin slices of red chili peppers placed on the side for color contrast. In the background, there is a small portion of dark green sauce or paste. All the food is arranged inside a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to stay more tender and juicy. If using breasts, be careful not to overcook to avoid dryness.

How do I make this recipe vegan?

Replace the chicken with firm tofu or tempeh, pressing tofu to remove excess water before marinating. Substitute honey with maple syrup and use a vegetable broth instead of chicken broth.