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Soy Chicken Garlic Ginger: The Ultimate Flavor Bomb Recipe

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★★★★★

4.7 from 139 reviews

This Soy Chicken Garlic Ginger recipe is packed with bold and vibrant flavors, combining tender chicken thighs marinated in a savory mixture of soy sauce, ginger, garlic, and a touch of sweetness. The chicken is pan-seared to perfection and then simmered in a luscious ginger-garlic sauce that is thickened to a glossy finish. Served over steamed rice and garnished with green onions and sesame seeds, this dish is a delightful, easy-to-make meal that satisfies with every bite.

Ingredients

Scale

Chicken Marinade

  • 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

Sauce

  • 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

Cooking

  • 2 tablespoons vegetable oil (or any neutral oil)

Garnish & Serving

  • 1 green onion, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)
  • Cooked rice, for serving

Instructions

  1. 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 until the cornstarch is fully dissolved to avoid lumps.
  2. Marinate the Chicken: Add the chicken pieces to the marinade and toss well to coat each piece thoroughly. Cover with plastic wrap or seal in a bag.
  3. Refrigerate: Chill the marinated chicken for at least 30 minutes, ideally 2-4 hours, to develop tenderness and flavor.
  4. 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.
  5. Prepare Cornstarch Slurry: In another small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water, whisking until smooth. This will thicken the sauce later.
  6. Heat the Oil: Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
  7. Cook the Chicken: Add the marinated chicken in a single layer to the hot skillet, avoiding overcrowding. Cook in batches if necessary.
  8. Sear the Chicken: Sear each side for 3-4 minutes until browned and cooked through, reaching an internal temperature of 165°F (74°C).
  9. Remove Chicken: Transfer the cooked chicken to a plate and set aside.
  10. Add Sauce to Skillet: Pour the prepared sauce mixture into the same skillet, scraping up any browned bits from the bottom.
  11. Simmer the Sauce: Bring the sauce to a simmer over medium heat for 2-3 minutes until it thickens slightly.
  12. Thicken the Sauce: Gradually whisk in the cornstarch slurry, stirring continuously until the sauce reaches the desired thickness (1-2 minutes). Add extra broth or water to thin if needed.
  13. Adjust Seasoning: Taste and tweak with more soy sauce, honey, or red pepper flakes according to preference.
  14. Add Chicken to Sauce: Return the chicken to the skillet, tossing to coat evenly with the sauce.
  15. Heat Through: Simmer the chicken in the sauce for an additional 1-2 minutes to meld flavors.
  16. Garnish: Remove from heat, stir in 1 teaspoon sesame oil, and garnish with sliced green onions and optional sesame seeds.
  17. Serve: Plate the soy garlic ginger chicken immediately over cooked rice and enjoy.

Notes

  • Use fresh ginger and garlic for maximum flavor impact.
  • Avoid overcrowding the pan to ensure proper browning.
  • Adjust the sauce ingredients to your desired taste balance of salty, sweet, and spicy.
  • Marinate chicken longer for more tender and flavorful meat.
  • Low sodium soy sauce helps control sodium levels in the dish.
  • For a vegetarian or vegan version, substitute chicken with pressed tofu or tempeh and use maple syrup instead of honey.
  • Add extra red pepper flakes or chili oil for more spice.
  • Incorporate vegetables like bell peppers, onions, or mushrooms for added nutrition and texture.
  • Add pineapple chunks for a sweet and tangy twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat leftovers in a skillet over medium heat or microwave until heated through.

Keywords: soy chicken recipe, garlic ginger chicken, pan-fried chicken, Asian chicken dish, quick chicken dinner, easy chicken stir-fry

Find it online: https://hannahdelgado.com/soy-chicken-garlic-ginger-the-ultimate-flavor-bomb-recipe/