Ginger Chicken Recipe

Prep Chicken and Marinade

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch bite-size pieces. Pat dry with paper towels.

In a medium bowl combine 2 tbsp grated fresh ginger, 2 minced garlic cloves, 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp light brown sugar, 1 tsp cornstarch, 1 tsp freshly ground black pepper and 1/2 tsp kosher salt. Whisk until sugar and cornstarch are dissolved.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 20 minutes will still impart good flavor.)

While the chicken marinates, prepare the sauce: in a small bowl whisk together 1/2 cup low-sodium chicken broth, 2 tbsp low-sodium soy sauce, 1 tsp oyster sauce (if using), 1 tbsp honey and 1 tsp rice vinegar. In a separate small cup combine 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set both aside.

Heat a large skillet or wok over medium-high heat until hot. Add 2 tsp vegetable oil and swirl to coat. Add the marinated chicken in a single layer (shake off excess marinade) and cook, without moving, for 2–3 minutes to brown the first side. Continue cooking, stirring occasionally, until chicken is cooked through and lightly caramelized, about 4–6 more minutes depending on piece size. Remove the chicken to a plate and keep warm.

Reduce heat to medium. Add another tsp oil if pan looks dry, then add 1 tbsp thinly sliced fresh ginger and 2 thinly sliced garlic cloves. Stir-fry for 20–30 seconds until fragrant but not burned.

Pour the prepared sauce mixture into the pan and bring to a gentle simmer, scraping any browned bits from the bottom of the pan with a wooden spoon. Simmer for 1–2 minutes.

Stir the cornstarch slurry once and drizzle it into the simmering sauce while stirring. Cook for 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning: add a pinch of salt or 1/2 tsp sugar if needed.

Return the cooked chicken and any accumulated juices to the pan. Toss to coat the chicken evenly with the ginger sauce and warm through for 1–2 minutes.

Transfer the ginger chicken to a serving plate. Sprinkle with 2 tbsp thinly sliced scallion greens and 1 tsp toasted sesame seeds. If you like heat, sprinkle with 1/4 tsp red pepper flakes.

Serve immediately with lemon or lime wedges on the side for squeezing over the chicken. Recommended accompaniments: steamed rice or stir-fried vegetables.