Best Ever Garlic Ginger Chicken Recipe

I love my Garlic Ginger Chicken dish; each bite offers an irresistible blend of vibrant soy sauce, garlic, ginger, and brown sugar flavors. I cook tender chicken thighs quickly in a wok, then serve it over steamed rice with green onions and sesame seeds. Its balanced taste always charms me.

I’ve been experimenting with Chinese cooking recipes for a while and couldn’t wait to share my Best Ever Garlic Ginger Chicken. I use 1 lb boneless, skinless chicken thighs and cut them into bite size pieces, then toss them in a sizzling wok with 3 tbsp soy sauce, 1 tbsp rice vinegar and 2 tbsp brown sugar.

Mix in 4 minced garlic cloves and 1 1/2 tbsp grated fresh ginger so that every bite is bursting with flavor. I also add 1 tbsp sesame oil to give the dish that authentic Chinese takeout feel while a splash of 1/4 cup chicken broth and a quick cornstarch slurry thickens the sauce perfectly.

I like serving this over steamed rice, topped with fresh chopped green onions and a sprinkle of sesame seeds. This dish is fast, packed with flavor, and reminds me a bit of classic garlic chicken recipes from my favorite local spot.

Enjoy and let me know what you think!

Why I Like this Recipe

I really like this recipe because it hits all the right notes in flavor. I mean, the mix of soy sauce, garlic and ginger gives the chicken this amazing sweet and savory taste that’s just irresistible. I appreciate how simple it is to prep and cook – even a chump like me can whip it up on a busy weeknight. Plus, the way the sauce thickens with a little cornstarch slurry makes the chicken super juicy and the whole dish feels really homemade. Lastly, serving it over steamed rice with green onions and sesame seeds makes it feel like a level up from your average takeout, and I love that homemade vibe.

Ingredients

• Chicken thighs: tender, protein-rich pieces that bring a savory punch and essential nutrition.
• Soy sauce: gives a deep umami flavor, making the dish saltier and more flavorful.
• Rice vinegar: offers a sharp sour note that balances out the overall sweetness in the mix.
• Brown sugar: adds a touch of natural sweetness and helps develop a rich, sticky glaze.
• Fresh ginger: a zesty spice that boosts the aroma and brings some healthy benefits.
• Garlic: packs a bold flavor with antioxidant perks, infusing the sauce with hearty aroma.
• Sesame oil: a nutty oil that adds subtle richness and a smooth finish to the dish.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs, cut into bite size pieces
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 1 1/2 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1/4 cup chicken broth
• 1 tbsp cornstarch (mixed with 1 tbsp water for a slurry)
• Salt and pepper to taste
• Steamed rice for serving
• Fresh chopped green onions for garnish
• Sesame seeds for garnish

How to Make this

1. Start by seasoning the chicken pieces with salt and pepper in a bowl.

2. In another bowl, mix the soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Pour this marinade over the chicken and let it sit for about 10 minutes.

3. Heat a large skillet over medium-high heat. If needed, add a drizzle of extra oil to the pan.

4. Add the marinated chicken to the skillet and cook for 5 to 7 minutes until the pieces start to brown, stirring occasionally.

5. Pour in the chicken broth to deglaze the pan, scraping up any bits stuck to the bottom.

6. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and let the sauce thicken, which should take about 2 to 3 minutes.

7. Keep stirring occasionally until the sauce is thick and coats the chicken nicely.

8. Taste the dish and adjust the salt and pepper if needed.

9. Serve the garlic ginger chicken over steamed rice.

10. Garnish with freshly chopped green onions and a sprinkle of sesame seeds before enjoying!

Equipment Needed

1. Mixing bowl to season the chicken
2. Separate mixing bowl to prepare the marinade
3. Measuring spoons for salt, pepper, brown sugar, soy sauce, vinegar, and sesame oil
4. Measuring cups for the chicken broth
5. Large skillet to cook the chicken
6. Spatula or wooden spoon to stir the chicken and sauce
7. Knife and cutting board to mince garlic, grate ginger, and chop green onions
8. Pot or rice cooker to steam the rice

FAQ

Best Ever Garlic Ginger Chicken Recipe Substitutions and Variations

• If you don’t have soy sauce, try using coconut aminos for a slightly sweeter, less salty flavor.
• If rice vinegar isnt on hand, white wine vinegar or apple cider vinegar works just fine.
• If you’re out of brown sugar, you can swap it with honey or even maple syrup, though it might change the flavor a little.
• If chicken broth isn’t available, a mix of water with a dash of bouillon powder or a bit of veggie broth can do the trick.
• If you can’t find sesame oil, a small amount of peanut oil or even a neutral oil with a sprinkle of toasted sesame seeds might work as a decent substitute.

Pro Tips

1. If you got the time, let the chicken marinade chill in the fridge a bit longer (like 20 minutes) for more flavor overall, just not too long or it might turn mushy.
2. When you’re browning the chicken in the hot pan, make sure it’s not too overloaded – if the pieces are crowding, they won’t get that yummy sear, so think about cooking in batches.
3. Be super careful with the cornstarch slurry – only add it after the chicken has fully browned and almost cooked through. Too early and the sauce might thicken too soon, leaving clumps.
4. Once the sauce is thickened, give it a good taste. Adjust a little salt, pepper or even add a tiny splash more vinegar if needed to make sure the flavor hits just right.