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Garlic Ginger Chicken is a restaurant-worthy dish that’s easy enough for busy weeknights but impressive enough for dinner parties. Bursting with aromatic ginger and garlic, tender chicken thighs are quickly cooked and glazed in a deeply flavorful sauce that will make your kitchen smell amazing. This crowd-pleaser lets you put a healthy, protein-rich meal on the table in under 40 minutes!
Table of Contents
Why You’ll Love This Garlic Ginger Chicken
- Fast and simple to prepare
- Loaded with fragrant, fresh flavors
- Versatile: serve with rice, noodles, or veggies
- Great for meal prep and leftovers
Ingredients
Enjoy bold flavor and easy prep with these kitchen staples:
| Ingredient | Amount |
|---|---|
| Chicken Thighs (boneless, skinless) | 1 lb. |
| Egg | 1 |
| Cornstarch | 3 tbsp |
| Water | ¾ cup |
| Fresh Ginger (very finely chopped) | 1 tbsp |
| Fresh Garlic (very finely chopped) | 1 tbsp |
| Yellow/White Onion (very finely chopped) | 1 tbsp |
| Soy Sauce | 3 tbsp |
| Brown Sugar | 3 tbsp |
| White Wine Vinegar | 1 tbsp |
| Sesame Oil | 1 tsp |
| Avocado Oil | 2 tbsp |
| Green Onions (for garnish) | as desired |
| Sesame Seeds (for garnish) | as desired |
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Step-By-Step Instructions
- In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
- Heat your skillet to medium heat and pour in the sauce. Bring it to a light simmer and let cook for about 10 minutes until the sauce darkens. Pour sauce back into the bowl and set aside.
- In a large mixing bowl, toss chicken with cornstarch until coated. Add extra cornstarch if needed for a light, even coat.
- In a small bowl, whisk egg and pour over the chicken, mixing until coated.
- In the same skillet, add avocado oil and heat to medium-high. Add chicken and spread into an even layer. Let cook undisturbed until the bottom is golden.
- Flip chicken, gently breaking pieces apart. Cook another 5-7 minutes until golden on both sides.
- Lower heat and continue to cook, stirring occasionally, for about 10 more minutes.
- Drain excess oil if needed. Return heat to high, pour sauce over chicken and cook, stirring frequently, until everything is well-glazed.
- Serve with green onions and sesame seeds. Enjoy!
Helpful Tips
- For a spicier version, add chili flakes to the sauce.
- Use a food processor to finely chop fresh ginger, garlic, and onion fast.
- Make the sauce in advance for even quicker meals.
- Substitute chicken breast for thighs if you prefer leaner meat.
- Serve with rice, steamed veggies, or lettuce cups for a light meal.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! Garlic Ginger Chicken stores well in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture and flavor.
Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works great just reduce cook time to avoid drying out the meat.
How do I make this gluten free?
Use tamari instead of soy sauce and check that all packaged ingredients are certified gluten free.
What do I serve with Garlic Ginger Chicken?
This dish pairs beautifully with white or brown rice, stir-fried veggies, or Asian-style salads.
Is this recipe good for meal prep?
Definitely! The chicken retains flavor and moisture well, making it an excellent protein for lunches throughout the week.
PrintGarlic Ginger Chicken: Easy 30-Minute Dinner
Juicy, flavor-packed chicken thighs with garlic, ginger, and a soy glaze for an easy yet stunning weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
1 lb. Chicken Thighs boneless, skinless – cut into small chunks
1 Egg
3 tablespoon Cornstarch
¾ cup Water
1 tablespoon Fresh Ginger very finely chopped
1 tablespoon Fresh Garlic very finely chopped
1 tablespoon Yellow/White Onion very finely chopped
3 tablespoon Soy Sauce
3 tablespoon Brown Sugar
1 tablespoon White Wine Vinegar
1 teaspoon Sesame Oil
2 tablespoon Avocado Oil
Green Onions
Sesame Seeds
Instructions
1. In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
2. Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.
3. In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
4. In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
5. In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don’t panic, the chicken will look weird at this point but it will all come together.
6. Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
7. Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
8. Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!
Notes
For added heat, stir in a little chili paste or chili flakes.
Try serving with steamed broccoli or snow peas for a complete meal.
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