The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Looking to bring a bold and irresistible twist to your weeknight dinners?
This Spicy Ginger Chicken recipe is your answer! It’s a perfect combination of spicy, savory, and subtly sweet flavors that will excite your taste buds.
Packed with the warmth of ginger and a fiery kick, this dish is as easy to prepare as it is satisfying.
Ready to turn up the heat?
Let’s dive into this incredible recipe!
Ingredients for Spicy Ginger Chicken
To create this flavor-packed dish, you’ll need a few staple ingredients and some pantry spices. Here’s what you’ll need:
Main Ingredients:
- Chicken: 1.5 lbs of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
- Fresh Ginger: 2 tablespoons, finely grated.
- Garlic: 4 cloves, minced.
- Soy Sauce: ¼ cup, low-sodium recommended.
- Honey: 2 tablespoons for a touch of sweetness.
- Rice Vinegar: 1 tablespoon for a hint of tang.
- Chili Paste: 12 tablespoons, depending on your spice tolerance.
- Sesame Oil: 1 tablespoon for authentic Asian flavor.
- Cornstarch: 1 tablespoon, mixed with 2 tablespoons of water for thickening.
Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Lime wedges for squeezing
Step-by-Step Instructions
1. Marinate the Chicken
- In a large bowl, whisk together the ginger, garlic, soy sauce, honey, rice vinegar, chili paste, and sesame oil.
- Add the chicken pieces to the marinade and toss until fully coated.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Cook the Chicken
- Heat a large skillet or wok over medium-high heat. Add a drizzle of sesame oil or vegetable oil.
- Remove the chicken from the marinade, allowing excess to drip off, and place it in the hot skillet. Cook for 34 minutes per side until golden brown and fully cooked.
- Pour the remaining marinade into the skillet, bring to a simmer, and add the cornstarch slurry. Stir until the sauce thickens and coats the chicken beautifully.
Tips for Perfect Spicy Ginger Chicken
- Choose the Right Cut: Chicken thighs are juicier and more flavorful, but chicken breasts work well for a leaner option.
- Adjust the Spice Level: Dial up or down the chili paste to suit your heat tolerance.
- Don’t Overcook: Keep an eye on the chicken to ensure it stays tender and juicy.
Serving Suggestions
Pair this dish with simple sides to let the bold flavors shine:
- Steamed Jasmine Rice: A neutral base that complements the spicy ginger sauce.
- Garlic Noodles: Add an extra layer of savory deliciousness.
- Roasted Vegetables: Broccoli, carrots, or snap peas work wonderfully.
Looking for something unique? Try this chicken wrapped in lettuce leaves for a fresh and crunchy twist!
If you’re looking for more side dish ideas click here.
Health Benefits of Ginger and Spicy Foods
This recipe doesn’t just taste amazing—it’s good for you too!
- Ginger: Known for its anti-inflammatory and digestive benefits, ginger adds warmth and aids in boosting immunity.
- Spicy Foods: Capsaicin in chili paste can help with metabolism and heart health.
- Balanced Nutrition: With lean protein from chicken and the option to pair it with vegetables, this dish fits well into a healthy diet.
FAQs
Can I make this recipe gluten-free?
Yes! Substitute tamari or coconut aminos for soy sauce, and ensure your chili paste and other ingredients are gluten-free.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.
What can I use if I don’t have fresh ginger?
Ground ginger works in a pinch. Use 1 teaspoon of ground ginger as a substitute for 2 tablespoons of fresh ginger.
Spicy Ginger Chicken (35-Minutes)
This Spicy Ginger Chicken recipe is a quick and flavorful dish perfect for weeknight dinners or casual entertaining. Featuring tender chicken infused with the warmth of fresh ginger, the umami of soy sauce, and a spicy kick from chili paste, it’s a well-balanced dish with a hint of sweetness from honey.Healthy, bold, and easy to make, this dish will be a hit at your table!
- 1.5 lbs boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons fresh ginger finely grated
- 4 cloves garlic minced
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1-2 tablespoons chili paste adjust to taste
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons of water for thickening
Optional Garnishes:
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
- Lime wedges for squeezing over before serving
Marinate the Chicken
-
In a large bowl, whisk together the ginger, garlic, soy sauce, honey, rice vinegar, chili paste, and sesame oil.
-
Add the chicken pieces to the marinade and toss until fully coated.
-
Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Cook the Chicken
-
Heat a large skillet or wok over medium-high heat. Add a drizzle of sesame oil or vegetable oil.
-
Remove the chicken from the marinade, allowing excess to drip off, and place it in the hot skillet. Cook for 34 minutes per side until golden brown and fully cooked.
-
Pour the remaining marinade into the skillet, bring to a simmer, and add the cornstarch slurry. Stir until the sauce thickens and coats the chicken beautifully.
