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Garlic Ginger Chicken

Garlic Ginger Chicken

Tantalize your taste buds with Garlic Ginger Chicken, a symphony of savory, spicy, and sweet flavors perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g boneless chicken thighs
  • 1 tbsp cornstarch
  • 1 tbsp dark soy sauce
  • 1.5 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 red bell pepper, sliced
  • 0.5 cup green onions, cut into pieces
  • 0.5 cup cooking oil for frying
  • 2 tbsp soy sauce
  • 0.5 cup chicken broth
  • 2 tsp rice vinegar
  • 1 tbsp light brown sugar
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • 0.5 cup water
  • 0.25 tsp black pepper
  • 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • Large Skillet or Wok
  • Whisk
  • Bowls for Mixing
  • Sharp Knife and Cutting Board
  • Measuring Spoons and Cups

Method
 

  1. Whisk together all the sauce ingredients in a small bowl and set aside.
  2. Slice the chicken into bite-sized pieces and toss in a bowl with dark soy sauce and cornstarch; marinate for 15-20 minutes.
  3. Heat oil in a large skillet over medium heat; fry the chicken in batches for 2-3 minutes per side until golden and crispy.
  4. Remove the chicken from the skillet, leaving 1 tablespoon of oil, and drain excess oil.
  5. Sauté minced garlic and ginger in the same skillet for 30 seconds until fragrant.
  6. Add the cooked chicken, sliced bell pepper, and green onions to the skillet.
  7. Pour the prepared sauce over the chicken and let it simmer for 2-3 minutes until thickened.
  8. Serve hot, garnished with cilantro or sesame seeds, and pair with rice or noodles.

Nutrition

Calories: 290kcalCarbohydrates: 15gProtein: 26gFat: 15gSaturated Fat: 2gCholesterol: 95mgSodium: 780mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 30mgIron: 2.5mg

Notes

Use fresh garlic and ginger for maximum flavor. Don’t skip marinating the chicken—it makes all the difference. Adjust the amount of sriracha based on your spice tolerance. Stir the sauce constantly while it thickens to prevent lumps. For an elevated finish, toast some sesame seeds before garnishing. Let the dish cool completely before storing in an airtight container; it keeps well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.
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