Spicy Ginger Chicken Delight (Print Version)
# Ingredients:
→ For the Chicken & Marinade
01 -
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 -
2 tbsp fresh ginger, finely grated
03 -
4 cloves garlic, minced
04 -
¼ cup soy sauce
05 -
2 tbsp honey
06 -
1–2 tbsp chili paste (adjust to your heat preference)
07 -
1 tbsp sesame oil
→ For Cooking & Garnish
08 -
2 tbsp vegetable oil
09 -
2 green onions, thinly sliced
10 -
1 tbsp toasted sesame seeds
# Instructions:
01 -
In a large bowl, whisk together the soy sauce, honey, chili paste, minced garlic, and grated ginger until well combined. The mixture should look glossy and smell wonderfully aromatic.
02 -
Add your chicken pieces to the marinade, tossing thoroughly to ensure each piece is well-coated. Cover the bowl and pop it in the refrigerator for at least 30 minutes. For deeper flavor, you can marinate for up to 4 hours.
03 -
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Using tongs, carefully place the marinated chicken pieces in a single layer in the hot pan, leaving any excess marinade in the bowl for now. Let the chicken sear undisturbed for 3-4 minutes until the bottom develops a rich golden-brown color.
04 -
Flip each piece of chicken and cook for another 3-4 minutes on the second side. The chicken should be nicely caramelized and nearly cooked through.
05 -
Lower the heat to medium-low and pour in any remaining marinade from the bowl. Let everything bubble gently for 2-3 minutes, stirring occasionally as the sauce thickens into a glossy glaze that coats the chicken. Make sure the chicken is fully cooked with no pink remaining inside.
06 -
Transfer the chicken and sauce to a serving dish. Scatter the sliced green onions and toasted sesame seeds over the top for a pop of color and texture. Serve hot alongside steamed rice or noodles for a complete meal.
# Notes:
01 -
For a complete meal, try serving this with steamed jasmine rice and stir-fried vegetables.
02 -
The heat level is easily adjustable - use less chili paste for a milder dish or add a drizzle of sriracha at the end for extra fire.
03 -
Fresh ginger makes a big difference in this recipe, but in a pinch, you can substitute 1/2 teaspoon of ground ginger per tablespoon of fresh.
04 -
For added nutrition and color, toss in some sliced bell peppers, snow peas, or broccoli florets during the final few minutes of cooking.