Looking for a quick, flavorful, and protein-rich dinner that brings restaurant-style flavor to your kitchen? This Spicy Ginger Chicken recipe is your new go-to! Juicy chicken is stir-fried with fresh ginger, garlic, and chili for a bold, aromatic dish that satisfies your spicy cravings without spending hours in the kitchen.
Whether you’re cooking for a weeknight dinner or meal prepping for the week, this dish comes together fast, packs a serious punch of flavor, and pairs beautifully with rice, noodles, or sautĂ©ed veggies.
đź›’ Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cornstarch (for coating)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil (or olive oil)
- Salt and pepper to taste
For the Spicy Ginger Sauce:
- 2 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1-2 red chilies, sliced (adjust to your spice level)
- 3 tbsp soy sauce (low sodium if preferred)
- 1 tbsp sriracha or chili garlic sauce
- 1 tbsp honey or maple syrup
- ÂĽ cup chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Optional Garnish:
- Chopped scallions
- Sesame seeds
- Lime wedges
👨‍🍳 Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine the chicken pieces with soy sauce, vinegar, sesame oil, a pinch of salt, and pepper. Toss to coat evenly and let it sit for 10–15 minutes while you prepare the sauce.
CookWithKushal Tip:
Use chicken thighs for juicier and more flavorful results. They stay tender even if slightly overcooked.
Step 2: Make the Sauce
In a small bowl, mix together minced ginger, garlic, chilies, soy sauce, sriracha, honey, and chicken broth. Stir well and set aside.
CookWithKushal Tip:
Fresh ginger is key. Don’t substitute with powdered ginger—it lacks the zing and aromatic bite this recipe thrives on!
Step 3: Sear the Chicken
Dust the marinated chicken lightly with cornstarch. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear for 4-5 minutes until golden brown and cooked through.
Remove the chicken from the pan and set aside.
Step 4: Sauté Aromatics
In the same pan, add a little more oil if needed. Add the remaining garlic, ginger, and chilies. Stir-fry for 30 seconds to release their fragrance.
Step 5: Combine Everything
Pour in the sauce and bring it to a simmer. Add the cornstarch slurry and stir until the sauce thickens (about 1-2 minutes). Return the cooked chicken to the pan and toss until fully coated and heated through.
Step 6: Garnish and Serve
Sprinkle with chopped scallions and sesame seeds. Serve hot with steamed jasmine rice, brown rice, or even cauliflower rice for a low-carb twist.
CookWithKushal Tip:
Add a splash of lime juice right before serving for a fresh, tangy kick that balances the heat beautifully.
🥗 Serving Suggestions
- Classic Combo: Serve over white or brown rice with a side of steamed broccoli or snow peas.
- Low-Carb Option: Spoon over cauliflower rice or shredded cabbage slaw.
- Wrap It Up: Stuff into lettuce cups or whole-wheat tortillas for spicy chicken wraps.
❄️ Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken (without garnish) for up to 2 months. Reheat gently on the stovetop with a splash of broth.
💪 Why You’ll Love This Recipe
- High in protein and low in added sugar
- Quick and easy—ready in under 30 minutes
- Bold Asian-inspired flavors with pantry staples
- Perfect for meal prep or busy weeknights
- Naturally dairy-free and easy to make gluten-free (use tamari instead of soy sauce)
🔥 CookWithKushal (Chef) Tips
- Control the Heat: Can’t handle too much spice? Reduce the number of red chilies or swap for sweet bell peppers. Want more heat? Add chili flakes or use Thai bird’s eye chilies.
- Double the Sauce: Love extra saucy dishes? Double the sauce ingredients—it’s great over rice or noodles.
- Use Leftovers Smartly: Turn leftover spicy ginger chicken into a rice bowl, salad topping, or even a sandwich filling with some pickled onions.