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Homemade Ginger Soy Chicken photo

Ginger Soy Chicken

This Ginger Soy Chicken is irresistibly flavorful! A perfect blend of sweet and savory, it’s an easy weeknight dinner that everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs boneless skinless chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
For the Sauce:
  • 0.5 cup packed brown sugar
  • 2 teaspoons rice vinegar
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup ketchup
  • 2 cloves garlic minced or grated
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Equipment

  • Skillet or frying pan
  • Measuring cups and spoons
  • Spatula or Wooden Spoon
  • Cutting board and knife

Method
 

Instructions:
  1. Start by patting the chicken breasts dry with paper towels. This helps to achieve a nice sear. Season both sides with salt and black pepper.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and sear for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, reduce the heat to medium and add the brown sugar, rice vinegar, low-sodium soy sauce, ketchup, minced garlic, and grated ginger. Stir well to combine and bring to a simmer.
  4. In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this mixture to the sauce while stirring continuously until it thickens, which should take about 2 minutes.
  5. Return the seared chicken to the skillet, coating it well with the sauce. Allow the chicken to simmer in the sauce for an additional 3-4 minutes to absorb the flavors.
  6. Slice the chicken and serve it over rice or alongside your favorite vegetables. Drizzle extra sauce on top for added flavor, and enjoy this delightful Ginger Soy Chicken!

Notes

  • For a juicier texture, swap chicken breasts for thighs.
  • Use coconut sugar or maple syrup instead of brown sugar for a different sweetness.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.