This Ginger Soy Chicken is bursting with flavors thanks to the fresh ginger and soy sauce combo! Made in 3 simple steps, this dish is perfect for busy weekdays and meal prep. This quick recipe is done in 20 minutes, making dinner time a breeze!
Why You'll Love This Dish
If there was a contest for quick dinners made with just a few ingredients, this Ginger Soy Chicken will be the winner! It's one of those recipes that cooks faster than it takes to grab all ingredients from the fridge and pantry. You will love the ginger soy sauce! It's bursting with flavors. Sweet, and tangy with that signature ginger zing! It's currently my favorite Asian sauce to make.
If you need to save even more time, prep the sauce a day ahead, then just add it to cooked chicken, simmer and serve. Rice and broccoli make for a simple yet ideal side to serve with this chicken. Dinner is done in minutes!
Looking for meal prep recipes? This ginger soy chicken fits the category! It's quick, easy, and can be stored in the fridge for up to 4 days. That's almost a whole work week of lunches!
- chicken: I used boneless skinless chicken breasts, but thighs work great too;
- soy sauce: I highly recommend using lite or low-sodium as this product is salty in nature;
- ginger: use fresh to get the best flavor;
- garlic: fresh or ground;
- brown sugar: balances the flavor by adding sweetness;
- cornstarch: thickens the sauce; make the dish gluten-free (if you use coconut aminos in place of soy sauce);
- vinegar: adds tangy flavor to the sauce; you can use rice, apple cider, or white vinegar; lemon or lime juice works too.
How to make ginger soy chicken?
- Peel and grate ginger and garlic.
- Combine all ingredients for the sauce in a small bowl or a cup.
- Brown chicken in a skillet with oil. Do it in batches to not overcrowd the pan.
- Add sauce and bring to a simmer. Cook until the sauce thickens.
- Serve over rice and a side of steamed broccoli.
What to serve with ginger soy chicken?
Go for classic sides like rice and broccoli. To make perfect, fluffy rice, follow the instructions in my Stove Top Rice recipe. Steamed broccoli is quick and easy to make and delicious with ginger soy sauce. Both can be cooked at the same time it takes to make the chicken with sauce. Even better, make the rice a day ahead and reheat it before serving!
Variations and substitutions:
- Use chicken thighs, pork, or tofu instead of chicken.
- Use honey in place of brown sugar.
- Use sriracha or gochujang instead of ketchup.
- Use tomato sauce in place of ketchup.
- Add red bell peppers, carrots, and green onions, and turn the dish into a stir fry!
- Use fresh ginger to get the best flavor. Ground ginger works if you are in a pinch but to get the vibrant flavor, use fresh root.
- Use low-sodium soy sauce. This condiment is salty in nature so I like to use the lite version and adjust the seasoning afterward. If you only have regular soy sauce, use half and add water to make ⅓ cup of liquid.
- The brown sugar adds sweetness but also balances the tangy, salty flavors, so don't skip it.
Absolutely! This dish can be made up to 3 days ahead. Store the chicken and sauce together or separately, in containers with lids, in the fridge. To reheat, place both in a skillet, add a splash of water and bring to a simmer.
Yes! Chicken thighs have more flavor than breasts, so feel free to make the swap. Cut boneless skinless chicken thighs into bite-size pieces and follow the recipe.
To bake the chicken in the oven, place raw chicken in a baking dish and pour the sauce over it. Stir to coat. Bake at 350 degrees until the chicken is done, about 20 to 30 minutes.
More Asian dinner recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Ginger Soy Chicken
for the chicken:
- 1 ½ lbs boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
for the sauce:
- ¼ cup packed brown sugar
- 2 teaspoons rice vinegar
- ⅓ cup low-sodium soy sauce
- ¼ cup ketchup
- 2 garlic cloves minced or grated
- 1 tablespoon grated fresh ginger
- 2 teaspoons cornstarch
- 2 teaspoons water
- Cut chicken into bite-size pieces, about ¾" big. Season with salt and pepper.1 ½ lbs boneless skinless chicken breasts, ½ teaspoon salt, ¼ teaspoon black pepper
- Heat up oil in a skillet, over medium heat.1 tablespoon olive oil
- Add chicken (in batches) and cook until golden brown.
- While the chicken is cooking, grate ginger and garlic.1 tablespoon grated fresh ginger, 2 garlic cloves
- In a glass bowl or cup, combine brown sugar, vinegar, soy sauce, ketchup, ginger and garlic. Whisk well.¼ cup packed brown sugar, 2 teaspoons rice vinegar, ⅓ cup low-sodium soy sauce, ¼ cup ketchup
- Once all chicken is cooked, place it back in the skillet. Pour sauce over the chicken.
- Stir in well. Bring to a simmer.
- Mix cornstarch with water and add to sauce. Stir and cook until the sauce thickens, about 2 to 3 minutes.2 teaspoons cornstarch, 2 teaspoons water
- Remove from heat. Serve with rice and broccoli.
- Make sure to use lite or low-sodium soy sauce.
- Store the chicken in sauce in the fridge, in containers with lids, for up to 4 days. Perfect for lunch meal prep!
- Use chicken thighs in place of breasts. They have more flavor and remain juicier.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.