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!
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.
Notes
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.