Ginger Chicken

Name: Ginger Chicken
Total time: 36 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 clove Garlic; 3 tbsp Soy sauce; 1 tbsp Dark soy sauce; 1 tbsp Rice vinegar; 1 tbsp Honey; 1 tsp Sesame oil; 1 tsp Cornflour; 50 g Fresh ginger; 600 g Boneless skinless chicken thighs; 4 piece Spring onions; 1 piece Red chilli; 2 tbsp Vegetable oil; 300 g Cooked jasmine rice

36 min · 30 min active · makes ~1.2 kg · Easy · Chinese

Tender chicken thighs marinated in a punchy ginger, garlic and soy sauce, then seared until golden and finished with a glossy, thickened sauce. Served over jasmine rice.

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Ginger Chicken

Tender chicken thighs marinated in a punchy ginger, garlic and soy sauce, then seared until golden and finished with a glossy, thickened sauce. Served over jasmine rice.

See more →

TOTAL TIME

36 min

ACTIVE TIME

30 min

QUANTITY

~1.2 kg

DIFFICULTY

Easy

CUISINE

Chinese

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/13

Tools0/15

Ingredients

0/13 gathered · 4 servings

6clove

3tbsp

1tbsp

1tsp

50g

600g

4piece

1piece

2tbsp

300g

#	Quantity	Notes	State
1	6clove	—	—
2	3tbsp	—	—
3	1tbsp	—	—
4	1tbsp	—	—
5	1tbsp	—	—
6	1tsp	—	—
7	1tsp	—	—
8	50g	—	—
9	600g	—	—
10	4piece	—	—
11	1piece	—	—
12	2tbsp	—	—
13	300g	—	—

Tools

19 items

Serveware

1 item

Procedure

33 steps

1 of 33

Peel the garlic cloves and place them on the board.

Garlic · 6 clove

⏱ 1 min

ResultPeeled garlic clove

2 of 33

Grate the peeled garlic cloves into the bowl.

Peeled garlic clove · step 1

⏱ 20s

ResultGrated garlic

3 of 33

Pour the soy sauce into the bowl.

Soy sauce · 3 tbsp

⏱ 15s

ResultGrated garlic and soy sauce

4 of 33

Pour the dark soy sauce into the bowl.

Dark soy sauce · 1 tbsp

⏱ 15s

ResultGrated garlic and soy sauce and dark soy sauce

5 of 33

Pour the rice vinegar into the bowl.

Rice vinegar · 1 tbsp

⏱ 15s

ResultRice vinegar mixture

6 of 33

Add the honey to the bowl.

Honey · 1 tbsp

⏱ 15s

ResultRice vinegar mixture

7 of 33

Add the sesame oil to the bowl.

Sesame oil · 1 tsp

⏱ 15s

ResultRice vinegar mixture

8 of 33

Add the cornflour to the bowl.

Cornflour · 1 tsp

⏱ 15s

ResultRice vinegar mixture

9 of 33

Rinse the fresh ginger under cold running water.

Fresh ginger · 50 g

⏱ 30s

ResultRinsed ginger

10 of 33

Peel the rinsed fresh ginger using a peeler.

⏱ 1 min

ResultPeeled ginger

11 of 33

Grate the peeled ginger into the bowl with the grated garlic.

Peeled ginger · step 10

⏱ 1 min

ResultGrated ginger and garlic

12 of 33

Whisk all the ingredients in the bowl together until the cornflour is fully dissolved and the marinade is smooth.

⏱ 1 min

13 of 33

Chop the chicken thighs into bite-sized pieces.

Boneless skinless chicken thighs · 600 g

⏱ 3 min

ResultRoughly chopped chicken thighs

14 of 33

Transfer the chicken pieces to the mixing bowl, pour the marinade over them and toss well to coat every piece thoroughly.

Roughly chopped chicken thighs · step 13

⏱ 1 min

ResultMarinated chicken

15 of 33

Leave the chicken to marinate for at least 15 minutes so the flavours penetrate the meat.

⏱ 15 min

ResultFully marinated chickenused in step 24

16 of 33

Lay the spring onions on the chopping board.

Spring onions · 4 piece

⏱ 10s

ResultSpring onions

17 of 33

Trim the root ends and any tatty outer leaves from the spring onions.

Spring onions · step 16

⏱ 30s

ResultPeeled spring onions

18 of 33

Slice the peeled spring onions into thin rounds on the diagonal.

Peeled spring onions · step 17

⏱ 4 min

ResultSliced spring onions

19 of 33

Transfer the sliced spring onions to a small bowl and set aside for garnishing.

Sliced spring onions · step 18

⏱ 15s

ResultSliced spring onionsused in step 32

20 of 33

Rinse the red chilli under cold running water.

Red chilli · 1 piece

⏱ 30s

ResultRinsed Red Chilli

21 of 33

Slice the rinsed red chilli into thin rounds.

⏱ 1 min

ResultSliced Red Chilli

22 of 33

Transfer the sliced red chilli to a small bowl and set aside for garnishing.

Sliced Red Chilli · step 21

⏱ 15s

ResultSliced Red Chilliused in step 33

23 of 33

Add the vegetable oil to the wok and heat over a high heat until shimmering.

Vegetable oil · 2 tbsp

⏱ 15s

ResultSalt and vegetable oil mixture

24 of 33

Lift the marinated chicken out of the bowl with tongs, letting the excess marinade drip back into the bowl, and reserve the remaining marinade separately.

Fully marinated chicken · step 15

⏱ 15s

ResultFully marinated chickenused in step 28

25 of 33

Lay the marinated chicken pieces into the hot oil in a single layer and sear without moving them until golden and caramelised on the underside.

Fully marinated chicken · step 24

⏱ 4 min

ResultSeared chicken

26 of 33

Flip each piece of chicken over to expose the uncooked side.

⏱ 15s

ResultSeared chicken

27 of 33

Sear the chicken on the second side until golden and cooked through.

⏱ 4 min

ResultCooked chicken

28 of 33

Pour the reserved marinade into the wok over the cooked chicken.

Fully marinated chicken · step 24

⏱ 30s

ResultSauced chicken

29 of 33

Stir the chicken and sauce together over the heat until the sauce thickens and coats every piece in a glossy glaze.

⏱ 2 min

ResultGinger chickenused in step 31

30 of 33

Divide the cooked jasmine rice between serving bowls.

Cooked jasmine rice · 300 g

⏱ 30s

ResultCooked jasmine rice

31 of 33

Spoon the ginger chicken and its glossy sauce over the jasmine rice in the serving bowls.

Ginger chicken · step 29

⏱ 1 min

ResultServed chicken over rice

32 of 33

Scatter the reserved sliced spring onions over the plated ginger chicken.

Sliced spring onions · step 19

⏱ 15s

ResultGarnished chicken

33 of 33

Finish by scattering the reserved sliced red chilli over each bowl.

Sliced Red Chilli · step 22

⏱ 15s

ResultGinger Chicken

Total Time36 min

#	Product	Action
1	6 clove	Peel the garlic cloves and place them on the board.⏱ 1 minResultPeeled garlic clove
2	Peeled garlic clovestep 1	Grate the peeled garlic cloves into the bowl.⏱ 20sResultGrated garlic
3	3 tbsp	Pour the soy sauce into the bowl.⏱ 15sResultGrated garlic and soy sauce
4	1 tbsp	Pour the dark soy sauce into the bowl.⏱ 15sResultGrated garlic and soy sauce and dark soy sauce
5	1 tbsp	Pour the rice vinegar into the bowl.⏱ 15sResultRice vinegar mixture
6	1 tbsp	Add the honey to the bowl.⏱ 15sResultRice vinegar mixture
7	1 tsp	Add the sesame oil to the bowl.⏱ 15sResultRice vinegar mixture
8	1 tsp	Add the cornflour to the bowl.⏱ 15sResultRice vinegar mixture
9	50 g	Rinse the fresh ginger under cold running water.⏱ 30sResultRinsed ginger
10	—	Peel the rinsed fresh ginger using a peeler.⏱ 1 minResultPeeled ginger
11	Peeled gingerstep 10	Grate the peeled ginger into the bowl with the grated garlic.⏱ 1 minResultGrated ginger and garlic
12	—	Whisk all the ingredients in the bowl together until the cornflour is fully dissolved and the marinade is smooth.⏱ 1 min
13	600 g	Chop the chicken thighs into bite-sized pieces.⏱ 3 minResultRoughly chopped chicken thighs
14	Roughly chopped chicken thighsstep 13	Transfer the chicken pieces to the mixing bowl, pour the marinade over them and toss well to coat every piece thoroughly.⏱ 1 minResultMarinated chicken
15	—	Leave the chicken to marinate for at least 15 minutes so the flavours penetrate the meat.⏱ 15 minResultFully marinated chickenused in step 24
16	4 piece	Lay the spring onions on the chopping board.⏱ 10sResultSpring onions
17	Spring onionsstep 16	Trim the root ends and any tatty outer leaves from the spring onions.⏱ 30sResultPeeled spring onions
18	Peeled spring onionsstep 17	Slice the peeled spring onions into thin rounds on the diagonal.⏱ 4 minResultSliced spring onions
19	Sliced spring onionsstep 18	Transfer the sliced spring onions to a small bowl and set aside for garnishing.⏱ 15sResultSliced spring onionsused in step 32
20	1 piece	Rinse the red chilli under cold running water.⏱ 30sResultRinsed Red Chilli
21	—	Slice the rinsed red chilli into thin rounds.⏱ 1 minResultSliced Red Chilli
22	Sliced Red Chillistep 21	Transfer the sliced red chilli to a small bowl and set aside for garnishing.⏱ 15sResultSliced Red Chilliused in step 33
23	2 tbsp	Add the vegetable oil to the wok and heat over a high heat until shimmering.⏱ 15sResultSalt and vegetable oil mixture
24	Fully marinated chickenstep 15	Lift the marinated chicken out of the bowl with tongs, letting the excess marinade drip back into the bowl, and reserve the remaining marinade separately.⏱ 15sResultFully marinated chickenused in step 28
25	Fully marinated chickenstep 24	Lay the marinated chicken pieces into the hot oil in a single layer and sear without moving them until golden and caramelised on the underside.⏱ 4 minResultSeared chicken
26	—	Flip each piece of chicken over to expose the uncooked side.⏱ 15sResultSeared chicken
27	—	Sear the chicken on the second side until golden and cooked through.⏱ 4 minResultCooked chicken
28	Fully marinated chickenstep 24	Pour the reserved marinade into the wok over the cooked chicken.⏱ 30sResultSauced chicken
29	—	Stir the chicken and sauce together over the heat until the sauce thickens and coats every piece in a glossy glaze.⏱ 2 minResultGinger chickenused in step 31
30	300 g	Divide the cooked jasmine rice between serving bowls.⏱ 30sResultCooked jasmine rice
31	Ginger chickenstep 29	Spoon the ginger chicken and its glossy sauce over the jasmine rice in the serving bowls.⏱ 1 minResultServed chicken over rice
32	Sliced spring onionsstep 19	Scatter the reserved sliced spring onions over the plated ginger chicken.⏱ 15sResultGarnished chicken
33	Sliced Red Chillistep 22	Finish by scattering the reserved sliced red chilli over each bowl.⏱ 15sResultGinger Chicken
Total Time		36 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	530kcal
	32g
	31g
	8g
	31g
	4g
	1g
	988mg

Ingredients0/13

Tools0/15

Chinese · Recipe

Ginger Chicken

Tender chicken thighs marinated in a punchy ginger, garlic and soy sauce, then seared until golden and finished with a glossy, thickened sauce. Served over jasmine rice.

What you’ll doYou will build a ginger-garlic marinade, coat the chicken and leave it to sit for at least 15 minutes before cooking. The chicken then goes into a very hot wok in a single layer and is seared undisturbed on each side to develop colour, so resist the urge to stir early. The reserved marinade is poured in at the end and reduced quickly to a glossy glaze before the whole dish is spooned over rice and garnished.

Serves4

Total36 min

LevelEasy

Ingredients

Garlic6 clove
Soy sauce3 tbsp
Dark soy sauce1 tbsp
Rice vinegar1 tbsp
Honey1 tbsp
Sesame oil1 tsp
Cornflour1 tsp
Fresh ginger50 g
Boneless skinless chicken thighs600 g
Spring onions4 piece
Red chilli1 piece
Vegetable oil2 tbsp
Cooked jasmine rice300 g

Tools

Mixing bowlSpoonTongsWokGarlic bowl (small bowl)Red bowl (small bowl)Marinated chicken bowl (small bowl)Spring onions bowl (small bowl)Chef's knifeMicroplane zesterSpatulaWhiskWooden spoonColanderGraterPeelerServing bowlChopping boardMicroplane

Method

Peel the garlic cloves and place them on the board.

1 minChopping board, PeelerGarlic · 6 clove

Grate the peeled garlic cloves into the bowl.

20sGarlic bowl (small bowl), MicroplanePeeled garlic clove · step 1

Pour the soy sauce into the bowl.

15sGarlic bowl (small bowl)Soy sauce · 3 tbsp

Pour the dark soy sauce into the bowl.

15sGarlic bowl (small bowl)Dark soy sauce · 1 tbsp

Pour the rice vinegar into the bowl.

15sGarlic bowl (small bowl)Rice vinegar · 1 tbsp

Add the honey to the bowl.

15sGarlic bowl (small bowl)Honey · 1 tbsp

Add the sesame oil to the bowl.

15sGarlic bowl (small bowl)Sesame oil · 1 tsp

Add the cornflour to the bowl.

15sGarlic bowl (small bowl)Cornflour · 1 tsp

Rinse the fresh ginger under cold running water.

30sColanderFresh ginger · 50 g

Peel the rinsed fresh ginger using a peeler.

1 minChopping board, Peeler

Grate the peeled ginger into the bowl with the grated garlic.

1 minGarlic bowl (small bowl), GraterPeeled ginger · step 10

Whisk all the ingredients in the bowl together until the cornflour is fully dissolved and the marinade is smooth.

1 minGarlic bowl (small bowl), Whisk

Chop the chicken thighs into bite-sized pieces.

3 minChopping board, Chefs knifeBoneless skinless chicken thighs · 600 g

Transfer the chicken pieces to the mixing bowl, pour the marinade over them and toss well to coat every piece thoroughly.

1 minMixing bowl, TongsRoughly chopped chicken thighs · step 13

Leave the chicken to marinate for at least 15 minutes so the flavours penetrate the meat.

Result · Fully marinated chicken · used in step 24

15 minMixing bowl

Lay the spring onions on the chopping board.

10sChopping boardSpring onions · 4 piece

Trim the root ends and any tatty outer leaves from the spring onions.

30sChopping board, Chefs knifeSpring onions · step 16

Slice the peeled spring onions into thin rounds on the diagonal.

4 minChopping board, Chefs knifePeeled spring onions · step 17

Transfer the sliced spring onions to a small bowl and set aside for garnishing.

Result · Sliced spring onions · used in step 32

15sSpring onions bowl (small bowl)Sliced spring onions · step 18

Rinse the red chilli under cold running water.

30sColanderRed chilli · 1 piece

Slice the rinsed red chilli into thin rounds.

1 minChopping board, Chefs knife

Transfer the sliced red chilli to a small bowl and set aside for garnishing.

Result · Sliced Red Chilli · used in step 33

15sRed bowl (small bowl)Sliced Red Chilli · step 21

Add the vegetable oil to the wok and heat over a high heat until shimmering.

15sWokVegetable oil · 2 tbsp

Lift the marinated chicken out of the bowl with tongs, letting the excess marinade drip back into the bowl, and reserve the remaining marinade separately.

Result · Fully marinated chicken · used in step 28

15sMarinated chicken bowl (small bowl)Fully marinated chicken · step 15

Lay the marinated chicken pieces into the hot oil in a single layer and sear without moving them until golden and caramelised on the underside.

4 minWok, TongsFully marinated chicken · step 24

Flip each piece of chicken over to expose the uncooked side.

15sWok, Spatula

Sear the chicken on the second side until golden and cooked through.

4 minWok, Tongs

Pour the reserved marinade into the wok over the cooked chicken.

30sWok, Wooden spoonFully marinated chicken · step 24

Stir the chicken and sauce together over the heat until the sauce thickens and coats every piece in a glossy glaze.

Result · Ginger chicken · used in step 31

2 minWok, Wooden spoon

Divide the cooked jasmine rice between serving bowls.

30sServing bowlCooked jasmine rice · 300 g

Spoon the ginger chicken and its glossy sauce over the jasmine rice in the serving bowls.

1 minServing bowl, SpoonGinger chicken · step 29

Scatter the reserved sliced spring onions over the plated ginger chicken.

15sServing bowlSliced spring onions · step 19

Finish by scattering the reserved sliced red chilli over each bowl.

Result · Ginger Chicken

15sServing bowlSliced Red Chilli · step 22

Printed 20 September 2026