Description
A bold and tangy dish with crispy chicken coated in a spicy ginger sauce. Perfect for a quick, flavorful meal with adjustable spice levels.
Ingredients
500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
Salt and pepper, to taste
2 tbsp cornstarch
2 tbsp vegetable oil (for cooking)
2 tbsp fresh ginger, grated
3 cloves garlic, minced
1 red chili, finely chopped (adjust to taste)
1/4 cup soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar or lime juice
1 tbsp sriracha or chili paste (adjust for spice level)
1 tsp sesame oil (optional)
1/2 cup chicken broth or water
1 tsp cornstarch mixed with 1 tbsp water (for thickening)
Instructions
- Season the chicken pieces with salt and pepper.
- Toss the chicken with cornstarch for a light coating.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden and cooked through, about 5–6 minutes. Remove the chicken and set it aside.
- In the same skillet, add a bit more oil if needed. Sauté ginger, garlic, and chili for 1–2 minutes until fragrant.
- Add soy sauce, honey, vinegar, sriracha, sesame oil, and chicken broth. Stir well.
- Bring to a simmer, then add the cornstarch slurry and stir until the sauce thickens.
- Return the chicken to the skillet and toss to coat it in the sauce.
- Simmer for another 2 minutes to let the flavors meld together.
- Sprinkle with chopped green onions and sesame seeds.
- Serve over steamed rice, noodles, or with stir-fried vegetables.
Notes
Adjust the spice level by adding more or less chili and sriracha.
For extra crunch and color, add vegetables like bell peppers, broccoli, or snap peas.
This recipe can be made with shrimp, tofu, or beef as protein alternatives.
If storing leftovers, refrigerate for up to 3 days. Reheat on low heat in a skillet with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg
