The Best Honey Ginger Chicken (20 Minutes)

Close up of honey ginger chicken in a white bowl over rice.

No ratings yet

The Best Honey Ginger Chicken (20 Minutes)

This is the best Honey Ginger Chicken and it's ready in just 20 minutes. The chicken is juicy and tender, and cooked in a soy sauce, honey, garlic, and ginger sauce.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 421kcal

Author: Emily Roz

Ingredients

3 skinless and boneless chicken thighs feel free to do more chicken thighs if they're small
Cornstarch
3 garlic cloves minced
1 inch ginger minced
4 tablespoon light soy sauce
2 tablespoon runny honey
100ml chicken stock

For serving and garnish (optional)

2 servings cooked rice
2 scallions finely sliced

Instructions

Sprinkle salt and pepper over your chicken thighs. Place some cornstarch onto a plate and coat your skinless and boneless chicken thighs in cornstarch until fully covered.
Place a non-stick frying pan on medium-low heat and add in a drizzle of oil. Add in your chicken thighs and fry on each side for 4 minutes. Remove and wipe the pan with a kitchen towel, then place it back on the heat and drizzle with more oil.
Add in your grated ginger and garlic, and fry for 2 minutes until aromatic.
Next up, add in your light soy sauce, honey, and chicken stock. Give it all a stir.
Add in your fried chicken thighs and leave to cook for another 5 minutes, flipping halfway.
Once your ginger chicken has taken on a lovely golden brown colour and the sauce has reduced to a slightly thick consistency, serve up with your rice and any toppings from sliced scallions to edamame beans. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

Top Tips:

You might want to fry your chicken thighs for one minute less or one minute more, depending on their size.
If you like things saucy, double the sauce ingredient measurements so there's lots leftover!
I love to serve this honey ginger chicken with rice and some greens like cucumber and edamame beans. You could also have it with noodles or in a sandwich. For extra veggies, I'd recommend tender stem broccoli, cabbage, or pak choi.

What To Do with Leftovers

Storage: Leave to cool, then place in an airtight container and into the fridge for up to 4 days.

Freezing: To freeze, place into airtight bags with the amount of portions you'd like. You can freeze them already cooked. Then when you want to eat them, just defrost them in the fridge the day before you want to eat them, and reheat following the advice below.

Reheating: Firstly, you can reheat them in the microwave until piping hot. However, I find that sometimes chicken has a funny texture and taste when I do that, so I would recommend reheating the chicken in the air fryer at 160C/320F for 10-15 minutes until hot all the way through. If you don't have an air fryer, reheat the chicken by drizzling some oil into a frying pan. Place on medium-low heat and add in the chicken thighs with any leftover sauce until hot (around 5-10 minutes). I'd also recommend making a new batch of the honey ginger sauce, so that you have extra for when you're serving it up!

Nutrition