Skip the takeout menu this week and pack your flavor ginger chicken Instead! This mouthwatering Peanut Ginger Chicken recipe marinates in an hour and is ready on the stovetop in less than 20 minutes. Coated in a peanut ginger soy sauce glaze and stuffed with crispy roasted peanuts.
More chewy ginger chicken than takeout
This saucy and flavorful Asian ginger chicken is home cooked at its best.
My recipe is made from tender chicken thighs cooked in a rich marinade with soybeans, ginger, garlic, sesame, and a touch of honey and lime. 20 minutes and you’re done.
Ginger Chicken is a simple yet crazy flavored skillet dinner that’s ready to hit the table on a weeknight. I can’t resist home cooking.
One bite of this gooey ginger soy drizzled chicken dusted with crunchy peanuts is an explosion of flavor. Milder than spicy Thai chicken or orange chicken, but with a zesty ginger kick that fires up every cylinder. you will be hooked!
Below is an overview of the ingredients needed to make this homemade ginger chicken recipe.
- Chicken thigh: This recipe uses skinless and boneless chicken thighs. Remove excess fat and cut the thigh into 1 cm pieces. Aim for uniformly sized chunks and cook evenly!
- Ginger: Nothing compares to ginger in this recipe. Ginger root can be found in most produce aisles.
- lime: A vibrant burst of citrus calls for fresh lime juice and zest. A pinch and fresh lemon also works, although the flavor is slightly different.
- Soy sauce, sesame oil: Soy sauce and sesame oil are the keys to an Asian-style chicken marinade. Really irreplaceable! I also added a bit of olive oil to keep the sesame flavor from being too strong.
- Honey, Garlic: For a hint of natural sweetness, honey (maple syrup, or brown sugar works too) and garlic for a savory and aromatic kick. Like fresh ginger, it makes all the difference!
- Roasted peanuts: Chopped peanuts provide an irresistible crunch and a special flavor. Of course, if you want this recipe to be nut-free, feel free to omit it.
- coriander: Freshly chopped cilantro works great as a garnish and a pop of color.
- Rice: for serving. I love this tangy ginger chicken served over plain basmati or jasmine rice.
Can I use chicken breast instead?
I love boneless chicken thighs. However, if you prefer, you can use skinless and boneless chicken breasts to make this ginger chicken.
Be sure to remove the fat and fat from the chicken thighs.
How to make peanut ginger chicken
You won’t believe how easy it is to make this chicken dish flavor bomb.Just marinate, cook, and serve.
- Marinate the chicken: Combine chicken cubes with ginger marinade ingredients in a bowl and toss to coat. Marinate chicken in refrigerator for 1 hour.
- cooking: Next, fry the chicken in the marinade in a hot skillet. I like to work in batches so that all the chicken is nicely browned and cooked evenly throughout. Remember to stir often!
- Finish and serve: Finally, stir the roasted peanuts and fresh coriander into the chicken and cook until fragrant (about 1 minute). Let’s eat ginger grilled chicken on rice! See below for easier serving suggestions.
Tips for success
Here are some useful tips and tricks when making ginger chicken at home.
- Used chicken marinade is safe to cook. As long as you cook it to boiling, the bacteria will die. However, discard any leftover marinade that is not cooked immediately and do not store it for later use.
- Make extra marinade. This sort of thing is related to the above, but if you don’t want to cook in used marinade, you can double the recipe and have fresh marinade to add to the skillet. So, I’ll have some marinated ginger in the fridge for tomorrow night’s dinner! The flavor of ginger soy sauce is also excellent with other proteins such as pork, shrimp, and salmon.
- How to know when your chicken is done: You can always remove the chicken from the pan, slice it open, and check that the middle is cooked through. Make sure it’s 165 degrees Fahrenheit.
- If you use chicken breast meat, Consider browning the chicken and then slightly reducing the sauce. Before Return the browned chicken to the skillet to finish cooking. Chicken breast can be overcooked easily, so this will prevent the meat from becoming too dry.
Compatibility with ginger chicken
The sweet and savory flavors of this peanut ginger chicken pair with other Asian-inspired dishes for a scrumptious weekday dinner. It’s also delicious when spooned onto rice or noodles, or tossed onto hardy vegetables such as spinach, kale, and cabbage.
Here are some simpler meal ideas to serve it up.
Storing and Reheating Leftover Chicken
Store leftover cooked ginger chicken in an airtight container in the refrigerator for up to 3 days.
Reheating is as easy as transferring the chicken to a skillet and reheating it on the stove or putting it in the microwave to heat it up. , if you made extra fresh/unused marinade, you can use that instead).
can i freeze this?
yes! Ginger Peanut Chicken freezes beautifully and is delicious when thawed and reheated. Store in an airtight freezer-safe container or freezer bag and freeze for up to 3 months. Thaw chicken in the refrigerator and cook as directed.
Appetizing ginger chicken A recipe smothered in a sweet, gooey ginger soy glaze dotted with roasted peanuts.
- 3 A few pounds of boneless and skinless chicken thighs, trimmed of excess fat and cut into pieces 1-inch pieces
- 1 tablespoon chopped ginger
- 3 lime
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons Olive oil
- ¼ cup Honey
- 3 Garlic, chopped
- 2 teaspoons kosher salt
- ½ cup chopped roasted peanuts
- ½ cup chopped coriander
- rice to serve
- Marinate chicken: In a large bowl, combine chicken, ginger, 1 lime zest, juice from 3 limes, soy sauce, sesame oil, olive oil, honey, garlic, and salt.
- Mix to coat the chicken evenly. Marinate the chicken for 1 hour.
- Cook chicken: Heat a large skillet over medium-high heat. Add half the chicken to the skillet along with a few tablespoons of the marinade. Bake, stirring occasionally, until browned. Remove chicken from pan and repeat with remaining chicken.
- When all chicken is cooked through, return to pan with remaining 1 cup of marinade. He cooks this over medium-high heat for 3 to 4 minutes, stirring frequently, until most of the marinade has evaporated. Add the chopped peanuts and coriander to the pan, stir and cook for an additional minute.
- Serve with rice if desired.
You can store it tightly in the refrigerator for up to 3 days.
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