I’ve got a game-changer for your dinner rotation! This Spicy Ginger Chicken has transformed my weeknight meals with its perfect balance of heat and sweet. Have you ever craved something that’s comforting yet exciting? The tender chicken pieces, coated in that sticky, spicy-sweet sauce with fresh ginger and garlic, create magic on your plate. Trust me, once you’ve tried this 30-minute wonder, you’ll wonder how you lived without it. But what makes this version stand out from others?
Your Complete Ingredients List
This spicy ginger chicken stir-fry is definitely one of those recipes that packs a flavor punch with every bite. The combination of aromatic ginger, spicy chilies, and savory soy sauce creates a mouthwatering dish that’ll have everyone asking for seconds.
Ready to get cooking? Here’s everything you’ll need to whip up this delicious meal.
- 1 lb boneless chicken breast, cubed
- 1 egg white
- 1 tbsp minced garlic
- 1 tbsp soy sauce (for marinating)
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 3/4 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp sesame oil
- 1/3 cup (43g) cornstarch
- 2 tbsp (18g) all-purpose flour
- 1/4 cup + 1 tbsp (105g) honey
- 1/4 cup + 1 tbsp (80g) chili garlic sauce
- 3 1/2 tbsp (60g) soy sauce (for sauce)
- 1 tbsp grated ginger
- 1 small green chili, deseeded and chopped
- 1 1/2 tsp rice vinegar
- 1 tbsp water
- 1 tbsp neutral oil
- 1 medium yellow onion, cut into squares
- 1 medium green bell pepper, cut into squares
- 1-2 tbsp julienned ginger (for stir-fry)
- Sesame seeds (for garnish)
When shopping for these ingredients, quality matters. Fresh ginger makes a world of difference compared to the pre-packaged stuff, and if you’re sensitive to heat, you might want to scale back on the chili garlic sauce.
Can’t find green chilies? A jalapeño works just as well in a pinch. And while the recipe calls for chicken breast, thighs would work beautifully too—they stay juicier during the cooking process.
Just remember, good stir-fry is all about prep work, so have everything measured and ready before you start cooking.
Cooking Instruction
After you’ve let your chicken marinate in that flavorful mixture of egg white, 1 tbsp minced garlic, 1 tbsp soy sauce, white and black pepper, sea salt, baking soda, sesame oil, 1/3 cup cornstarch, and 2 tbsp all-purpose flour, it’s time to get cooking.
First, whip up that mouth-watering sauce by whisking together 1/4 cup plus 1 tbsp honey, 1/4 cup plus 1 tbsp chili garlic sauce, 3 1/2 tbsp soy sauce, 1 tbsp grated ginger, chopped green chili, rice vinegar, and a splash of water. This sauce is what brings the “spicy” to our spicy ginger chicken, and you can always adjust the chili components if you prefer things milder or want to crank up the heat.
Now for the fun part—frying that 1 lb of marinated chicken to crispy perfection. Heat up 1 tbsp of neutral oil in your pan and work in batches, giving each piece of chicken enough space to get golden and crunchy.
Once the chicken is done, set it aside and use the same pan to sauté 1 medium yellow onion and 1 medium green bell pepper (both cut into squares), along with 1-2 tbsp of julienned ginger. The ginger here isn’t shy—it’s meant to be noticed in both flavor and texture, complementing the spice of the sauce.
When your veggies are tender but still have some bite, return the chicken to the pan, pour in that gorgeous sauce, and toss everything together until the sauce thickens and coats every morsel. For an authentic Moroccan-inspired variation, consider preparing this dish in a tagine pot set which helps retain moisture and infuses the flavors deeply. A sprinkle of sesame seeds adds the perfect finishing touch to this colorful, aromatic dish.
Tips & Variations
While the basic recipe is absolutely delicious, I’ve got some game-changing tips to help you make this dish your own!
Want it extra crispy? Try air-frying the marinated chicken pieces at 400°F for 8 minutes!
Too spicy? Simply reduce the chili garlic sauce to 2 tablespoons. Not spicy enough? Add a whole jalapeño with seeds!
For a healthier twist, swap chicken breast for thighs, or go vegetarian with firm tofu. Broccoli and snap peas make fantastic additions too.
Short on time? Marinate the chicken overnight – it’ll be even more flavorful when you’re ready to cook!
Serving Suggestions
Plated properly, this spicy ginger chicken becomes an instant showstopper for any dinner table! I love serving it over fluffy jasmine rice that soaks up all that delicious sauce.
Want something lighter? Try it with cauliflower rice or zucchini noodles!
For a complete meal, I add steamed broccoli or bok choy on the side – their mild flavors balance the spicy kick perfectly.
Need to feed a crowd? Serve family-style on a large platter garnished with sliced green onions, extra sesame seeds, and lime wedges for squeezing.
Trust me, your guests will be asking for seconds!
Smart Storage Solutions
If you’ve got leftovers of this delicious spicy ginger chicken (though I rarely do!), proper storage is key to maintaining its amazing flavors.
Store your cooled chicken in an airtight container in the fridge for up to 3 days.
Want to freeze it? Separate the chicken from the sauce first! The chicken freezes beautifully for up to 2 months, while the sauce might separate if frozen too long.
When reheating, add a splash of water to bring back the saucy goodness.
Microwave in 30-second bursts or toss in a hot skillet until piping hot.
Isn’t it great having a ready-made meal waiting for you?
Nutrition Information
Let’s talk numbers for a moment! This spicy ginger chicken packs quite the nutritional punch, with approximately 320 calories per serving. You’re getting about 26g of protein from the chicken, perfect for muscle recovery after a long day. Wondering about carbs? There’s roughly 30g per serving, mainly from the honey and cornstarch.
The sodium content sits at about 890mg per serving—a bit high, but that’s the soy sauce working its magic! I love that you’re also getting beneficial compounds from the ginger and garlic. Want to reduce calories? Try using less honey or opt for low-sodium soy sauce!
