Description
Skip the takeout tonight! This Spicy Ginger Chicken brings the perfect balance of heat and zing to your dinner table in just 30 minutes. Your family will beg for seconds.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons (45ml) vegetable oil, divided
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 3 tablespoons (45g) fresh ginger, minced (about a 3-inch piece)
- 4 garlic cloves, minced
- 2–3 red chilies, sliced (adjust to your heat preference)
- 1 tablespoon (15g) brown sugar
- ½ cup (120ml) chicken broth
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 3 green onions, sliced diagonally
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
Instructions
- Pat chicken dry and toss with 1 tablespoon soy sauce, salt, and pepper. Let marinate for 10-15 minutes.
- Combine remaining soy sauce, rice vinegar, brown sugar, and chicken broth in a small bowl. Whisk until sugar dissolves.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in batches for 2-3 minutes per side until golden. Transfer to a plate.
- Add remaining oil to the pan. Cook onions for 2 minutes, then add ginger, garlic, and chilies. Stir constantly for 30 seconds until fragrant.
- Add bell pepper and stir-fry for 1 minute. Pour in sauce mixture and bring to a simmer.
- Return chicken to the pan and toss to coat. Add cornstarch slurry and cook, stirring gently, until sauce thickens, about 1-2 minutes.
- Remove from heat, drizzle with sesame oil, and garnish with green onions before serving.