Description
A flavorful and easy recipe for Spicy Ginger Chicken that combines tender chicken thighs with a zesty marinade.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a large bowl, combine the soy sauce, honey, rice vinegar, grated ginger, red pepper flakes, and black pepper. Whisk until well blended.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is browned and cooked through.
- Pour the reserved marinade into the skillet and bring to a simmer. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Remove from heat and let the chicken rest for a few minutes. Slice the chicken and serve it drizzled with the sauce, garnished with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add more red pepper flakes or a splash of sriracha to the marinade.
- Serve the chicken over steamed rice or quinoa for a complete meal, or use it in a wrap with fresh vegetables for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg