Spicy Ginger Chicken

Why make this recipe

Spicy Ginger Chicken is a fantastic dish that combines savory flavors with a kick of heat. It’s quick to make, and using fresh ginger and garlic gives it a vibrant taste. This recipe is perfect for a busy weeknight dinner or a gathering with friends and family. It’s easy to customize to your spice preference and pairs well with rice or veggies.

How to make Spicy Ginger Chicken

Ingredients :

• 2 lbs chicken (cut into pieces)
• 2 tablespoons fresh ginger (grated)
• 3 cloves garlic (minced)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon chili paste or sauce (adjust to taste)
• Salt and pepper to taste
• 2 green onions (sliced, for garnish)
• Steamed rice or sautéed veggies (for serving)

Directions :

1. In a bowl, combine ginger, garlic, soy sauce, sesame oil, chili paste, salt, and pepper to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes.
3. Heat a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry for about 8-10 minutes or until cooked through.
4. Garnish with sliced green onions.
5. Serve hot with steamed rice or sautéed vegetables.

How to serve Spicy Ginger Chicken

Serve Spicy Ginger Chicken hot on a plate, garnished with sliced green onions. For the best experience, pair it with a side of steamed rice or sautéed vegetables. This combination helps balance the heat of the dish.

How to store Spicy Ginger Chicken

To store leftover Spicy Ginger Chicken, place it in an airtight container and put it in the refrigerator. It stays fresh for up to 3 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container.

Tips to make Spicy Ginger Chicken

1. For more flavor, let the chicken marinate longer, up to 2 hours if possible.
2. Adjust the amount of chili paste based on your spice preference.
3. Make sure to cook the chicken until it’s no longer pink inside.

Variation (if any)

You can easily customize this dish by adding vegetables to the stir-fry. Bell peppers, broccoli, or carrots can complement the chicken and add color. You could also use tofu instead of chicken for a vegetarian version.

FAQs

Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely before marinating.

What can I use instead of sesame oil?
You can use any vegetable oil, but sesame oil adds a distinctive flavor.

How can I make this dish milder?
Simply reduce the amount of chili paste or omit it completely for a non-spicy version.

Spicy Ginger Chicken

A quick and savory dish that features fresh ginger and garlic for a vibrant taste with a kick of heat, perfect for busy weeknights or gatherings.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

For the marinade

• 2 lbs chicken (cut into pieces)
• 2 tablespoons fresh ginger (grated)
• 3 cloves garlic (minced)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil Can substitute with any vegetable oil
• 1 tablespoon chili paste or sauce Adjust to taste based on spice preference
• Salt and pepper to taste

For garnish and serving

• 2 pieces green onions (sliced) For garnish
• Steamed rice or sautéed veggies For serving

Method

 

Preparation

1. In a bowl, combine ginger, garlic, soy sauce, sesame oil, chili paste, salt, and pepper to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes.

Cooking

1. Heat a large pan or wok over medium-high heat.
2. Add the marinated chicken and stir-fry for about 8-10 minutes or until cooked through.
3. Garnish with sliced green onions.

Serving

1. Serve hot with steamed rice or sautéed vegetables.

Notes

For more flavor, let the chicken marinate longer, up to 2 hours if possible. Adjust the amount of chili paste based on your spice preference. Make sure to cook the chicken until it’s no longer pink inside.