What Does Honey Ginger Chicken Taste Like?

Honey ginger chicken is the perfect balance of sweet, savory, and peppery. The honey caramelizes slightly, while fresh ginger adds warmth and a subtle kick. This combo creates sticky, flavorful honey ginger sauce that pairs incredibly well with chicken.

Can I use Chicken Thighs instead of Chicken Breasts?

Yes! This recipe uses boneless, skinless chicken breasts but it works just as well with boneless, skinless chicken thighs. In addition, you can use bone-in, skin-on chicken thighs, just be sure to cook them longer and there's no need to slice them after cooking.

Can I Make Honey Ginger Chicken Ahead of Time?

Absolutely, you can actually marinate the chicken in the honey ginger sauce for a few hours or up to 24 hours in advance. Once cooked, this flavorful chicken can be refrigerated for up to 3-4 days. The sauce may thicken when chilled, but it's still delicious cold. To reheat, try stir-frying with a splash more soy sauce, water, or chicken stock until glossy.

Can I Add Garlic to Honey Ginger Sauce?

Of course! Garlic is a great addition to ginger honey chicken sauce but I try to avoid it since it doesn't agree with me. If you want to add garlic, grate or mince 1-2 cloves and add to the sauce with the ginger.

Can I Make This a Spicy Ginger Chicken Recipe?

Definitely. Add crushed red pepper flakes, sriracha, or fresh chili peppers to the ginger chicken sauce for a spicy twist.

What Should I Serve with Honey Ginger Chicken?

This dish pairs great with rice, noodles, or even quinoa. For a full meal, try serving with stir-fried vegetables, steamed broccoli, or bok choy (try my Roasted Bok Choy recipe ).

Honey Ginger Chicken Recipe

Description

This Honey Ginger Chicken recipe is the perfect mix of savory, sweet, and just a hint of spice. Boneless chicken breasts are briefly marinated in the honey ginger sauce then seared until golden and juicy. It's an easy chicken and ginger recipe that comes together in about 20 minutes, making it perfect for a busy weeknight.

Ingredients

Units Scale

1/3 cup reduced-sodium soy sauce (or tamari)
2 Tbsp. honey
1 Tbsp. grated fresh ginger
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 Tbsp. cornstarch
1 Tbsp. olive oil
2 scallions, white parts roughly chopped, green tops thinly sliced, divided
sesame seeds, for garnish
1/4 cup water or chicken stock (optional)

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Instructions

Make the honey ginger sauce by stirring together soy sauce, honey, and ginger in a measuring cup. Place 2 tablespoons of the mixture in a medium bowl.
Cut the chicken breasts into 3 even pieces, removing the tenderloin if still attached (use in this recipe or reserve for another use). Trim each breast in half then cut the thicker piece in half through the center. Repeat with the other breast. This will create 6 even-sized chicken breast pieces. Place in the medium bowl with the 2 tablespoons of the sauce and toss well to coat. Add the cornstarch and rub all over the chicken. Marinate at room temperature for 10 minutes or in the refrigerator for a few hours and up to overnight.
When ready to cook, heat oil in a large nonstick skillet or wok over medium heat. Add the chicken in an even layer and cook until golden brown on one side, about 3 minutes. Flip and continue cooking until golden brown on all sides and the internal temperature reaches at least 165F, 6-10 minutes total. Transfer to a plate and rest for 5 minutes the slice thin against the grain.
While the chicken rests, add the scallion whites to the skillet and cook until very fragrant and softened, 1 minute. Pour in the sauce and simmer over medium-low heat until slightly thickened, 1-2 minutes. Add the sliced chicken and toss to coat. Cover and simmer for 1 minute. If the chicken absorbed all the sauce, add a splash of water or chicken stock until the sauce is glossy. Serve garnished with scallion greens and sesame seeds.

Notes

You can make this recipe with boneless skinless chicken thighs using the same method. To make with bone-in, skin-on chicken thighs, cook skin-side down until very golden brown, about 5-6 minutes. Flip and continue cooking until cooked through and the internal temperature reaches at least 175F, about 10-12 minute total. There's no need to slice the chicken before serving.
This recipe is great served with rice and broccoli or my Roasted Bok Choy recipe.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Chicken
Method: Searing
Cuisine: American/Asian