Description
This Honey Ginger Chicken features tender chicken breasts marinated in a sweet and savory honey-soy sauce with fresh ginger and garlic. Cooked to perfection and served with a thickened sauce, it’s a delicious dish that pairs wonderfully with rice and vegetables, making it a favorite for any meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a medium-sized bowl, combine honey, soy sauce, grated ginger, minced garlic, rice vinegar, and sesame oil. Whisk until well combined.
- Place chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring each piece is well coated.
- Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably 2 hours or overnight.
- Remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken breasts, cooking in batches if necessary.
- Cook for 5-7 minutes on one side without moving, until golden brown.
- Flip the chicken, reduce heat to medium, and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C). Use a meat thermometer to check for doneness.
- Remove chicken from the skillet and let it rest for a few minutes.
- Return the skillet to heat and pour in the leftover marinade. Bring to a gentle boil, scraping up browned bits from the pan.
- In a small bowl, mix cornstarch and water until smooth. Slowly pour this mixture into the boiling marinade, stirring constantly to thicken the sauce.
- Let the sauce simmer for 2-3 minutes until it reaches the desired consistency. Add a splash of water if it gets too thick.
- Slice the rested chicken into strips or bite-sized pieces.
- Arrange the sliced chicken on a serving platter and drizzle the thickened sauce over the top.
- Garnish with chopped green onions and sesame seeds.
- Serve with steamed jasmine rice or quinoa to soak up the sauce.
- Add a side of stir-fried vegetables like bell peppers, broccoli, and snap peas for crunch and freshness.
- For an adventurous twist, serve with pickled vegetables.
- Let any leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet or microwave until heated through.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes