Ginger chicken with soy and honey garlic is here to save your dinner from being another boring ordeal. These juicy chicken thighs are simmered in a rich, savory sauce with just the right touch of sweetness, thanks to a ginger, soy and honey garlic marinade. Toss it over jasmine rice, load up on the sauce, and don’t skimp on the garnishes.

Here is Why This Ginger Chicken Recipe Works

Big, bold flavors: Ginger, garlic, soy, and honey team up to create a sauce that’s anything but subtle.

Easy elegance: This recipe is fancy enough to impress but simple enough for a weeknight, so you can have your cake (or chicken) and eat it too.

Versatile vibes: Serve it over rice, noodles, or even roasted veggies if you’re feeling adventurous, it plays well with just about anything.

Sauce to savor: The silky, tahini-infused sauce is a game-changer. Make extra because you’ll want to drizzle it on everything in sight.

The Ingredients

Meat: Chicken thighs
Produce: Ginger root, garlic, red pepper, green onions, cilantro, lime
Pantry: Jasmine rice, chicken broth, cornstarch, salt
Condiments: Asian fish sauce, soy sauce, honey, tahini paste
Other: Sake

Variations

Lemongrass Lime Ginger Chicken: Add 2 tablespoons of minced lemongrass and the zest of a lime to the marinade. Serve with additional lime zest sprinkled over the chicken.

Spicy Sriracha Ginger Chicken: Stir in 1-2 tablespoons of Sriracha to the marinade and garnish with extra red pepper slices.

Coconut Curry Ginger Chicken: Replace ½ cup of chicken broth with coconut milk and add 1 tablespoon of curry powder to the sauce.

Tips for Success

Let the chicken soak in the marinade for at least 2 hours, but overnight is even better for deeper flavor.
Freshly grated ginger and garlic pack way more punch than the jarred stuff. Trust me, it’s worth the extra effort.
Straining the marinade removes solids that could burn during cooking and ensures a smooth sauce.
If you like a spicier dish, add a few extra red pepper rings or even a pinch of red pepper flakes.
Rinse the rice thoroughly to avoid sticky clumps and let it rest after cooking for the fluffiest texture.
Double the sauce ingredients if you’re a fan of extra drizzles. This one is too good to run out of!

Storing Leftover Skillet Chicken Thighs

Refrigerating: Allow the chicken and sauce to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Keep the rice in a separate container to prevent it from becoming mushy.

Freezing: For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 3 months. The rice can also be frozen, but it’s best to store it separately from the chicken.

Reheating: Thaw frozen chicken and rice in the fridge overnight before reheating. Warm the chicken and sauce on the stovetop over medium heat. For the rice, reheat it in the microwave, covering it with a damp paper towel to keep it moist.

Skillet Ginger Chicken Thighs

Ginger chicken with soy and honey garlic is a flavor-packed way to shake up your dinner routine. Juicy chicken and a rich, velvety sauce make it a recipe you’ll keep coming back to. It’s easy, delicious, and just the right amount of impressive!

For more recipes, try our chicken cordon bleu or chicken lasagna.

Sake-Glazed Ginger Chicken Thighs

Our recipe for ginger chicken and steamed jasmine rice combines chicken thighs in a marinade of ginger root, garlic, saki and soy sauce, then simmered in broth, creating a smooth light sauce. A touch of tahini paste is added for a unique flavor. The sauce is served over the chicken and the steamed jasmine rice and garnished with lime wedges, cilantro and sliced red pepper.

5 from 19 votes

Print Pin Save

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: servings

Calories: 663kcal

Author: Pat Nyswonger

Ingredients

For the marinade:

2 tablespoons grated or minced ginger root
2 tablespoons grated or minced garlic
3 tablespoons Asian fish sauce
¼ cup low-sodium soy sauce
½ cup saki
2 tablespoons honey
1 small red pepper sliced into thin rings

For the Chicken:

4 chicken thighs skin on
2-3 tablespoons coconut avocado or grapeseed oil
2 cups chicken broth
2 tablespoons tahini paste
1 tablespoon cornstarch mixed with cold water
Sliced green onions and red peppers for garnish
Cilantro sprigs for garnish
Lime wedges for garnish

For the Rice:

2 cups Jasmine rice
3 cups water
1 teaspoon kosher salt

Instructions

For the Marinade:

Add the grated ginger root, garlic fish sauce, soy sauce, saki, honey and red peppers to a 8x8x2-inch dish, mixing to combine well. Add the chicken thighs, turning to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours.

To Cook the Chicken:

Add the oil to a large skillet set over medium heat and when it is hot but not smoking, lift the chicken thighs from the marinade, allowing the excess to drip back into the dish.
Arrange the chicken thighs skin side down in the skillet. Strain the marinade through a fine mesh strainer and reserve. Discard the solids.
Brown the chicken thighs for 3-5 minutes, then turn and brown them for another 3 minutes. Transfer the browned chicken to a plate and add the reserved strained marinade and the chicken broth, stirring to blend well.
Return the chicken to the skillet and bring to a boil, then reduce the heat to low and simmer, partly covered for 20-25 minutes or until an instant thermometer reads 165°F.

For the Rice:

While the chicken is cooking, measure the rice into a mesh strainer, rinse the rice under cold water until the cloudy water becomes clear. Transfer the rinsed rice to a medium size saucepan with a tight fitting lid. Add the water and the kosher salt.
Bring the saucepan to a boil, reduce the heat to low, cover the pan and simmer for about 20 minutes. Remove from the heat and allow to sit for 10 minutes. Fluff and reserve until ready to serve.
When the chicken is fully cooked, transfer them to a serving plate and cover with foil to keep warm. Bring the liquid in the skillet to a boil and cook for 5 minutes to partially reduce in volume.
Adjust the heat to medium and whisk in the tahini sauce and the cornstarch/water. Cook, while continuing to whisk, for another minute or two and the sauce just coats the back of a spoon, and is a smooth light sauce.

To Serve:

Mound ¾ of a cup of rice to the middle of each individual plate and arrange a chicken thigh on each mound.
Spoon some of the sauce on the chicken thighs, garnish with sliced green onion and red pepper rings. Add a sprig of cilantro and a lime wedge to each plate and a side vegetable if desired.