This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

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.

Ginger Chicken and Steamed Jasmine Rice
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

If you enjoy this recipe, you’ll also love my Chicken and Asparagus Stir Fry for a quick, weeknight-friendly option.

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.

Ginger Chicken and Steamed Jasmine Rice

Recipe Tips

Marinate for Flavor: Let the chicken soak in the marinade for at least 2 hours, but overnight is even better for deeper flavor.

Use Fresh Aromatics: Freshly grated ginger and garlic pack way more punch than the jarred stuff. Trust me, it’s worth the extra effort.

Strain the Marinade: Removing the solids keeps them from burning during cooking and ensures a smooth sauce.

Adjust the Heat: If you like a spicier dish, add a few extra red pepper rings or even a pinch of red pepper flakes.

Perfect the Rice: Rinse thoroughly to avoid sticky clumps and let it rest after cooking for the fluffiest texture.

Make More Sauce: Double the sauce ingredients if you’re a fan of extra drizzles. This one’s too good to run out of!

Ginger Chicken and Steamed Jasmine Rice

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.

Ginger Chicken and Steamed Jasmine Rice

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.

Pin this now to find it later!

Pin It
Ginger Chicken and Steamed Jasmine Rice
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
5 from 19 votes

Soy Ginger Chicken Thighs and Rice

Tender chicken thighs are marinated in a bold mix of soy sauce, sake, ginger, garlic, honey, and chili, then simmered until juicy and flavorful. Finished with a silky tahini sauce and served over fluffy jasmine rice, this dish brings a savory-sweet balance with a touch of heat.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

For the marinade:

  • 2 tablespoons grated fresh ginger
  • 6 to 8 garlic cloves, minced
  • 3 tablespoons fish sauce
  • ¼ cup low-sodium soy sauce
  • ½ cup saki
  • 2 tablespoons honey
  • 1 red chili pepper, sliced into thin rings

For the Chicken:

  • 4 bone-in chicken thighs
  • 2 to 3 tablespoons coconut oil , or grapeseed oil
  • 2 cups chicken broth
  • 2 tablespoons tahini paste
  • 1 tablespoon cornstarch , mixed with cold water
  • green onions , Sliced; 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 onions.

Notes

Marinating: A minimum of 2 hours builds flavor, but overnight will give the chicken even more depth.
Sake substitute: Dry white wine works in place of sake if needed.
Tahini swap: If you don’t have tahini, smooth peanut butter or almond butter will add a similar creamy texture with a different flavor.
Heat level: Use more or fewer chili slices depending on your spice preference.
Chicken choice: Bone-in thighs stay juicy during simmering, but boneless thighs can be used with a shorter cooking time.

Nutrition

Serving: 1 serving, Calories: 663kcal, Carbohydrates: 51g, Protein: 39g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 23g, Cholesterol: 169mg, Sodium: 2882mg, Fiber: 5g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

You May Also Like

5 from 19 votes (19 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. Kathi @ Laughing Spatula says:

    What a fabulous rice cooker! I am the worst rice cooker ever…such a pot stirrer :). Your photo’s are amazing and this looks delicious!

    1. Pat says:

      Hi, Kathi….Thanks, I love this steamer and the chicken is delicious. 🙂

  2. John/Kitchen Riffs says:

    That’s a handsome rice steamer! Haven’t seen anything like that. And great dish — love ginger i anything. Really good stuff — thanks.

    1. Pat says:

      Thanks, John…There is a lot of flavor in this ginger chicken dish, try it, you will love it! 🙂