This Sesame Ginger Chicken recipe delivers warm, savory flavor with minimal effort. The tender chicken is coated in a glossy, balanced sauce featuring fresh ginger and toasted sesame. It’s a versatile meal perfect for any night.
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Why You’ll Love This Sesame Ginger Chicken
- Bold, balanced flavor: A harmonious blend of spicy ginger, nutty sesame, sweet, and savory notes.
- Quick & easy: Ready in about 30 minutes with straightforward steps.
- Perfect texture: Juicy, seared chicken coated in a sticky glaze.
- Versatile serving: Great over rice, noodles, or veggies—leftovers reheat beautifully.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 2 tsp freshly grated ginger
- 2 cloves garlic, minced
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp neutral oil (like avocado or vegetable), for cooking
- 2 tbsp sesame seeds, for garnish
- 2 spring onions, thinly sliced, for garnish
Tools: A large bowl for marinating, a whisk or fork, a large skillet or wok, a microplane or fine grater for the ginger, and a set of measuring spoons.
Notes: Using fresh ginger and garlic is non-negotiable here—it makes a world of difference in the vibrancy of the flavor. And don’t skip the toasting of the sesame seeds; it takes 60 seconds in a dry pan and adds a whole new layer of nutty aroma.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 14 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Thighs have more fat than breasts, which means they stay incredibly juicy and tender during the quick, high-heat cooking. They’re also more forgiving if you accidentally overcook them a little. Breast meat can work, but you’ll need to be extra careful not to dry it out.
- Is fresh ginger really that important? Honestly, yes. The jarred, pre-minced ginger lacks the bright, pungent zing that fresh ginger provides. A microplane grater makes it easy to get a fine, potent paste without any stringy bits.
- What’s the deal with toasted vs. plain sesame oil? Toasted sesame oil is a finishing oil, not a cooking oil. It has an intense, nutty flavor that gets destroyed by high heat. We add it at the end to preserve its incredible aroma. Don’t confuse it with the light/plain sesame oil used for frying.
- Can I make it ahead? Absolutely. You can marinate the chicken for up to 24 hours, which actually makes the flavor even better. The cooked dish also reheats beautifully the next day.
How to Make Sesame Ginger Chicken
Step 1: Prepare the Marinade and Chicken. In a large bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. The trick is to taste it now—it should be a harmonious balance of salty, sweet, and tangy. Place your cubed chicken thighs into the bowl and toss until every piece is thoroughly coated. Let it sit for at least 15 minutes at room temperature. If you have more time, 30 minutes to an hour in the fridge is even better, but don’t stress if you’re short on time—the flavor still penetrates well.
Step 2: Sear the Chicken. Heat the neutral oil in a large skillet or wok over medium-high heat until it shimmers. Using a slotted spoon, remove the chicken from the marinade (reserving the marinade in the bowl!) and add the chicken pieces to the hot skillet in a single layer. Don’t crowd the pan—you might need to do this in two batches. Let the chicken sear undisturbed for 2-3 minutes until you get a beautiful golden-brown crust on one side. Then, flip and cook for another 2-3 minutes until cooked through. The chicken should feel firm to the touch. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Create the Sauce. Now, pour the reserved marinade into the still-hot skillet. It will sizzle and bubble up—that’s a good thing! In a small separate bowl, make a slurry by mixing the cornstarch with the 2 tablespoons of water until it’s completely smooth with no lumps. Whisk this slurry into the marinade in the skillet. Bring the sauce to a simmer, stirring constantly. You’ll notice it will start to thicken and become glossy within just a minute or two.
Step 4: Combine and Finish. Return the cooked chicken and any accumulated juices back to the skillet, tossing to coat every piece in that lovely, sticky glaze. Let it bubble together for another minute so the chicken reheats and soaks up the sauce. Turn off the heat. Now, drizzle in the tablespoon of toasted sesame oil and half of the sesame seeds and spring onions, giving everything one final toss. The aroma at this point is just incredible.
Step 5: Garnish and Serve. Transfer your Sesame Ginger Chicken to a serving platter. Scatter the remaining sesame seeds and spring onions over the top for a fresh, colorful finish and that extra bit of texture. Serve it immediately while it’s hot and the sauce is gloriously sticky.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that delicious sesame ginger sauce.
- Quick-pickled cucumber salad — The sharp, acidic crunch of pickled cucumbers provides a fantastic contrast to the rich, savory chicken and cleanses the palate.
- Stir-fried bok choy or broccoli — A simple, garlicky green vegetable adds color, texture, and makes the meal feel complete and balanced.
Drinks
- Iced jasmine green tea — Its floral, slightly sweet notes complement the Asian-inspired flavors without overpowering the delicate balance of ginger and sesame.
- A crisp lager or pilsner — The clean, effervescent quality of a light beer cuts through the richness of the dish and is incredibly refreshing.
- Ginger beer (non-alcoholic) — It’s a fun way to echo the ginger in the recipe, with a spicy, sweet fizz that pairs wonderfully.
Something Sweet
- Mango sorbet — The bright, tropical fruitiness is a light and refreshing way to end the meal, and it feels like a natural pairing.
- Fortune cookies and green tea ice cream — A classic, fun finish that leans into the theme. The slightly bitter notes of matcha balance the sweetness.
- Lychee fruit — Fresh or canned, lychees are juicy, floral, and sweet, offering a simple, elegant, and light dessert option.
Top Mistakes to Avoid
- Overcrowding the pan when searing the chicken. If you add too much chicken at once, the pan temperature drops dramatically. Instead of searing, the chicken will steam and release its juices, resulting in a gray, boiled look instead of a beautiful brown crust. Cook in batches for the best texture.
- Using the toasted sesame oil for cooking. This is a super common error! Toasted sesame oil has a very low smoke point and its delicate nutty flavor will burn and turn bitter if subjected to high heat. Always use a neutral oil for cooking and add the toasted sesame oil at the very end.
- Adding the cornstarch directly to the hot liquid. This will instantly create lumps that are almost impossible to get rid of. Always mix your cornstarch with a cold liquid (like water) first to create a smooth slurry before whisking it into the simmering sauce.
- Boiling the sauce after adding the chicken back. Once the sauce has thickened and you’ve combined everything, you just want to heat it through. A vigorous boil can sometimes cause the cornstarch to break down, thinning the sauce again, and can also overcook the chicken.
Expert Tips
- Tip: Grate your ginger directly over the bowl. This ensures you capture all the precious ginger juice, which is packed with flavor. Just be careful for your knuckles—a microplane is sharp!
- Tip: For an extra layer of flavor, toast your sesame seeds before garnishing. Just toss them in a dry skillet over medium heat for 1-2 minutes until they become fragrant and lightly golden. It amplifies their nutty taste tenfold.
- Tip: If your sauce thickens too much before you’re ready to serve, don’t panic. Simply stir in a tablespoon of water at a time until it reaches your desired consistency. The sauce should coat the back of a spoon nicely.
- Tip: Let the marinated chicken come closer to room temperature before cooking. Taking the chill off ensures the chicken sears properly instead of cooling down the pan, which helps achieve that perfect crust.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you need to adjust your technique. Chicken breasts are much leaner and can dry out quickly. I’d recommend cutting them into slightly larger pieces and reducing the cooking time by a minute or two per side. Use a meat thermometer to be sure—you’re aiming for an internal temperature of 165°F (74°C). The result will be leaner and a bit less juicy than thighs, but still very tasty with that fantastic sauce.
How long will the leftovers keep?
Stored in an airtight container in the refrigerator, your Sesame Ginger Chicken will keep beautifully for 3 to 4 days. The flavors actually meld and deepen, making the leftovers something to look forward to. Reheat it gently in a skillet over low heat with a tiny splash of water to loosen the sauce, or in the microwave in 30-second bursts, stirring in between.
Is this recipe freezer-friendly?
It freezes fairly well! Let the cooked dish cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. The texture of the chicken may be a tad softer upon thawing and reheating, and the sauce might separate a little, but a good stir will usually bring it back together. Thaw overnight in the fridge before reheating.
My sauce didn’t thicken. What happened?
This usually happens for one of two reasons. First, the cornstarch slurry might not have been mixed thoroughly enough before adding. Second, the sauce might not have reached a full, bubbling simmer after adding the slurry—the cornstarch needs that heat to activate and do its thickening magic. If it’s still thin, just mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in, letting it simmer for another minute.
Can I make this recipe less sweet?
Of course! Taste preferences vary. You can easily reduce the honey by half, or even replace it with a sugar-free alternative if you prefer. The sauce will be more savory and sharp, which some people really love. Just be sure to taste and adjust the balance at the end—you might want a tiny extra splash of rice vinegar to brighten it up if you cut the sweetness.
Sesame Ginger Chicken
Make this easy Sesame Ginger Chicken in just 30 minutes! Tender chicken in a sticky, savory-sweet sauce. Get the foolproof recipe and serve over rice tonight.
Ingredients
For the main ingredients:
-
600 g boneless, skinless chicken thighs (cut into 1-inch pieces)
-
3 tbsp soy sauce (or tamari for gluten-free)
-
2 tbsp honey (or maple syrup)
-
1 tbsp rice vinegar
-
2 tsp freshly grated ginger
-
2 cloves garlic (minced)
-
1 tbsp toasted sesame oil
-
1 tsp cornstarch
-
2 tbsp water
-
1 tbsp neutral oil (like avocado or vegetable, for cooking)
-
2 tbsp sesame seeds (for garnish)
-
2 spring onions (thinly sliced, for garnish)
Instructions
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In a large bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Place your cubed chicken thighs into the bowl and toss until every piece is thoroughly coated. Let it sit for at least 15 minutes at room temperature.01
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Heat the neutral oil in a large skillet or wok over medium-high heat until it shimmers. Using a slotted spoon, remove the chicken from the marinade (reserving the marinade in the bowl!) and add the chicken pieces to the hot skillet in a single layer. Let the chicken sear undisturbed for 2-3 minutes until you get a beautiful golden-brown crust on one side. Then, flip and cook for another 2-3 minutes until cooked through. Remove the chicken from the skillet and set it aside on a plate.02
-
Pour the reserved marinade into the still-hot skillet. In a small separate bowl, make a slurry by mixing the cornstarch with the 2 tablespoons of water until it's completely smooth with no lumps. Whisk this slurry into the marinade in the skillet. Bring the sauce to a simmer, stirring constantly. You’ll notice it will start to thicken and become glossy within just a minute or two.03
-
Return the cooked chicken and any accumulated juices back to the skillet, tossing to coat every piece in that lovely, sticky glaze. Let it bubble together for another minute so the chicken reheats and soaks up the sauce. Turn off the heat. Now, drizzle in the tablespoon of toasted sesame oil and half of the sesame seeds and spring onions, giving everything one final toss.04
-
Transfer your Sesame Ginger Chicken to a serving platter. Scatter the remaining sesame seeds and spring onions over the top for a fresh, colorful finish and that extra bit of texture. Serve it immediately while it's hot and the sauce is gloriously sticky.05
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