Ginger Chicken
A fragrant, warming stir-fry—simple, vibrant, and deeply comforting, perfect for any day of the week.
Servings: Makes enough for four people as a main dish.
Prep 20–30 minutes (including marinating) : This includes cutting the chicken, preparing the ginger, mixing the marinade, and allowing the chicken to marinate for 15–30 minutes so the flavors can develop.
Cook 12–15 minutes: Stir-fry and cook covered until the chicken is fully cooked and the sauce naturally thickens.
Ingredients
* 2 lb boneless, skinless chicken thighs
* Fresh ginger, julienned (about ⅓–½ the volume of the chicken)
* Soy sauce (e.g. Kikkoman or similar), to taste
* Maple syrup or honey, a tiny amount
* Salt, to taste (optional)
* Neutral oil, for cooking
Preparation
Chicken Cut chicken thighs into pieces about one little finger wide.
Marinade Mix chicken with ginger until evenly coated. Add soy sauce and a little cooking oil; mix well. Add a tiny amount of maple syrup or honey and marinate for 15–30 minutes.
Method
Start cooking Heat a wok over medium-high heat and add a small amount of oil.
Stir-fry Add the marinated chicken and ginger. Stir until the chicken changes color.
Cover and cook Cover with a lid and let the chicken cook, releasing its own juices.
Finish Remove the lid and continue stirring until the chicken is cooked through and the sauce thickens slightly. Taste and adjust with a small pinch of salt if needed.
Serve hot.
Serving Suggestions
* Spoon over steamed rice
* Tuck into pancakes or flatbreads
* Serve on its own as a simple, comforting main
A QUIET DETAIL
A generous amount of ginger balances the richness of chicken thighs and creates a naturally warming, fragrant dish. Covering the wok early allows the chicken to release its juices, forming a sauce without added liquid.