Ginger Garlic Chicken
This post contains affiliate links. Read our disclosure policy.
The best Ginger Chicken Recipe! Sweet and spicy, this garlic ginger chicken is delicious, healthy and easy to make!
This ginger chicken recipe is insanely delicious and so easy to make! It requires just a few simple ingredients, minimal preparation, and only a few minutes of cooking.
Plus, it’s totally healthy and could quickly become a weekday staple for your family!
We love healthier takeout-inspired meals like this Ginger Chicken and if you need more ideas, try our Healthy Orange Chicken, Cashew Chicken, Ground Beef Stir Fry, or Sweet and Sour Chicken.
What’s so special about Ginger Garlic Chicken?
- Lots of flavors – The combination of ginger and garlic is so rich and flavorful! You won’t be able to get enough.
- Made in One Pan – This means fewer dishes at the end of dinner, which everyone loves!
Chicken Ginger Recipe Ingredients:
Here’s what you need to make ginger chicken:
- chicken breasts
- olive oil
- ginger, garlic
- teriyaki sauce
- chicken broth
- sesame oil
- salt, pepper
- cornstarch
- sesame seeds, green onion
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Ginger Garlic Chicken
- In a large skillet over medium-high heat olive oil. Brown the chicken on each side for about 6-8 minutes. Once browned, add the ginger and garlic and continue cooking for another 2 minutes.
- In a small bowl, mix the teriyaki sauce, chicken broth, sesame oil, salt, and black pepper.
- Pour over the chicken. Reduce heat and simmer for 12 minutes.
- In a separate small bowl, mix cornstarch with water and pour over the chicken. Stir and continue cooking until the sauce has thickened.
- Remove from heat, and sprinkle with sesame seeds and green onion.
Ginger Chicken Substitutions and Variations
Olive Oil: You can substitute avocado oil, butter, or ghee.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders.
Teriyaki Sauce: We haven’t tested this recipe without teriyaki sauce. These are our 2 favorite sauces: Kevin’s Teriyaki Sauce, Coconut Secret Teriyaki Sauce.
Broth: Any broth or stock (broth and stock are the same) can be used in any recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Toasted Sesame Oil: Toasted sesame oil is essential to the recipe for flavor. We highly recommend using it. You can get it at almost any grocery store!
Cornstarch: I prefer to use cornstarch in this recipe. Tapioca starch may help to thicken it, but cornstarch will work much better!
Ginger Chicken Recipe FAQs
Ginger in any dish can add a slightly spicy kick. It also can help aid in digestion.
Yes, Especially Vitamin C in ginger can be destroyed by heat.
Yes, you should wash and peel ginger before using it.
No, this dish is not spicy but it does have a flavorful kick from the ginger and garlic. Feel free to adjust the amount of ginger used to your taste.
How to serve this Ginger Chicken recipe
For a light and healthy option, you could steam some broccoli or other vegetables like carrots, bell peppers, or zucchini until they are just lightly cooked. This adds a nice crunchy texture that pairs beautifully with the tenderness of the chicken.
For a heartier option, serve with some rice or quinoa to soak up the flavorful sauce. You could also pair it with Instant Pot Fried Rice.
If you’re looking for a low carb option, this healthy cauliflower fried rice is great!
How to store Ginger Chicken
Storing: Once cooled, the ginger chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: Yes, you can freeze it in a freezer-safe container or bag for up to 6 months. Just make sure to thaw it overnight in the refrigerator before reheating and serving. These are our favorite containers for freezing.
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy dinner recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Ginger Chicken
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1 inch pieces (about 3 chicken breasts)
- 1 tablespoon olive oil
- 2 tablespoons minced fresh ginger
- 2 cloves fresh garlic minced
- 1/4 cup teriyaki sauce low or no salt
- 1/2 cup chicken broth low or no sodium
- 1 teaspoon toasted sesame oil
- 1/8 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons cornstarch +water
- 1 teaspoon sesame seeds
- 2 green onions chopped
Instructions
- In a large skillet over medium-high heat add olive oil. Once the oil is hot, add the chicken. Brown on each side for about 6-8 minutes.
- Once the chicken is browned, add the ginger and garlic and continue cooking for another 2 minutes.
- In a small bowl, mix the teriyaki sauce, chicken broth, sesame oil, salt, and black pepper. Pour over the chicken. Reduce heat and simmer for 12 minutes.
- In a separate small bowl, mix cornstarch with water and pour over the chicken. Stir and continue cooking until the sauce has thickened.
- Remove from heat, and sprinkle with sesame seeds and green onion.
- Serve warm with broccoli and rice
Turn out fantastic!
So glad you liked it, Karen!
Could I put this in the crockpot?
I think it would be watery and the sauce wouldn’t thicken. I wouldn’t recommend it!
This was so yum! I served with roasted broccoli and used sugar free teriyaki sauce and it was just perfect!
I absolutely loved this dish! Crazy flavorful and healthy too! Two thumbs up!!
Should have let mine thicken a little more but the flavour is amazing.
Eeehh, not bad but not as flavorful as I thought it would be in the end.
My husband and I truly enjoy your recipes but this one was just not good. Perhaps I did something wrong….not sure. It was inedible. 🙁. I think it calls for too much teriyaki sauce. It was incredible salty. It was also very gelatinous… too much cornstarch?
I’m sorry you didn’t like this. I’m guessing you used a teriyaki sauce that has alot of salt in it – we do recommend/call for low or no salt sauce in the recipe. If it was gelatinous, it was probably over cooked. When you overcook cornstarch it can get gummy.
This was marvelous! Great flavor! I used extra ginger and followed the recipe all else. Served with the recommended rice and broccoli! So good and easy!