Ginger Chicken Recipe

It’s time to get your taste buds ready to savor a delicious ginger chicken recipe! This dish is packed with an explosion of flavors and is sure to please the entire family. It’s a great way to add a little something special to your weekly meal plan. Plus, it’s so simple to make that you can easily master it in no time.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serving Size: 4


  •  2 tablespoons olive oil
  •  2 cloves garlic, minced
  •  2 tablespoons fresh ginger, grated
  •  2 boneless, skinless chicken breasts, cut into cubes
  •  1/2 cup low-sodium chicken broth
  •  2 tablespoons soy sauce
  •  2 tablespoons honey
  •  2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons cornstarch
  •  2 tablespoons water
  • 1 red bell pepper, sliced
  •  1/2 cup frozen edamame
  •  Salt and pepper to taste


1. Heat the oil in a large skillet over medium heat. Add the garlic ginger and cook until fragrant, about 1 minute.

2. Add the chicken and cook until lightly browned, about 4 minutes.

3. Add the chicken broth, soy sauce, honey, rice vinegar, sesame oil, and cornstarch. Bring to a simmer and cook until the sauce thickens, about 3 minutes.

4. Add the bell pepper, edamame, and season with salt and pepper. Cook for another 5 minutes.

5. Serve with cooked rice or noodles.

Chef’s Note:

For extra flavor, add a tablespoon of freshly grated ginger and/or a tablespoon of freshly minced garlic to the pan with the chili pepper flakes.

Nutrition Facts:

Calories: 281
Total Fat: 13.8g
Cholesterol: 75.1mg
Sodium: 536.7mg
Carbohydrates: 13.1g
Protein: 25.2g

Checkout: Herb Roasted Chicken

Tips & Tricks:

  • For a spicier version, add a pinch of red pepper flakes.
  •  If you don’t have edamame, you can substitute with green beans or peas.
  • This dish can be made ahead and reheated for an easy weeknight meal.
  • To save time, you can use pre-cut chicken cubes that are readily available in the grocery store.
  •  This dish can be made ahead of time and stored in the fridge for up to 3 days. Reheat in the microwave or in a skillet on the stove.
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