Let’s turn up the heat in your kitchen with my Vietnamese Ginger Chicken recipe! Imagine bite-sized chicken pieces, bathed in an aromatic blend of ginger, soy, and honey, coming together in a dish that’s both incredibly simple and deliciously satisfying.
Easy Vietnamese Ginger Chicken
Let’s talk about this Vietnamese Ginger Chicken, a true game-changer for your weeknight dinners. First off, it’s a breeze to make – just marinate, sizzle, and serve. What sets it apart is the bold yet harmonious flavors: fresh ginger’s zing, the umami of soy sauce, and just the right touch of honey’s sweetness, all hugging tender chicken pieces.
Ingredients You’ll Need
- Chicken Thighs (Boneless and Skinless): I love using chicken thighs because they bring in that juicy, tender goodness. You can substitute these with chicken breast if you prefer something leaner.
- Soy Sauce (Low Sodium): This is all about adding that deep, savory flavor. If soy sauce isn’t your thing, try using tamari or coconut aminos for a similar umami kick.
- Fish Sauce: It’s a traditional Vietnamese ingredient, giving a unique salty depth. Feel free to substitute this with Worcestershire sauce.
- Honey: This adds a hint of sweetness to balance the savory. You can substitute this with brown sugar or maple syrup if honey.
- Black Pepper: It gives a little spicy kick. Feel free to adjust the amount to your taste.
- Vegetable Oil: Canola or any other neutral oil works just as well.
- Fresh Ginger: This is key for that distinctive, spicy-sweet flavor. I recommend fresh ginger, but if you don’t have any, you could substitute with ground ginger.
- Garlic: Nothing beats fresh garlic, so add as much or as little as you like.
- Chicken Broth (Low Sodium): Vegetable broth can be a good substitute here.
- Green Onions: They bring in a fresh, mild oniony touch. Chives or even a bit of red onion can step in if needed.
- Fresh Cilantro: This is for garnish, adding a fresh, herby finish. If cilantro’s not your thing, try parsley or even skip the herb garnish.
How To Make Vietnamese Ginger Chicken
Making this Vietnamese Ginger Chicken is as easy as pie, and I’m here to guide you through it.
Marinate The Chicken
Kick things off by mixing your chicken with soy sauce, fish sauce, honey, and black pepper. Let the chicken soak up all that goodness for at least 30 minutes. If you’ve got the time, leave it overnight in the fridge – the longer, the tastier.
Cook The Chicken
Next up, heat some oil in your skillet or wok and toss in the ginger and garlic and sauté for 1 to 2 minutes. Now, turn up the heat and get that marinated chicken into the skillet. We’re cooking until it’s beautifully browned and almost done, stirring occasionally. This is where the magic happens, as the chicken starts to caramelize and mingle with the ginger and garlic.
Add Chicken Broth And Simmer
Pour in your chicken broth and let everything simmer together. This is when the chicken finishes cooking and the sauce thickens into something spectacular. Keep it on the heat for about 5-10 minutes, and you’ll see it all come together.
Finally, throw in the chopped green onions, give it a stir, and take it off the heat. Garnish with fresh cilantro for that burst of color and freshness and serve it up with cooked rice.
Serve This With
This Vietnamese Ginger Chicken is a star on its own, but it loves company! Serve it with steamed rice to soak up all that delicious sauce. It’s also fabulous with a side of noodles for an extra comforting meal. Now, if you’re in the mood to jazz things up, here are some fantastic recipe ideas to pair it with:
Frequently Asked Questions
Absolutely! While chicken thighs are known for their juiciness, chicken breast is a great leaner alternative. Just keep an eye on the cooking time as breasts tend to cook faster and can dry out if overcooked.
Ideally, marinate the chicken for at least 30 minutes. If you have time, letting it marinate overnight in the fridge will deepen the flavors even more. The longer the marination, the more flavorful your chicken will be.
The spiciness in this recipe mainly comes from the ginger. If you’re sensitive to spice, you can reduce the amount of ginger used. Start with less, taste, and you can always add more if needed.
Expert Tips
- Slice the Chicken Evenly: Make sure the chicken pieces are of similar size for even cooking.
- Use Fresh Ginger: Fresh ginger makes a big difference in flavor compared to powdered.
- Don’t Overcook the Garlic: Sauté the garlic just until fragrant to avoid bitterness.
- Let the Chicken Marinate: The longer the marination, the more flavorful the chicken will be.
- Adjust the Heat: Feel free to tweak the amount of black pepper to suit your spice preference.
Storage
Let the ginger chicken cool to room temperature, then, pop it into an airtight container and refrigerate for up to 3-4 days or in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently, either on the stove or in the microwave.
More Delicious Chicken Recipes
- Air Fryer Chicken Kebabs
- Orange Chicken
- Creamy Mustard Chicken
- Skillet Chicken Parmesan
- Chicken Diane
Craving More? Follow Along:
Vietnamese Ginger Chicken
Equipment
Ingredients
- 1 pound chicken thighs boneless and skinless, cut into bite sized pieces
- ¼ cup soy sauce low sodium
- 2 tablespoons fish sauce
- 2 tablespoons honey
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons fresh ginger thinly sliced
- 3 cloves garlic minced
- ¼ cup chicken broth low sodium
- 2-3 green onions chopped
- fresh cilantro for garnish
Instructions
- In a bowl, combine the chicken pieces with soy sauce, fish sauce, honey or brown sugar, and black pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes, or for better flavor, marinate overnight in the refrigerator.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced ginger and garlic, and sauté for about 1-2 minutes until fragrant. Be careful not to burn them.
- Increase the heat to medium-high and add the marinated chicken along with its marinade to the skillet. Cook, stirring occasionally, until the chicken is browned and nearly cooked through, about 5-7 minutes.
- Pour in the chicken broth. Bring the mixture to a simmer and let it cook for an additional 5-10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Add the chopped green onions and cook for another 2 minutes.
- Remove from heat. Garnish with fresh cilantro. Serve hot with steamed rice.
Tips & Notes:
- Marinate Ahead: For the best flavor, try marinating the chicken overnight.
- Customize the Spice: Adjust the amount of ginger and black pepper to suit your taste.
- Use Low-Sodium Ingredients: Opt for low-sodium soy sauce and chicken broth to control the salt level.
- Fresh is Best: Use fresh ginger and garlic for the most authentic flavors.
- Serving Suggestions: This dish pairs wonderfully with steamed rice or noodles.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
- Reheating: Gently reheat in the microwave or on the stove to maintain the texture of the chicken.