Spicy Ginger Chicken Delight Recipe

I have a quick weeknight twist for Spicy Ginger Chicken Delight that uses marinated chicken thighs and fresh vegetables coming together naturally in one pan.

I wasn’t expecting much the first time I tried Spicy Ginger Chicken Delight, but the first bite stopped me cold. Juicy chicken thighs meet bright fresh ginger for a flavor that sneaks up on you, bold yet balanced.

There’s a sting of heat, some sweet hints, textures keep you reaching for another forkful, and weirdly it feels grown up but still totally doable. I sometimes pick low sodium versions, and a little garnish is optional if you want to fancier it.

I still get surprised by how quickly it disappears at my table, makes me wanna make it again.

Ingredients

• rich in protein keeps you full, moist and forgiving when cooked
• fresh ginger has a sharp zippy flavor and anti inflammatory benefits
• garlic gives a punchy savory kick, may help immunity, mellows when fried
• soy sauce or tamari adds salty umami backbone and some savory sweetness
• honey or brown sugar brings caramel sweetness, balances acid, use sparingly
• red Thai chiles or flakes give real heat, wakes the palate adjust dose
• sesame oil is intense and nutty, use sparingly for a toasty finish
• bell pepper snap peas and carrots add color crunch and extra fiber
• steamed rice or noodles soak up sauce, make the meal feel complete

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken thighs, cut into bite size pieces
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 2 tbsp honey or light brown sugar
• 2 tbsp fresh ginger, grated (about 1 large knob)
• 3 cloves garlic, minced
• 1 to 2 red Thai chiles, thinly sliced or 1 tsp red pepper flakes
• 1 tbsp sesame oil
• 3 tbsp neutral oil like vegetable or canola
• 2 tbsp cornstarch
• 1/4 cup low sodium chicken broth or water
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 medium carrots, thinly sliced or julienned
• 4 green onions, sliced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds optional
• 2 tbsp chopped cilantro optional
• steamed rice or noodles to serve optional

How to Make this

1. Prep everything first: cut 1 1/2 lb boneless skinless chicken thighs into bite sized pieces, grate 2 tbsp fresh ginger, mince 3 cloves garlic, thinly slice 1 to 2 red Thai chiles (or have 1 tsp red pepper flakes ready), slice 1 red bell pepper, trim 1 cup snap peas, thinly slice 2 carrots, and slice 4 green onions; measure 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 2 tbsp honey or light brown sugar, 1 tbsp sesame oil, 1 tsp kosher salt, 1/2 tsp black pepper, 2 tbsp cornstarch and 1/4 cup low sodium chicken broth or water.

2. Make the marinade: whisk together soy/tamari, rice vinegar, honey (or brown sugar), grated ginger, minced garlic, chiles or red pepper flakes, sesame oil, kosher salt and black pepper. Toss the chicken in the marinade, cover and let sit at least 15 minutes, up to 30 if you got time.

3. After marinating, drain off most of the excess liquid and toss the chicken with 2 tbsp cornstarch until lightly coated; this helps get a silky, slightly sticky sauce later.

4. Heat a large wok or heavy skillet over high heat until very hot, then add 3 tbsp neutral oil like vegetable or canola. Work in batches so you dont overcrowd the pan; add chicken and sear until golden and just cooked through, about 3 to 5 minutes per batch. Transfer cooked chicken to a plate.

5. If the pan looks dry add a splash more oil, then stir fry the red bell pepper, carrots and snap peas over high heat until bright and crisp tender, about 2 to 3 minutes. Season lightly with a pinch of salt.

6. Return all the chicken and any accumulated juices to the pan. Pour in 1/4 cup low sodium chicken broth or water and scrape up any browned bits from the bottom of the pan with a spatula.

7. Let the sauce simmer 1 to 2 minutes; the cornstarch coating on the chicken will thicken it and glaze everything. If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir it in, cook another 30 seconds until glossy.

8. Turn off the heat and stir in the sliced green onions and a light drizzle of sesame oil for aroma. Taste and adjust with a little more soy or salt if needed, or extra red pepper flakes if you want more heat.

9. Serve hot over steamed rice or noodles, sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp chopped cilantro if using. Don’t overcook the veg or the chicken will dry out, and remember to cook in batches for the best sear.

Equipment Needed

1. Large cutting board, for chopping chicken and veg
2. Sharp chef’s knife
3. Microplane or box grater (for ginger)
4. Mixing bowls, at least one big for the marinade and one small for cornstarch
5. Measuring spoons plus a 1/4 cup measure
6. Whisk or fork to mix the sauce
7. Wok or large heavy skillet for high heat searing
8. Heatproof spatula or tongs to turn the chicken
9. Plate or shallow dish to hold cooked chicken while you finish the stir fry

FAQ

Spicy Ginger Chicken Delight Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts or extra firm tofu. Breasts cook faster and are leaner so watch the time, tofu needs pressing and a quick high heat sear to get some crisp.
• Soy sauce or tamari: use coconut aminos or reduced sodium liquid aminos for a milder, gluten free option, same amount works.
• Honey or light brown sugar: use maple syrup or agave nectar for liquid sweetness, or dark brown sugar if you want a deeper molasses flavor; if using syrup you might need to cut back a little on other liquids.
• Cornstarch: replace with arrowroot starch for a clearer glossy sauce, use 1 to 1, or use all purpose flour at about double the amount but the sauce will be less shiny.

Pro Tips

1. Give the chicken time but not too much: 15 to 30 minutes is perfect. Any longer and the vinegar and salt start to break down the meat so it gets mealy, not juicy. If you forget to marinate, even 10 minutes helps, just pat the pieces almost dry before you dust with cornstarch so they still sear.

2. Pat then starch lightly for the best glaze: after you drain most marinade, pat the pieces with paper towel and toss with cornstarch so they have a thin, even coat. That little coating is what makes the sauce cling and shine, but too much cornstarch makes a gummy, pasty mess.

3. Heat, oil, and batch cooking are everything: get the pan screaming hot, use a high smoke point oil, and do small batches so the chicken actually browns. If you crowd the pan you steam not sear, and the texture goes flat. Let cooked batches rest on a warm plate while you finish the rest.

4. Finish smart for fresh crunch and aroma: cook the vegetables just until bright and crisp tender then add the chicken back with a splash of broth to pick up browned bits. Turn off the heat before stirring in sesame oil and green onions so the aroma stays fresh, not bitter. If the sauce needs gloss, whisk a tiny cornstarch slurry and add a tablespoon at a time until it looks right.