When I first tried making honey ginger chicken, I was amazed at how a handful of simple ingredients could turn into such a phenomenal dish. This recipe is my go-to for a busy week or a cozy winter night when I’m hungry for something healthy yet packed with flavor. The juicy, tender chicken thighs—whether boneless or skinless—soak up a delicious sauce made with fresh ginger, garlic, soy sauce, and honey. In just 20 minutes, you can have a great dish that feels homemade and special, perfect for a weeknight dinner or even a fake-out dinner that rivals takeout. I love how the sweet and spicy notes blend into a full-bodied savory sauce, with a brightness that makes every bite crisp and contrasty.
What sets this super simple meal apart is its versatility—you can pan-fry, air-fry, or deep-fry the chicken for a crunchy texture, or toss it in a slow cooker for a make-ahead option that’s ready when you are. I’ve served it with steamed broccoli, bell pepper, or even Hoisin Ginger Rice Noodles for a complete dish that my kids adore. The sweetness of the honey and the zest of ginger never feel overpowering, and the from-scratch sauce adds a difference that keeps this recipe in my regular dinner rotation. Whether you’re thinking of a quick Honey Ginger Chicken Stir-Fry in under 30 minutes or a Slow Cooker Honey Ginger Chicken for those soup months, this best dish is easy to whip up time and again without feeling overshadowed by more spicy recipes like Chicken Chargha or Chicken 65.
My Favorite Quick Weeknight Dinner is my Honey Ginger Chicken
I love whipping up honey ginger chicken for dinner. With fresh ginger, garlic, honey, and soy sauce, it’s a sweet, savory recipe I make time for. Its balance of flavors beats takeout every night.
Nothing is better than honey ginger chicken for a delicious weeknight dinner.
I love how easy honey ginger chicken is! Using skin-on or boneless chicken thighs from my local supermarket, I debone them in less than 2 minutes.
With affordable ingredients and a step-by-step YouTube video, the secret to juicy chicken is accessible. Follow my instructions for a perfect meal.
Honey Ginger Chicken is one of my favourite thing to Order at Chinese restaurants
I adore honey ginger chicken at Chinese spots, but I make it easy at home with soy sauce, honey, ginger, and garlic. I mix in sake or replace it for a vegetarian tofu version. It’s delicious and feels like takeout without the alcohol.
Why You’ll Love This Recipe
Quick: I’m always short on time, but this honey ginger chicken is fuss-free and ready in less than 20 minutes. With cornstarch for a sticky texture, it beats lemon Boursin pasta or sticky miso aubergine for speed.
Few ingredients: Using boneless, skinless chicken thighs, soy sauce, garlic, and chicken stock, I create juicy flavors with few ingredients. It’s accessible—no need for scallions, edamame beans, or cucumber like other recipes.
Great for meal prep: I double or triple this recipe for meal prep, storing it in mason jars or an airtight container in the fridge for 4 days. It’s perfect with rice or vermicelli noodles, outshining meal prep tofu for my week of dinner.
Recipe Variations
Veggie: I love pairing ginger honey chicken with chopped steamed green beans or steamed broccoli. The juices from the sauce soak into the veggies, making every bite of this dish burst with flavor.
Air fryer honey ginger chicken: For a quick method, I cook slabs of chicken in an air fryer at 180°C (355°F) for 15 minutes, turning halfway. The cornstarch coating keeps it crisp without frying, and the sauce stays sticky.
Make it vegetarian: Swap chicken for extra-firm tofu cut into cubes or 1cm discs of aubergine. My vegetarian sticky ginger aubergine rivals viral recipes, as the sauce clings perfectly to the cubed tofu.
Add vegetables: I toss in diced bell peppers or more steamed broccoli to bulk up the dish. These veggies soak up the sauce, adding color and crunch to the ginger honey chicken.
Make it gluten-free: I use tamari instead of soy sauce for a gluten-free recipe. It keeps the sauce rich and sticky, ensuring this dish is safe for my gluten-free friends without losing taste.
How to Make Honey Ginger Chicken
I’ve been making this recipe for years, and it’s always a hit. Here’s how I do it in six easy steps, blending aromatic flavors with a sticky sauce that feels like a treat.
We will be pan-frying the chicken first for the crispy skin on Honey Ginger Chicken
I always start my honey ginger chicken by pan-frying for a crispy layer. I dust chicken with a thin layer of cornstarch, rice flour, or tapioca starch—all gluten-free—to protect it from excess oil. This keeps the sauce’s flavor infused without any extra stickiness. It’s my trick for a crunchy bite every time!
Steps
Prep the chicken: I take boneless, skinless chicken thighs and marinate them with salt, pepper, and a bit of flour to lock in moisture. Sometimes, I add an egg for extra tenderness. This keeps the chicken juicy and ready for cooking.
Sear the chicken: In a non-stick frying pan, I heat oil on medium heat and fry the chicken until golden brown. I flip it to sear both edges, getting those crisp blisters I love, then remove it to a kitchen towel.
Make the sauce: I whisk 3 Tbsp honey, light soy sauce, rice vinegar, chicken stock, and grated ginger with garlic in a bowl. For thick consistency, I combine cornstarch or tapioca flour with water to form the first part of the sauce.
Cook the sauce: On medium-low heat, I pour the combined ingredients into the pan and stir until it thickens. If I want spice, I add sriracha. This second part of the sauce becomes thick and sticky, perfect for coating.
Toss it together: I return the chicken to the pan, toss it with the sauce, and simmer on low heat until fully cooked. For a slow cooker, I’d cover and cook for 3-4 hours on high heat or 7-8 hours on low.
Serve with flair: I garnish with sesame seeds, sliced scallions, or green onions and serve over steamed white rice, jasmine rice, or basmati. Roasted broccoli or edamame beans make great veggies as toppings, outshining cashew chicken every time.
Add Sauce in Two Parts
I love how my Honey Ginger Chicken mimics takeout, and the key is adding the sauce in two parts. First, I spoon a small portion over the chicken in a large stir-fry pan. After a couple of minutes, it cooks into a thick glaze that completely coats the chicken for a sticky consistency. The second portion of remaining sauce adds a liquid balance, reduces as it cooks, and gives a great result that coats every piece. It’s perfect over rice—just like your favorite restaurant!
Important Reheating Tip:
I’ve tried reheating Honey Ginger Chicken and found the stovetop is essential. Reheat leftovers gently to keep the sauce luscious and thick. Cornstarch settles, so stir well no matter what—it stays delicious every time.
What To Do with Leftovers
Storage: I keep cooked chicken thighs in an airtight container in the fridge for up to 4 days. The honey ginger sauce stays tasty, and I store extra sauce separately to maintain that texture for later servings.
Freezing: For longer storage, I cool the chicken and freeze it in airtight bags with portions of sauce. It keeps the taste fresh, and I defrost it in the fridge overnight before using.
Reheating: I reheat on medium-low heat in a frying pan for 10-15 minutes or use an air fryer at 160°C (320°F) for 5-10 minutes. A microwave works too, ensuring it’s piping hot with leftover sauce drizzling for flavor.
Top Tips!
- Got leftover chicken? Serve it with noodles, cucumber, or greens for a quick sandwich—just tweak ingredient measurements for balance.
- I love my honey ginger chicken saucy, so I double the sauce and fry chicken thighs a minute less for juiciness. It’s perfect over rice.
- Toss in extra veggies like tender stem broccoli, edamame beans, pak choi, or cabbage—adjust size to cook evenly with the chicken.
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Honey Ginger Chicken Recipe
Ingredients
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 421kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Sodium 2238mg94%
- Potassium 648mg19%
- Total Carbohydrate 46g16%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 40g80%
- Vitamin A 162 IU
- Vitamin C 4 mg
- Calcium 50 mg
- Iron 3 mg
* Note: These values are approximations and may vary depending on the exact brands and ingredients used.
