Ginger Soy Chicken
Ginger and soy sauce are two of the most important ingredients in Asian cooking. Ginger imparts an earthy note and aromas to meat for example: chicken.
When you braise chicken with ginger and soy sauce, you are sure to have the most amazing flavor chicken dinner.
Ginger soy chicken is an Asian recipe that I always make at home. You can make it on the stove top using a skillet, wok, Chinese clay pot, slow cooker or an Instant pot.
The flavor is absolutely delicious; with soft and tender chicken and a mouthwatering savory sauce.
Other Recipes You Might Like
- Instant Pot Honey Sesame Chicken
- Instant Pot Honey Garlic Chicken
- Slow Cooker Honey Teriyaki Chicken
For this recipe, I used my Instant Pot as it takes only 8 minutes to make the chicken.
It’s quick, easy, and the chicken is tender, juicy and practically fall off the bones. I use chicken drumsticks and wings but you can use pretty much any part of the chicken: breasts, thighs, drumsticks, wings, or whole chicken.
Ginger imparts the amazing aroma and nuance to the dish while soy sauce and sweet soy sauce completes the flavor.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is only 409 calories per serving.
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- 1 1/2 lbs (0.6kg) chicken wings and drumsticks (you can use chicken breast or chicken thighs)
- 1 tablespoon oil
- 1 inch (2cm) piece ginger, peeled and sliced into pieces
- 2 tablespoons soy sauce
- 3 tablespoon sweet soy sauce or Indonesian kecap manis (I used ABC Kecap Manis)
- 3 dashes ground white pepper
- 1/2 cup water
- 1 teaspoon sesame oil
- 1 stalk scallion, cut into 2-inch lengths
- Chop the drumsticks into two to three pieces.
- Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the cooking oil. Pan sear the chicken until they turn slightly brown (if they stick to the pot too much, you may use a non-stick skillet for pan-searing or skip this step.) Add the ginger and saute a little bit. Add the soy sauce, sweet soy sauce, ground white pepper, sesame oil and the water. Cover the pot and select Manual and set to High pressure for 8 minutes.
- When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, stir in the scallion and serve immediately. If the sauce is too watery, you may turn on Saute mode and reduce the sauce for about 1 minute.
I used chicken wingettes, drummettes and chicken drumsticks. For Asian cooking, we usually chop up the chicken drumsticks into 2 to 3 pieces. You may use wings only or you may use all drumsticks. If you use whole drumsticks, pressure cook for 10 minutes. If you don't have sweet soy sauce, increase soy sauce to 3 tablespoons and add 1 tablespoon of sugar to the sauce. I used a 6-quart Instant Pot.
If you don’t have an Instant Pot, you can make this Ginger Soy Chicken in a slow cooker, or on your stove top. If you use a slow cooker, use high heat and cook for 3 hours. For stove top, just pan-fry the chicken and then follow the instructions above. Simmer on low heat and cook until the chicken meat is tender. You can pan-fry the chicken on a non-stick skillet instead of using the Saute Mode. You can also skip the step.
Serving Size3 people
Amount Per Serving Calories 409Total Fat 26gSaturated Fat 9gCholesterol 94mgSodium 1087mgCarbohydrates 19gFiber 1gSugar 14gProtein 24g