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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
Cooking Tips
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.
If you are not familiar with sweet soy sauce, check it out here and buy a bottle. Trust me, you will want to use it on everything.
How Many Calories per Serving?
This recipe is only 409 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Ginger Soy Chicken (Instant Pot)
Ingredients
- 1 1/2 lbs. chicken wings and drumsticks (you can use chicken breast or chicken thighs)
- 1 tablespoon oil
- 1 inch 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)
Instructions
- 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.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
can you use chicken thighs with this?
You can, cooking time may differ.
Definitely will try to make this dish later. Thank you for sharing the recipe dear.
You’re welcome and enjoy!
I plan to make this dish this evening. Great for Monday night dinner. Thanks for the recipe.
I did this in a dutch oven on the hob. I added a chilli and chilli flakes – I added cooked sliced onions (starting to brown) Chopped garlic 10 minutes before serving, and chestnut mushrooms- I also used a whole chicken and added the sliced breast with 10 minutes to go. Totally a hit served on white rice
I added chestnut mushrooms too and was yummy
👍
Thank you for sharing! How long do i need to braise it if i’m using just a normal pot on the stove?
Braise until the sauce thickens.
Took me half an hour but lid on and no need to watch constantly
40 minutes at 180 in oven would probably work
Hello Bee I can’t wait to make this dish both my fiance and I love ginger
Yes please try.
So easy to cook and very yummy too! My mom who doesn’t like sweet soy sauce even said it’s good. Hehe. Thanks Bee!
😊👍
Thanks for the recipe. I just made it today, I followed the instructions exactly but when I opened the Instantpot lid, it was like a soup, very watery. I tried using the sauté function to simmer it down but even after 10 minutes it was still very liquid-y and not glazy. Not sure what I did wrong? I re-read the instructions now and did everything as is.
That means your chicken has a lot of water inside. Did you pat dry. You can just take out them chicken and reduce the sauce.