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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 (750g) chicken wings and drumsticks (you can use chicken breast or chicken thighs)
- 1 tablespoon oil
- 1 inch (2.5cm) 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I had made this recipe several months ago and really enjoyed it! Since then I have been diagnosed as a diabetic which means I have to count carbs. I was very excited to see that you list nutritional info for your recipes so I don’t have to try and figure out the carb grams per serving! I wish all sites with recipes would do that, as well as all cookbooks!
Just wanted to let you know how much I appreciate the extra effort it takes to get the nutritional info! Thanks!
Awww Joanne, I am so happy to receive your comment. You just made my day. So sorry to hear about diabetes but you will be just fine. I am so glad that you appreciate what I do. Happy eating and cooking! :)
Cook this dish it was good easy and tasty. Most of your recipes is good and easy to understand. Thank you. Marg
I made this last night. Loved that you could really tasted the ginger. I didn’t have sweet soy sauce then(and hadn’t read the comments to find out I could just add sugar to regular soy sauce.)
I love that this was an instant pot recipe so it cooks so nice & quickly!
I forgot to put the rice cooker on before I started this recipe, so I just left the instant pot on warm and added some snow peas to the instant pot.
Tasted great!
My sister & I finished it for lunch today – she too was impressed that you could actually taste the ginger!
Kudos on another great recipe!
Just ordered Sweet Soy Saucee, so next time we’ll see how it changes the flavor!
Made this for lunch today in instant pot….it was enak sekaliiiii!!
Really took us back to Indo/Singapore style flavors…and so easy. Will be making this many more times. This is my first Asian recipe in instant pot – what a winner. Thank you so much!
What type of ginger should you use? Old or young ?
Old.
Do you ever use hot water instead of cold so the time to pressure is faster? Like in this recipe for eg
Or is the time to pressurize part of the cooking?
Just use cold water. You don’t want to cook the chicken before real cooking.
Any tips on how to chop the wings into pieces? Thanks!
Just cut the wings into two parts – drummettes and wingettes.
hi. may I know how do I cook this with stove or slow cooker instead of instant pot?
Hi Laney, just follow the same instructions. Check the Cook’s Note area for details.
Wow tried it recipe I like it and I never forget this dish. It’s amazing
It would take me almost an hour to make only the chicken tender, your recipe is so simple yet hearty!
I love the golden vibrancy of the chicken and the greens!
Thaks for this! xoxo
Awesome, so glad you love the ginger soy chicken.
Hi!! Is there a substitute for sweet soy sauce? Thanks!
You can use regular soy sauce and add sugar to taste.
Thanks for the tip! About how much more soy and sugar should I put since I’m not too familiar with how sweet the sweet soy is?
Add 1 tablespoon more soy sauce and 1/2 tablespoon sugar. That should be good. Taste and add more sugar to taste.