Ingredients
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1/4 cup packed light brown sugar
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3 tablespoons soy sauce
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2 tablespoons Shaoxing wine or rice vinegar
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1/8 teaspoon freshly ground white pepper
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1/2 cup plus 1 tablespoon tap water, divided
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4 scallions, sliced
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1 tablespoon olive oil
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1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs)
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 1/2 tablespoons fresh ginger
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2 cloves garlic, chopped
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2 teaspoons cornstarch
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sesame seeds for garnish
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2 cups cooked long-grain white rice, for serving
Directions
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Gather all ingredients.
![Ginger Chicken ingredients on a white counter]()
Dotdash Meredith Food Studios
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Whisk together brown sugar, soy sauce, Shaoxing wine, white pepper, and 1/2 cup of the water until combined; set aside. Thinly slice scallions, and separate white and light green parts from dark green parts; set aside.
![Sliced scallions on a wooden cutting board next to sauce in a glass bowl with a whisk]()
Dotdash Meredith Food Studios
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Heat oil in a large skillet over medium-high until shimmering. Sprinkle both sides of chicken evenly with salt and black pepper. Add chicken to skillet, rounded sides down, and cook until golden brown, about 10 minutes. Flip chicken, and continue to cook until a thermometer inserted into thickest portion registers 165 degrees F (73 degrees C), about 5 minutes. Transfer to a large plate, and cover loosely with aluminum foil to keep warm.
![Hand using tongs to lift chicken in a pan on a burner]()
Dotdash Meredith Food Studios
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Add ginger, garlic, and reserved white and light green scallion parts to drippings in skillet, and cook over medium-high, stirring often, until garlic and ginger are fragrant and lightly toasted, and scallions are starting to fall apart, 3 to 4 minutes.
![Hand using wooden spoon to mix garlic and scallions cooking in a pan on a burner]()
Dotdash Meredith Food Studios
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Whisk together cornstarch and remaining 1 tablespoon water until smooth. Add cornstarch mixture and soy sauce mixture to skillet. Bring to a boil over medium-high. Reduce heat to low to maintain a simmer, and cook, stirring constantly, until sauce thickens and coats the back of a spoon, about 1 minute. Remove from heat.
![Hand using wooden spoon to mix ginger sauce in a pan on a burner]()
Dotdash Meredith Food Studios
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Return chicken and any residual juices to skillet, tossing to coat evenly in soy sauce mixture. Garnish with sesame seeds and dark green scallion parts. Serve over rice.
![Ginger Chicken in a pan on a counter]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 547 | Calories |
| 20g | Fat |
| 40g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 547 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 5g | 26% |
| Cholesterol 207mg | 69% |
| Sodium 1125mg | 49% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 2g | 7% |
| Total Sugars 12g | |
| Protein 46g | 92% |
| Vitamin C 3mg | 4% |
| Calcium 124mg | 10% |
| Iron 4mg | 24% |
| Potassium 647mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
