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Asian Chicken Recipe

Asian Chicken Recipe (Better Than Takeout, Quicker Than Delivery)

Juicy soy-ginger-sesame chicken cooked in a simple, flavorful pan sauce that doubles as a marinade. Easy enough for busy weeknights, flexible with chicken thighs or breasts, and great served with rice, noodles, or stir-fried veggies.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian-inspired
Servings 4 servings

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs trimmed; can substitute chicken breasts
  • 1/3 cup low-sodium soy sauce or regular soy sauce; tamari for gluten-free
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons neutral oil such as avocado, canola, or grapeseed oil, divided
  • 3 cloves garlic fresh, minced (about 1 tablespoon)
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons water
  • 1 tablespoon cornstarch for thickening the sauce
  • 1 tablespoon sriracha or other chili sauce optional, for heat
  • 1 teaspoon sesame seeds plus more for garnish
  • 1/2 teaspoon black pepper
  • 2 green onions thinly sliced, for garnish
  • extra sesame seeds for topping
  • cooked rice, brown rice, or noodles for serving
  • 1 red bell pepper sliced, optional
  • 1 cup snap peas or green beans optional
  • 1 cup broccoli florets optional

Instructions
 

  • Pat the chicken thighs dry with paper towels and trim any excess fat. If the pieces are large, cut them into 2–3 inch chunks so they cook quickly and evenly and absorb more flavor.
    2 pounds boneless, skinless chicken thighs
  • In a medium bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, water, minced garlic, grated ginger, sriracha (if using), sesame seeds, and black pepper. Taste and adjust sweetness or salt as desired.
    1/3 cup low-sodium soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons water, 3 cloves garlic, 1 tablespoon fresh ginger, 1 tablespoon sriracha or other chili sauce, 1 teaspoon sesame seeds, 1/2 teaspoon black pepper
  • Place the chicken in a large zip-top bag or shallow dish. Pour in about two-thirds of the marinade and toss to coat. Reserve the remaining marinade in a small bowl for later. Let the chicken marinate for at least 20 minutes at room temperature, or up to 8 hours in the refrigerator.
    2 pounds boneless, skinless chicken thighs
  • Whisk the cornstarch into the reserved marinade until completely smooth with no lumps. Set aside near the stove; this will become the thickened sauce for the chicken.
    1 tablespoon cornstarch
  • Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the bell pepper, snap peas or green beans, broccoli, or any combination of veggies you like. Stir-fry for 3–4 minutes until crisp-tender. Transfer to a plate and set aside.
    2 tablespoons neutral oil, 1 red bell pepper, 1 cup snap peas or green beans, 1 cup broccoli florets
  • In the same skillet, add the remaining 1 tablespoon neutral oil. Remove the chicken from the marinade, letting the excess drip off, and discard the used marinade. Add the chicken in a single layer, working in batches if needed. Cook for 4–5 minutes on the first side without moving it much to develop a good sear.
    2 pounds boneless, skinless chicken thighs, 2 tablespoons neutral oil
  • Flip the chicken pieces and cook for another 3–5 minutes, until cooked through and the internal temperature reaches 165°F (74°C). If using chicken breasts, reduce the cook time slightly and watch closely to avoid drying them out.
    2 pounds boneless, skinless chicken thighs
  • Stir the cornstarch-marinate mixture, then pour it into the skillet with the cooked chicken. Reduce the heat to medium. Stir gently and let the sauce bubble for 2–3 minutes, until it thickens into a shiny glaze that coats the chicken.
    1 tablespoon cornstarch
  • If you cooked veggies, add them back into the pan and toss with the chicken and sauce until everything is evenly coated and heated through.
    1 red bell pepper, 1 cup snap peas or green beans, 1 cup broccoli florets
  • Turn off the heat. Sprinkle sliced green onions and extra sesame seeds over the top. Taste and adjust seasoning if needed. Serve immediately over cooked rice, brown rice, or noodles.
    2 green onions, extra sesame seeds, cooked rice, brown rice, or noodles

Notes

Variations: For honey garlic sesame chicken, increase honey to 4 tablespoons, add an extra clove of garlic, and omit the sriracha. For spicy Asian chicken thighs, use all thighs and double the sriracha or add crushed red pepper. For a lighter version, use boneless, skinless chicken breasts and reduce the oil slightly. You can also add orange juice and zest for an orange-ginger twist or double the vegetables for a veggie-heavy stir fry. Storage: Refrigerate cooked chicken (and veggies) up to 4 days or freeze up to 3 months; reheat gently on the stove with a splash of water or in the microwave in short bursts.
Keyword Asian chicken, easy chicken recipe, Healthy Dinner, soy ginger chicken, Stir-Fry, Weeknight meal
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