Asian Ginger Chicken Recipe

Why You’ll Love This this Asian Ginger Chicken

This ginger chicken brings that perfect balance of tender, juicy chicken with a sauce that’s got just enough zing to wake up your taste buds without setting your mouth on fire.

The whole thing comes together in about an hour, and honestly, most of that time is just letting the chicken hang out in its marinade while you catch up on your latest Netflix obsession.

Plus, with all those colorful veggies and crunchy almonds on top, it looks like something you’d order at your favorite Asian restaurant, but you get to make it in your pajamas if you want.

Ingredients List

This ginger chicken recipe calls for ingredients you can probably find at your regular grocery store, though you might need to swing by the Asian aisle for a couple things.

• 1 egg white, beaten
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/8 teaspoon white pepper
• 1 lb boneless skinless chicken breast, in 1-inch cubes
• 1/2 teaspoon cornstarch
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon peanut oil
• 2 teaspoons peanut oil
• 1 medium green pepper, julienned
• 3 green onions, cut into 1-inch lengths
• 1/2 cup bamboo shoot, finely chopped
• 2-3 teaspoons fresh ginger, minced
• 1/4 cup slivered almonds, toasted
• This recipe packs plenty of lean protein from the chicken breast, which keeps things light without sacrificing flavor.
• Fresh ginger brings anti-inflammatory benefits, plus green peppers and onions add fiber and vitamins to the mix.
• The peanut oil provides healthy fats, though you could swap in avocado oil if that’s more your speed.
• Those almonds on top aren’t just for crunch – they add vitamin E and more healthy fats to round out the nutritional profile.

Step by Step Directions

Making this Asian ginger chicken involves marinating the chicken, preparing a sauce, then stir-frying everything together for a flavorful meal that’s ready in under an hour.

• Combine egg white, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and white pepper in a large resealable plastic bag.
• Add cubed chicken to the bag, seal, and turn to coat completely.
• Refrigerate the marinated chicken for 30 minutes.
• Mix together 1/2 teaspoon cornstarch, rice vinegar, 2 tablespoons soy sauce, and sugar until smooth for the sauce.
• Drain chicken and discard the marinade.
• Heat 1 tablespoon peanut oil in a large skillet or wok over high heat.
• Stir-fry the chicken until no longer pink, then remove and keep warm.
• Add remaining 2 teaspoons oil to the same pan.
• Stir-fry green pepper and green onions for 2 minutes.
• Add bamboo shoots and minced ginger, continuing to stir-fry for 3-4 minutes until vegetables are crisp-tender.
• Stir the sauce mixture and add it to the pan.
• Bring to a boil and cook for 2 minutes, stirring constantly until thickened.
• Return chicken to the pan and heat through.
• Sprinkle with toasted slivered almonds before serving.
• Serve over rice if desired.

For the freshest flavor, consider using a professional spice grinder to process whole ginger root instead of using pre-ground ginger powder.

Substitutions and Variations

• Make it gluten-free – Use tamari instead of soy sauce and double-check that your cornstarch is certified gluten-free, because cross-contamination is sneaky like that
• Bulk it up – Double the vegetables and add water chestnuts or mushrooms to make this stretch further when you’re feeding a crowd or just want more leftovers

Additional Things to Serve With This Dish

This ginger chicken pairs beautifully with so many sides that you’ll never get bored, trust me on this one.

• Jasmine or basmati rice – The fluffy, fragrant grains soak up that glossy sauce like little flavor sponges, and honestly, what’s Asian takeout without rice?
• Coconut rice – Cook your rice in half water, half coconut milk for something a little more special when you’re feeling fancy.
• Steamed broccoli or snap peas – Because we all need our vegetables, and the bright green color makes your plate look like you actually know what you’re doing.
• Egg noodles or lo mein – Turn this into a noodle dish by tossing everything together, which is perfect when you want something more substantial.
• Simple cucumber salad – A quick mix of sliced cucumbers, rice vinegar, and a pinch of sugar cuts through the richness beautifully.
• Steamed dumplings – Whether they’re pork, vegetable, or chicken, dumplings make everything feel like a proper feast.
• Asian slaw – Cabbage, carrots, and a sesame dressing add that satisfying crunch that makes every bite interesting.

Cooking Tips & Tricks (Chef’s Notes)

Getting this ginger chicken just right comes down to a few key moves that’ll save you from the disappointment of soggy chicken and bland sauce.

• Don’t skip the marinade time – Those 30 minutes aren’t optional, they’re what transforms plain chicken into something that actually tastes like it belongs in this dish.
• Pat your chicken dry before marinating – Wet chicken won’t hold onto that marinade properly, and nobody wants their protein swimming around like it’s at a sad pool party.
• Get your wok or skillet screaming hot – If it’s not hot enough to make that satisfying sizzle when the chicken hits, you’ll end up steaming instead of stir-frying.
• Cook in batches if needed – Overcrowding the pan is the fastest way to turn your beautiful stir-fry into a mushy mess, and trust me, there’s no coming back from that.
• Keep everything moving – Stir-frying means constant motion, so have your spatula ready and don’t get distracted by your phone.
• Prep everything first – Once you start cooking, this dish moves fast, so having all your ingredients chopped and ready prevents that frantic scrambling that leads to burnt garlic.
• Toast those almonds yourself – Pre-toasted ones from the store taste like cardboard compared to the nutty, fragrant ones you can make in a dry skillet in just 2-3 minutes.
• Taste your sauce before adding it – A quick finger dip tells you if you need more sweet, salty, or tang, because adjusting afterward is nearly impossible.

Nutritional Facts

This ginger chicken recipe delivers a balanced mix of lean protein and fresh vegetables while keeping calories in check – perfect for when you want takeout flavors without the guilt.

• Calories per serving: Approximately 285-320 calories (serves 4)
• Protein powerhouse: 26-28 grams of high-quality complete protein from chicken breast
• Low in saturated fat: Only 2-3 grams per serving, thanks to lean chicken and minimal oil
• Carbohydrates: 8-10 grams, mostly from vegetables and the light sauce
• Fiber boost: 2-3 grams from green peppers, bamboo shoots, and green onions
• Healthy fats: 12-15 grams, primarily from heart-healthy peanut oil and almonds
• Sodium content: 650-750mg per serving (mainly from soy sauce)
• Key vitamins: Rich in vitamin C from bell peppers, vitamin B6 from chicken, and vitamin E from almonds
• Essential minerals: Good source of phosphorus, selenium, and magnesium
• Anti-inflammatory benefits: Fresh ginger provides gingerol compounds that may help reduce inflammation
• Antioxidant content: Bell peppers and almonds contribute vitamin E and other protective compounds
• Low sugar: Only 3-4 grams of added sugar from the sauce

Fun “Did You Know?”

Did you know that ginger was once so valuable it was traded ounce-for-ounce with gold? I find it fascinating that this humble root we casually toss into our stir-fries was once worth a fortune.

Here’s another interesting tidbit: ginger can actually help tenderize chicken naturally due to its enzymes, making your meat incredibly succulent.

The combination of ginger and soy sauce in Asian cooking isn’t just about flavor—it’s also about preservation. Ancient cooks uncovered this pairing kept meat fresh longer before refrigeration existed, which is why it became such a staple in Asian cuisine.