Dig into an iconic Asian dish that’s zesty, easy to prepare, and full of nutrients.
In high school and college, one of my go-to Chinese takeout meals was ginger chicken—also known as lao jiang ji. It came soaked in a ginger-laced soy sauce with tender chunks of broccoli and a side of white rice. It’s still a favorite takeout order, but once I discovered how easy it was to make homemade ginger chicken, my local delivery guy has been visiting my house a lot less.
I’ve been excited to discover that homemade ginger chicken pairs great with so many other homemade Asian dishes. Recently, my friend made this as part of a larger spread of Asian-inspired treats. Egg rolls, fried rice, drunken noodles, you name it. This dish is dynamic enough to be paired with them all. Ginger chicken has a tasty balance of savory and spicy, ideal for satiating takeout cravings in a wholesome way.
Even better: ginger chicken is quick and easy to make. It takes 30 minutes, four simple steps, and only one pan. Yet, it tastes like a dish from an authentic Asian restaurant! For this reason, it can be both a casual weeknight dinner and a mouthwatering meal for special occasions. Each bite is full of spicy and slightly sweet flavors, while the broccoli is tender but not mushy. What more could you ask for?
Is Ginger Chicken Healthy?
For meat-eaters who need a lean protein with lots of flavor, this is a very health-conscious option. It’s high-protein but low-fat, with an additional benefit of fiber and other nutrients in the broccoli. That being said, it’s not suitable for all diets, such as vegetarian and vegan. You can make it vegan by skipping the oyster sauce, and using vegetable broth and Crispy Baked Tofu instead of chicken. To make it safe for those with a wheat allergy, use gluten-free soy sauce or coconut aminos.
What Does Ginger Do To Chicken?
Most obviously, ginger adds warm, spicy, and slightly aromatic flavor to the chicken, kicking the whole dish up a notch. But there’s another factor involved too, which is the tenderizing of the meat. Ginger has an enzyme called zingibain, which breaks down the muscle fibers in chicken to leave it soft and succulent. That’s why some chefs like to marinate their chicken in a ginger dressing or broth first, for about 15 minutes before cooking. This recipe makes it easy, though, cooking the ginger with both the broccoli and meat so that everything soaks up the zingy, peppery taste.
FAQs & Tips
Once cooled to room temperature, leftover ginger chicken can be stored in an airtight container. Refrigerate it for up to 4 days or freeze it for 1-2 months. If you go this route, make sure to thaw it in the fridge overnight before reheating. To reheat, simply cook it in a pan on the stove at medium heat with a splash of sesame or olive oil. Stir occasionally until it’s completely warmed through.
You can save yourself some time and energy by pre-cooking the broccoli the night before. Follow the first step to cook the broccoli and ginger, then place it in an airtight container. Once it’s cooled off, tuck it in the fridge to save for up to 24 hours. When you’re ready, continue with the recipe from step 2.
While this recipe calls for a pan, you can also use a wok. The benefit of using a wok is that it’s deeper and round enough to hold more than one batch of ginger chicken and broccoli. But a large frying pan works just as well if you’re only making one batch.
Serving Suggestions
Garnish your ginger chicken and broccoli with green onions, then serve with a side of Jasmine Rice, Garlic Noodles, Chicken Fried Rice, or Sesame Noodles. But don’t let the homemade Asian buffet stop there. This meal can get even better with Avocado Egg Rolls, Air-Fryer Potstickers, and Bok Choy. Have fun choosing your favorite takeout dishes and make them yours!
Ginger Chicken
Ingredients
- 1 1/2 tablespoons vegetable oil divided
- 2 1/2 cups small broccoli florets
- 4 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 1 pound boneless skinless chicken breast cut into 1-inch pieces
- Salt and pepper to taste
- 4 tablespoons oyster sauce
- 5 tablespoons low sodium chicken broth
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch
- Green onions chopped (for garnish)
Instructions
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In a large frying pan, heat 1/2 tablespoon of vegetable oil over medium heat. Add the broccoli florets and sauté for 3-4 minutes until they become tender. Next, incorporate the minced ginger and garlic, cooking for approximately 30 seconds until fragrant. After that, remove the broccoli from the pan and set it aside.
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Wipe the pan lightly and add the remaining 1 tablespoon of vegetable oil. Season the chicken pieces with salt and pepper and spread them in the pan in a single layer. Cook over high heat for 3-4 minutes per side until the chicken is golden brown and cooked through.
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Place the broccoli back in the pan. In a separate bowl, combine the oyster sauce, chicken broth, granulated sugar, toasted sesame oil, soy sauce, and cornstarch, whisking until smooth. Pour this mixture over the chicken and vegetables, then bring to a boil for 1 minute until the sauce thickens.
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Serve the ginger chicken hot, garnished with green onions, alongside steamed rice if desired.
Nutrition
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