Garlic Ginger Chicken Recipe

Ingredients

• 2 largeboneless, skinless chicken breasts
• 15 ml (1 tablespoon)ginger paste
• 60 ml (1/4 cup)low-sodium soy sauce
• 15 ml (1 tablespoon)grapeseed or vegetable oil
• 15 ml (1 tablespoon)pressed garlic
• 15 ml (1 tablespoon)honey
• About 450 g (3 cups)sliced brown mushrooms
• 10 ml (2 teaspoons)sesame oil
• 6–8scallions, white and light green parts cut into 2.5 cm (1-inch) pieces, dark green parts chopped
• 2 × 159 g (2 × 5.6 oz)yakisoba noodle packages, seasoning packets discarded
• 30 ml (2 tablespoons)low-sodium soy sauce
• 15 ml (1 tablespoon)rice vinegar
• 15 ml (1 tablespoon)brown sugar
• A sprinkle, optionaltoasted sesame seeds, for garnish

Instructions

1. 1

   Marinate the chicken

   Put the chicken breasts in a resealable bag. In a small bowl, whisk together the ginger paste, 60 ml soy sauce, grapeseed or vegetable oil, garlic and honey. Pour the mixture over the chicken, seal the bag while pressing out excess air, and refrigerate for 5–10 minutes.

2. 2

   Cook the chicken

   Heat a heavy skillet over medium-high heat. Remove the chicken from the bag, keeping the marinade, and cook for 3 minutes on one side. Turn the chicken, lower the heat, then add the reserved marinade and 120 ml (1/2 cup) water. Cover and cook for 10 minutes. Turn off the heat and leave the chicken to rest in the pan for a further 5 minutes.

3. 3

   Cook the noodles

   Meanwhile, heat a wok or large skillet over medium-high heat. Cook the mushrooms for 2–4 minutes, then add the sesame oil, white and light green scallion pieces, and yakisoba noodles; toss to combine. Add 30 ml (2 tablespoons) water, 30 ml soy sauce, rice vinegar and brown sugar. Toss again and cook for about 3–5 minutes, until the noodles are hot and slightly browned.

4. 4

   Slice and serve

   Transfer the chicken to a chopping board and cut it across the grain into strips. Divide the noodles between two bowls and top each with one sliced chicken breast. Finish with the chopped dark green scallion pieces and sesame seeds, if using.

What is garlic ginger chicken?

This dish pairs chicken seasoned with ginger, garlic, soy and honey with yakisoba noodles, mushrooms and scallions. It draws on flavours common across several Asian cuisines, though this particular combination is a home-style noodle bowl rather than a single traditional regional dish.

The quick marinade gives the chicken a savoury-sweet coating, while cooking the noodles separately lets their edges brown slightly before they meet the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 729 calories, 54g protein, 59g carbs, 33g fat.

The noodles and honey supply much of the carbohydrate, while the chicken provides most of the protein. Oil, sesame oil and sesame seeds contribute fat, alongside smaller amounts from the chicken. To balance the bowl, serve it with extra vegetables such as steamed greens or a crisp salad.

The quick marinade

Marinating time: The chicken needs only 5–10 minutes in the ginger, garlic, soy, oil and honey mixture. Keep the reserved marinade for the covered cooking stage, as directed in the method.

Choosing the noodles

Yakisoba packets: Discard the seasoning sachets and use the noodles themselves; the sauce here is made from soy, rice vinegar and brown sugar. Separate the noodles gently as you toss them into the pan so they warm evenly.

Getting tender chicken

Pan heat: Start the chicken over medium-high heat for 3 minutes on one side, then turn it and lower the heat before adding the marinade and water. Covering the skillet for 10 minutes and resting the chicken for 5 minutes completes the method without rushing the rest.

Doneness: The recipe gives a cooking time rather than a visual test. Check that the thickest part of each breast is fully cooked before slicing.

Browning the noodles

Mushrooms first: Give the sliced mushrooms 2–4 minutes in the hot pan before adding the sesame oil, scallions and noodles. Toss the noodles with the sauce and cook for 3–5 minutes, until warmed through with some light browning.

Pan space: Use a wok or a large skillet so the noodles can be tossed without spilling. If your pan is small, work carefully to keep the mixture moving.

Serving the bowls

Slice the chicken across the grain for tender-looking strips, then arrange it over the noodles. The dark green scallions and optional sesame seeds add a fresh, nutty finish.

Serve the bowls straight away, while the noodles are hot. For a more rounded meal, add a simple side of vegetables.

Recipe notes & tips

• Measure the marinade ingredients before adding them to the chicken so the brief marinating time is easy to manage.
• Keep the chicken marinade separate until it goes into the skillet for cooking, as in the method.
• Use a large pan for the noodles so they can be tossed with the sauce and brown lightly.
• Cut the scallions before cooking, separating the pale pieces from the dark green garnish.
• Rest the chicken for the full 5 minutes before slicing to give you time to finish the noodles.

Variations

• Add greens: Toss in a handful of spinach near the end of cooking the noodles.
• Use another mushroom: Replace the brown mushrooms with sliced shiitake or chestnut mushrooms.
• Add chilli: Sprinkle chilli flakes over the noodles for a hotter bowl.
• Swap the noodles: Use another plain noodle variety, cooking it according to its packet instructions first.
• Finish with lime: Add a squeeze of lime at the table for a sharper note.

Common mistakes to avoid

• Skipping the marinade rest: Give the chicken at least 5 minutes in the mixture before cooking.
• Discarding the marinade: Reserve it when removing the chicken, then add it to the skillet with the water.
• Keeping the heat high: Lower the skillet heat after turning the chicken, as directed, before covering it.
• Crowding the noodle pan: Use a large wok or skillet so the noodles can be tossed and brown rather than clumping.
• Slicing with the grain: Cut across the visible muscle fibres for easier-to-chew strips.

How to store

Refrigerate leftover chicken and noodles in an airtight container and use within 3 days. Reheat until piping hot, adding a splash of water if the noodles seem dry; store the sesame garnish separately if possible.

Frequently asked questions