Ginger Chicken

Ingredients

• 992 gBoneless, skinless chicken thighs
• 28 gFresh ginger, peeled and finely chopped
• 4Garlic cloves, chopped
• 1 tspChilli powder
• 28 gFresh coriander leaves, chopped
• 1 tbspFresh lime juice
• 2 tbspSunflower oil
• 2Onions
• 397 mlCoconut milk
• 1Chicken stock cube

Instructions

1. 1

   Marinate the chicken

   Cut each chicken thigh into three chunks and put them in a large bowl. Add the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp sunflower oil. Stir until the chicken is coated, then marinate in the fridge for at least 30 minutes.

2. 2

   Soften the onions

   Quarter the onions, then chop them finely. Heat the remaining 1 tbsp sunflower oil in a large frying pan over a medium heat. Add the onions and fry for 7 minutes, until softened.

3. 3

   Simmer the chicken

   Add the chicken and its marinade to the pan and cook over a high heat until the chicken starts to brown. Pour in the coconut milk and add the stock cube. Cover and simmer for 20 minutes, until the chicken is tender. Stir in the remaining coriander and serve warm from the pan with rice.

What is ginger chicken?

Ginger chicken is a broad name for chicken dishes built around the fresh, warming flavour of ginger. This version takes a takeout-style approach, pairing it with garlic, chilli, lime and a coconut milk sauce.

The method combines a short marinade with a covered simmer. Ginger and herbs season the chicken, while coconut milk and softened onion make a creamy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2298 calories, 190g protein, 35g carbs, 160g fat.

The chicken provides most of the protein, while coconut milk and sunflower oil contribute much of the fat. The onion and coconut milk supply most of the carbohydrates, with rice adding more if served alongside. For a more balanced plate, serve the chicken with a modest portion of rice and a generous side of vegetables.

Build flavour in the marinade

Fresh ginger: peel and chop it finely so it distributes through the chicken rather than leaving large, fibrous pieces.

Coriander: use half in the marinade and save the rest for the end, where it brings a fresh note to the finished sauce.

Marinating time: chill the coated chicken for at least 30 minutes, as directed. Keep it covered while it rests.

Soften the onions first

Onion base: cook the finely chopped onions in the oil for 7 minutes over a medium heat. They should soften before the chicken goes in, so keep the heat moderate and stir as needed.

Browning: turn the heat up when you add the chicken mixture. Cook until the chicken starts to brown, rather than expecting it to cook through at this stage.

Check the simmer

Covered cooking: once the coconut milk and stock cube are in, cover the pan and simmer for 20 minutes. Keep the heat low enough for a gentle simmer rather than a hard boil.

Doneness: the recipe's cue is tender chicken. Check a large chunk at the centre before serving; if it is not tender yet, continue cooking until it is.

Make the most of the sauce

Coconut milk creates a rich, creamy sauce that carries the ginger, garlic and chilli through the dish. Stir the pan before serving so the sauce and softened onions are evenly distributed.

Finish: add the remaining coriander after cooking to preserve its fresh flavour. Serve the chicken warm with rice, as suggested in the method.

Plan the cooking time

The stated total time is 60 minutes, including at least 30 minutes for marinating. Use that resting time to prepare the onions and other ingredients.

The chicken then cooks in the pan for 7 minutes with the onions and 20 minutes covered in the sauce. Allow a little flexibility at the simmering stage, since the recipe relies on tenderness as its final cue.

Recipe notes & tips

• Chop the ginger and garlic finely so they blend into the marinade.
• Reserve half the coriander before mixing the marinade to avoid using it all at the start.
• Let excess marinade cling to the chicken when transferring it to the hot pan.
• Use a pan large enough to brown the chicken without packing the pieces too tightly.
• Keep the pan covered during the 20-minute simmer to retain moisture.

Variations

• Adjust the chilli: use less chilli powder for a milder sauce.
• Add lime at the table: offer extra lime wedges for a sharper finish.
• Use chicken breast: cut it into chunks and check it carefully so it does not overcook.
• Add vegetables: serve with steamed vegetables alongside the chicken and rice.
• Change the herbs: use chopped fresh parsley in place of coriander if preferred.

Common mistakes to avoid

• Skipping the marinade: allow at least 30 minutes in the fridge for the flavours to season the chicken.
• Crowding the pan: the chicken may steam rather than start to brown, so use a large skillet.
• Cooking onions too quickly: use medium heat and give them the full 7 minutes to soften.
• Boiling the sauce hard: lower the heat after covering so the chicken simmers gently.
• Adding all the coriander early: reserve half to stir in at the end for a fresher finish.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions