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We love chinese food but don’t want to settle for takeout all the time. So we are always looking for easy foolproof chinese recipes that will give our favorite restaurant a run for it’s money. This asian style recipe for sticky ginger thighs is now a weekly feature on our dinner menu because it’s really simple, but tastes like it took hours to make.
Ginger and soy sauce make the best combination for any chinese dish, and they really stand out in this one. It takes only a half hour to cook if you marinate the chicken the previous night or before leaving for work. After that it’s just about plonking everything in the pan and letting it simmer till done.
This dish tastes best with chicken thighs, but can also be made with breast meat. Although cooking times will have to be adjusted so that the breast meat doesn’t dry out and remains juicy.
We always have this with a side of steamed veggies and rice to balance the meal. Leftover chicken can be shredded and used in an asian style salad, or in fried rice.
- 6 skinless, bone-in Chicken Thighs
- 2 tablespoons Oil
- 1 teaspoon grated Ginger
- 1/4 cup Soy Sauce
- 2 tablespoons Honey
- 1 tablespoon Rice Wine Vinegar
- 1/2 piece of Ginger, julienned
- 1 Thai Red Chili, slit lengthwise
- 1/2 teaspoon Chili Flakes
- 2 medium sized Onions, roughly sliced
- 1/4 cup Chicken Broth
- Salt to taste
- Spring Onions for topping
- Marinate the chicken with grated ginger, soy sauce, honey and vinegar for at least half an hour, and preferably overnight.
- In a pan, heat oil and saute the ginger juliennes and thai red chili. Fish out the chicken pieces from the marinade and add them to the hot pan. Reserve the marinade. Sear on high heat for 3 minutes on each side.
- Add onions, chili flakes, remaining marinade, broth and salt to the pan.
- Cover and cook for 20-25 minutes till the chicken is cooked through. The sauce will thicken as the chicken cooks.
- Sprinkle with chopped spring onions and serve hot.