Soy ginger chicken

A closer look

Why this combination works

Ginger and garlic give a soy-based sauce a bright aromatic edge. Honey balances the saltiness, and rice vinegar adds acidity so the finish does not feel heavy. A small amount of cornflour turns the liquid into a glossy coating.

What you need for soy ginger chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Reduced-salt soy sauce. Soy sauce adds savoury depth and seasoning. Reduced-salt soy gives more room for the sauce to reduce without becoming overly salty; it is not the same as dark soy sauce.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Honey. Honey balances acidity, heat or salt with a rounded sweetness. It also helps a reduced sauce coat the chicken; keep it moving in the pan to avoid scorching.
• Ginger. Ginger brings fresh warmth and a bright, aromatic edge. Grating it finely helps the flavour spread through the sauce without leaving fibrous chunks.
• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Rice vinegar. Rice vinegar supplies a clean acidity that balances sweet and salty sauce ingredients. Use unseasoned rice vinegar where possible, as seasoned varieties contain added sugar and salt.
• Cornflour slurry. Cornflour thickens the sauce without adding much flavour. Mix it with cold water first to prevent lumps, then stir into the hot liquid and simmer until glossy.

How to make soy ginger chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Whisk soy sauce, water, honey, ginger, garlic and vinegar together. Pour into the pan and simmer for 3 minutes. Add the cornflour slurry and stir for 1 minute until glossy.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with rice and pak choi.