featured 1129

Ginger-Braised Chicken with Soy and Scallions Recipe

Ginger Braised Chicken

A high-resolution image shows ginger braised chicken served over white rice in a black ceramic bowl, garnished with chopped scallions. The glossy glaze of the chicken contrasts beautifully with the wooden surface beneath the bowl.
Ginger Braised Chicken is a cozy, flavor-packed dish simmered in soy, honey, and aromatics until tender and glossy.
Servings: 2 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Equipment

  • Frying Pan

Ingredients 

  • 16 oz skin-on, boneless chicken thighs, cut into 1-inch chunks (see note)
  • 4 –5 slices ginger
  • 4 –5 slices garlic
  • 2 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 star anise
  • ¼ cup water
  • 1 tsp cornstarch + 1 tsp water (slurry)
  • Optional: scallions for garnish

Instructions 

  • In a pan, combine soy sauce, shaoxing wine, sesame oil, brown sugar, garlic, ginger, honey, star anise, and water. Bring to a light simmer.
  • Add the chicken pieces, cover, and cook gently for 15 minutes, until the chicken is mostly cooked through.
  • Uncover, flip the chicken, and simmer another 5 minutes to even out the cooking and flavor.
  • Increase heat to high, stir in the cornstarch slurry, and cook briefly until the sauce thickens into a glossy glaze.
  • Serve the chicken over rice and garnish with scallions if desired.

Notes

I prefer skin-on thighs for flavor and richness, but boneless skinless thighs or chicken breast will work—adjust cook time as needed.

Nutrition

Serving: 1 servingCalories: 620kcalCarbohydrates: 22gProtein: 36gFat: 40g

Nutrition information is automatically calculated and should be used as an approximation.

Like this recipe? Rate & Comment Below!

Why Soy, Ginger, and Honey Make the Perfect Trio

Ginger Braised Chicken delivers bold, layered flavor with minimal fuss. The sauce brings together soy sauce, shaoxing wine, sesame oil, honey, and a touch of brown sugar, simmered with garlic, fresh ginger, and star anise. In under 30 minutes you’ll have tender chicken coated in a glossy, savory-sweet glaze that tastes rich and satisfying.

A spoonful of glossy, thick ginger braised chicken is being drizzled over a fresh bowl of steamed white rice, showcasing the final serving step.

Built Around Classic Flavors

This dish centers on aromatics: ginger and garlic infuse the sauce as it simmers, while star anise adds a subtle, warm note without overpowering. Honey and brown sugar provide gentle sweetness to balance the umami of soy, creating a well-rounded profile that’s comforting and memorable.

Ginger Braised Chicken Recipe

Main Ingredients

  • 16 oz skin-on, boneless chicken thighs, cut into 1-inch chunks (see note)
  • 4–5 slices ginger
  • 4–5 slices garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon shaoxing wine
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 star anise
  • ¼ cup water
  • 1 teaspoon cornstarch + 1 teaspoon water (slurry)
  • Optional: scallions for garnish

How to Make Ginger Braised Chicken

In a pan, combine soy sauce, shaoxing wine, sesame oil, brown sugar, garlic, ginger, honey, star anise, and water. Bring to a light simmer.

A glass container of honey is being poured into a pan containing garlic, ginger, and soy sauce, forming the rich and aromatic braising base for the chicken.

Add the chicken, cover the pan, and cook for 15 minutes until mostly cooked through.

Chunks of chicken thigh are shown simmering in a dark soy-based sauce with visible slices of ginger and garlic, absorbing deep umami flavors.

Uncover, flip the pieces, and simmer another 5 minutes to ensure even cooking and flavor absorption.

A cornstarch slurry is being poured into the simmering ginger soy chicken mixture, helping thicken the sauce to a glossy finish.

Turn the heat to high, stir in the cornstarch slurry, and cook until the sauce thickens and becomes glossy.

A spoonful of glossy, thick ginger braised chicken is being drizzled over a fresh bowl of steamed white rice, showcasing the final serving step.

Serve over rice and garnish with scallions if you like.

Tips and Variations

• Use bone-in thighs or drumsticks for a heartier result; increase cooking time as needed.

• Add sliced mushrooms, bok choy, or baby bok choy in the last 5 minutes for extra vegetables.

• Swap maple syrup for honey to change the sweetness profile slightly.

• If you prefer a stronger anise note, add an extra star anise pod while simmering.

• Serve with jasmine or short-grain rice to soak up the sauce.

Low Effort, High Reward

This recipe is intentionally simple: no searing or lengthy prep required. Everything cooks in one pan, and the cornstarch slurry quickly turns the braising liquid into a sticky, restaurant-style glaze. It’s perfect for weeknights yet presentable enough for guests.

A high-resolution image shows ginger braised chicken served over white rice in a black ceramic bowl, garnished with chopped scallions. The glossy glaze of the chicken contrasts beautifully with the wooden surface beneath the bowl.

Why I Keep Coming Back to Ginger Braised Chicken

It’s a rare combination of comfort and speed. The familiar flavors feel homey, while the star anise gives a subtle twist that lifts the dish. It’s a reliable favorite for family dinners and quick weeknight meals alike.

Frequently Asked Questions

Can I make this ahead of time?

Yes. The flavors meld and deepen after resting. Refrigerate for up to 3 days and reheat gently on the stove.

Do I have to use star anise?

No. Star anise adds a subtle warmth and complexity, but omitting it won’t ruin the dish.

Can I make this without skin-on chicken?

Yes. Skin-on pieces add extra richness and help lock in moisture, but skinless cuts work if you prefer them—watch cook time to avoid drying out.

More Recipes to Try

If you enjoy braised dishes, try similar recipes on the site for other savory-sweet mains and one-pan meals.