Spicy Ginger Chicken

This spicy ginger chicken is a straightforward one-pan dinner that delivers big flavor. It features tender chicken thighs in a savory sauce that has a nice balance of sweet and spicy notes from apricot jam and fresh chili.

With about 15 minutes of prep and mostly hands-off simmering time, this dish is a good choice for a busy weeknight. The sauce comes together right in the pan, making cleanup simple.

Why will you love Spicy Ginger Chicken?

Tossing the chicken with spices before cooking allows the flavors to penetrate the meat for a more seasoned result.

Using apricot jam is a simple way to add sweetness and body to the sauce, helping it cling to the chicken and carrots.

A cornstarch slurry mixed in at the end is a reliable method for thickening the sauce to a pleasant consistency without lumps.

Spicy Ginger Chicken Ingredients

• Chicken Thighs: Boneless, skinless thighs stay moist and tender during simmering. You can use chicken breasts, but reduce the simmer time to about 15-20 minutes to avoid drying them out.

• Apricot Jam: This is the key to the sauce’s sweet-savory balance. In a pinch, peach jam or even orange marmalade would also work.

• Red Chili: A fresh Fresno or red jalapeño adds a bright heat. For a pantry option, use 1/4 to 1/2 teaspoon of red pepper flakes.

• Paprika: Standard sweet paprika gives color and mild flavor. Using smoked paprika will add a noticeable smoky depth to the dish.

• Ginger: Fresh ginger is essential for the sharp, warm flavor. Look for firm, smooth-skinned ginger root at the grocery store.

Exact quantities are in the recipe card below.

How to Make Spicy Ginger Chicken

Step 1: Season and Brown the Chicken

First, toss the chicken pieces in a bowl with the onion, ginger, garlic, and all the dry spices. Heat some oil in a large skillet and add the seasoned chicken mixture. Cook until the chicken is lightly browned.

Step 2: Simmer with Sauce Ingredients

Next, add the chopped chili, apricot jam, carrots, and chicken stock to the skillet. Stir everything together and bring it to a boil. Once boiling, reduce the heat, cover the pan, and let it simmer for about 30 minutes until the chicken is tender.

Step 3: Thicken and Finish

To finish the dish, make a slurry by mixing cornstarch and a little cold water. Stir the slurry into the pan to thicken the sauce. Let it bubble for a minute, then remove from the heat and stir in fresh cilantro.

What to Serve with Spicy Ginger Chicken

This dish is wonderful served over fluffy white or brown rice to soak up all the sauce. Steamed green beans or broccoli on the side would also be a nice addition.

Helpful Tricks for Spicy Ginger Chicken

For food safety, always ensure chicken is cooked to a minimum internal temperature of 165°F (74°C).

You can adjust the spiciness by using more or less red chili or red pepper flakes.

If you don’t have apricot jam, peach or pineapple jam are good alternatives.

For a deeper flavor, you can use smoked paprika instead of sweet paprika.

How to Store and Freeze Spicy Ginger Chicken

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave until heated through.

Spicy Ginger Chicken Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts. Cut them into 1-inch cubes and reduce the simmer time to 15-20 minutes, as they cook faster and can become dry if overcooked.

How spicy is this recipe?

The spice level is moderate but easily adjustable. For less heat, use half a chili and remove the seeds, or start with just 1/4 teaspoon of red pepper flakes. For more heat, add extra chili.

Can I add other vegetables?

Certainly. Bell peppers or snap peas would be a great addition. Add quicker-cooking vegetables like bell peppers during the last 10 minutes of simmering so they don’t get too soft.

Spicy Ginger Chicken

Tender chicken thighs simmered in a sweet and spicy sauce with ginger, garlic, and a hint of apricot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces, 900g
• 1 large yellow onion sliced
• 1 tbsp finely chopped fresh ginger
• 2 cloves garlic minced
• 2 tsp paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 1 red chili finely chopped, or 1/2 tsp red pepper flakes
• 2 tbsp apricot jam
• 2 large carrots peeled and sliced into rounds
• 1 1/2 cups chicken stock 360ml
• 1 tbsp cornstarch
• 1/4 cup chopped fresh cilantro for garnish

Instructions

 

• In a large bowl, combine the chicken pieces, sliced onion, ginger, garlic, paprika, ground coriander, cumin, salt, and pepper. Toss well to coat the chicken evenly.
• Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and onion mixture. Cook, stirring occasionally, for 5-7 minutes, until the chicken is lightly browned on all sides.
• Stir in the chopped chili, apricot jam, sliced carrots, and chicken stock. Bring the mixture to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 30 minutes, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C) on a meat thermometer.
• In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a smooth slurry.
• Increase the heat to medium, pour the slurry into the skillet, and stir constantly. Cook for 1-2 minutes until the sauce has thickened.
• Remove from the heat. Taste and adjust seasoning with more salt if needed. Stir in the fresh cilantro before serving.

Notes

For food safety, always ensure chicken is cooked to a minimum internal temperature of 165°F (74°C).

You can adjust the spiciness by using more or less red chili or red pepper flakes.

If you don't have apricot jam, peach or pineapple jam are good alternatives.

For a deeper flavor, you can use smoked paprika instead of sweet paprika.

Keyword chicken thigh recipe, easy weeknight meal, one pot dinner, spicy chicken, spicy ginger chicken