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A close-up of spicy ginger chicken with a glossy sauce and cilantro garnish.

Spicy Ginger Chicken

Tender chicken thighs simmered in a sweet and spicy sauce with ginger, garlic, and a hint of apricot.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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