Ginger Chicken…when the heat strikes!!!


Ginger Chicken cause Summer is here…yikes!!! Hate it…not Ginger Chicken but Summer!!!..the Delhi Summer…its hot and humid…and of course that means I will make things that require the least amount of chopping, cooking etc…quick in and out of the kitchen…and this fits the bill…our lunch yesterday…

Ginger Chicken


  • Chicken thighs, boneless and skinless, 500 gms
  • Onions, finely chopped, 1 large
  • Light Soy Sauce, 4 tbsp
  • Vinegar, 4 tsp
  • Honey, 2 tbsp
  • Fresh Ginger, finely grated, 2 tbsp
  • Oil, 2 tbsp
  • Water, about ¼ cup
  • Sesame seeds, 1 tbsp
  • Green onions, for garnishing
  • Salt and Pepper, if needed to taste

Cut the chicken into bite sized pieces.

Whisk together the light soy sauce, vinegar, honey, and ginger in a bowl.

Add in the chicken and stir to coat well.

If you can, leave to marinate for at least half an hour.

Once ready to cook, strain the chicken from the marinade and keep aside.

Heat a wok or frying pan over medium heat and add oil.

Once hot, add the chicken and stir fry in batches till almost done. Do remember that the chicken and marinade have honey in it so if the pan is too hot , the sugar will burn and get bitter; if the pan is too cool, chicken will braise in its own water instead of frying. Please adjust heat accordingly.

Once done, take the chicken out and keep aside.

Add the chopped onion and the reserved marinade to the pan.

Fry for 10-15 seconds and add water.

Let the mixture come to a boil and reduce the heat.

Let it simmer for a couple of minutes till onions go soft and the sauce reduces to coating consistency. Check and adjust seasonings.

Add the chicken back in and mix well. Sprinkle sesame seeds, mix and take the chicken off the heat.

Garnish with green onions and serve with rice.



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