Ginger Chicken Recipe Chinese Restaurant Style

Ginger Chicken

This Ginger Chicken Recipe will remind you of a delicious dish from your favorite Chinese restaurant. The key to a tasty ginger chicken dish is fresh ginger, and lots of it. You won’t need hard to find ingredients, just a little soy sauce, sesame oil, and some fresh produce will make all of the difference.

What You Need To Make This Ginger Chicken Recipe

1 lbs. CHICKEN
1 Tbsp CORN STARCH
1 Tbsp SESAME OIL
1 Tbsp SOY SAUCE
SALT and PEPPER (to taste)
4-6 cloves GARLIC
½ cup GINGER
½ cup ONION
½ to 1 cup CARROTS
½ to 1 cup CASHEWS
1 cup chopped Zucchini or other veggies (optional)
some OIL for sauteing
HOT PEPPER (optional)

Sauce Ingredients:
1 Tbsp SESAME OIL
2 Tbsp SOY SAUCE
2 Tbsp RICE VINEGAR
2-3 Tbsp JAM (or substitute sugar)
1 Tbsp CORN STARCH
½ to 1 cup WATER

Ginger Chicken
Best Ginger Chicken Recipe

How To Make Ginger Chicken

  • Use skinless and boneless white or dark meat chicken, whichever you prefer.
  • Chop chicken into bite-sized pieces and place into a bowl.
  • Add 1 Tbsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp corn starch, and salt and pepper to taste.
    Mix well with the chicken and then set the bowl aside.
  • In another bowl, combine sauce ingredients and set aside.
  • Prepare the veggies; this dish will cook fast, so have all the veggies chopped before beginning to cook the chicken.
  • Chop fresh ginger into matchstick sizes; fresh ginger and lots of it make this recipe delicious,so don’t be shy with the ginger.
  • Cut carrots into matchstick sizes.
  • Finely chop the garlic.
  • Chop onions (I prefer green onions if I have them on hand, but any onion will work.
  • Chop hot pepper if desired; the fresh ginger will add a bit of bite to the dish,
    so skip the pepper if you prefer a milder recipe.
  • Heat a skillet and oil on medium high heat. Add chicken and cook, stirring occasionally for 5 minutes, and adjust heat as needed. If you need a nice skillet, you can check here for current pricing for a non-stick skillet on Amazon.
  • After 5 minutes, add onion, garlic, ginger, and hot peppers.
  • Cook another 5 minutes, then add carrots and any other veggies; add sauce and mix well and continue to cook for 5 more minutes.
  • Add more water if desired. The sauce will be thicker or thinner depending on the amount of water added.
  • To finish the dish, stir in cashew nuts and remove from the heat.
  • And that’s it! Serve over rice.

    Give this this super simple and flavorful ginger chicken recipe a try and let me know what you think, and bon appétit!

    And for another Chinese favorite, check out this General Tso’s Chicken Recipe.

    general tso chicken

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    –Chef Buck

    Share and Enjoy !

    Kung Pao Chicken Recipe Just Like Take-out!

    Kung Pao Chicken

    Kung Pao Chicken tastes great and cooks up super quick, so next time you feel like ordering Chinese take-out, try cooking this Chinese favorite at home instead.

    Kung Pao Chicken Ingredients

    1 lbs CHICKEN (boneless/skinless)
    1 med-sized ZUCCHINI
    1 stalk CELERY
    ½ RED BELL PEPPER
    4-5 GREEN ONIONS
    3-4 GARLIC minced
    2 tsp GINGER minced
    RED PEPPER FLAKES (to taste)
    1 Tbsp SESAME OIL
    1 Tbsp CORN STARCH
    1 Tbsp SOY SAUCE
    ¾ cup PEANUTS
    3 Tbsp OIL for skillet
    Salt and Pepper (to taste)
    Sauce Ingredients:
    3 Tbsp SOY SAUCE
    2 Tbsp RICE VINEGAR
    2 tsp SESAME OIL
    2 TBSP HOISIN SAUCE
    (or sub brown sugar)
    1 Tbsp CHILI PASTE
    1 Tbsp CORN STARCH
    ½ cup WATER

    Kung Pao Chicken
    Serve Kung Pao Chicken with rice.

    How to make Kung Pao Chicken

    Cut 1 lb. of boneless, skinless chicken into ½”-1″ pieces and place in a bowl. Season meat with salt and pepper to taste, then add a splash of sesame oil, 1 Tbsp soy sauce, and 1 Tbsp cornstarch. Toss chicken with ingredients until the chicken pieces are coated, then set aside in the fridge.

    In a small bowl, combine all of the ingredients listed above for the sauce. Stir until all ingredients are mixed well, and then set aside.

    In a large skillet heat 3 Tbsp of oil on medium heat. You can check here for current pricing for a non-stick skillet on Amazon.

    Add the coated chicken. Stir and allow the chicken to cook quickly. Brown all sides and cook until chicken is nearly done.

    Add red pepper flakes (or fresh chopped hot peppers), minced garlic, and minced ginger, and stir for a few moments while the garlic colors.

    Add chopped bottoms from green onions, diced red pepper (red or orange bell peppers look very nice with this dish), chopped celery, and diced zucchini. Stir with chicken for 2 minutes and then add sauce.

    Keeping the skillet on med. high, the sauce will bubble and thicken quickly; stir 1-2 minutes and then add peanuts. Stir 1 more minute, then mix in green onion tops.

    Remove from heat and serve over rice.
    And that’s it–an Americanized version of a classic Chinese Kung Pao Chicken Recipe. Give this dish a try and let me know what you think…and bon appétit!

    For another Chinese take-out style dish, try this General Tso’s Chicken Recipe.

    general tso chicken

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