Whip up a storm in the kitchen with this Garlic Ginger Chicken recipe—your quick fix to a delicious, hassle-free dinner ready in 30 minutes!
Whenever I travel for more than a few days, I’m always super excited to return home and make myself a home-cooked meal. Eating meal after meal in restaurants takes its toll on you, physically, mentally, and financially! Toward the end of a trip, I feel tired of being limited to restaurant menus and wondering if I’m going to like what I ordered.
When I cook at home, I can make anything I want! I know that I’m going to like it, and it’s so much more cost-effective than eating out. I love to recreate my favorite dishes and food cravings at home, which is how this Garlic Ginger Chicken with Sesame Noodles came into my life.
Table of Contents
Reasons to Love This Ginger Garlic Chicken
- The rich aroma of garlic and ginger creates an inviting and appetizing experience.
- Garlic Ginger Chicken offers a perfect blend of spicy and savory flavors.
- It’s a versatile dish, easily paired with various sides like rice or noodles.
Recipe Ingredients
- Ginger Paste: Adds a warm, peppery flavor that cuts through the richness of the chicken.
- Honey: Introduces a subtle sweetness that contrasts the savory, umami notes, adding a smooth, sticky texture that glazes the chicken.
- Sesame Oil: Brings a nutty, toasty flavor to the noodles, adding a distinctive aroma and a rich, velvety texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetable Medley: For an ultimate upgrade to the Garlic Ginger Chicken with Sesame Noodles, add an assortment of broccoli, snap peas, red bell peppers, bok choy, zucchini, and carrots. These vegetables add a blend of sweet, earthy flavors, and a variety of textures from crunchy to tender. Swiftly stir-frying these vegetables retains their crispness and nutrients.
- Protein Boost: Consider versatile options like chicken thighs for a richer flavor, or sliced flank steak for a hearty beef alternative. Pork tenderloin is another excellent choice, offering a tender and flavorful twist. You can also add shrimp for a lighter flavor.
How to Make Garlic Ginger Chicken
Step #1: Place the chicken breasts in a zipper-close bag. Whisk together the ginger, soy sauce, grapeseed oil, garlic, and honey in a small bowl. Pour this mixture over the chicken and seal the bag, pressing out excess air as you do. Marinate the chicken for 5-10 minutes in the refrigerator.
Step #2: Meanwhile, heat a heavy skillet over medium-high heat. Once hot, transfer the chicken from the bag, reserving the marinade, and cook for 3 minutes on one side. Then, turn the chicken, reduce the heat to low, and pour in the reserved marinade along with ½ cup of water. Cover the pan and let it cook for 10 minutes. After 10 minutes, turn off the heat and let the chicken rest for another 5 minutes.
Step #3: Meanwhile, heat a wok or another large skillet over medium-high heat. Add the sliced mushrooms and cook for 2-4 minutes. Add the sesame oil, white and light green scallion pieces, and yakisoba noodles, tossing well to mix. Add 2 tablespoons of water, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of brown sugar to the pan. Toss well and cook until the noodles are slightly browned and warmed through, about 3-5 minutes.
Step #4: Transfer the cooked chicken to a cutting board. Slice it against the grain into strips. Divide the noodles into two bowls, then place one sliced chicken breast on top of each. Garnish with dark green scallion pieces and sesame seeds if desired.
Expert Tips
Resting Time: Letting the chicken rest after cooking allows the juices to redistribute throughout the meat, making it more flavorful and moist.
Serving Suggestions: This dish pairs well with a light, crisp salad or steamed vegetables. You can also serve with a side of pickled ginger to complement the flavors.
Frequently Asked Questions
Absolutely! Oyster sauce can be a great addition to this dish. It will add a deeper, slightly sweet, and savory umami flavor. Try replacing some of the soy sauce with oyster sauce, or add a tablespoon of it to the marinade or noodle sauce for an extra layer of richness.
Certainly! If you’re a fan of heat, you can easily spice up this dish. Add red pepper flakes to the marinade for a fiery kick. Alternatively, incorporate a bit of sriracha or your favorite hot sauce into the sauce for the noodles. Adjust the amount according to your heat tolerance.
Storage Info
Store the Garlic Ginger Chicken and Sesame Noodles in an airtight container in the refrigerator; they’ll stay good for up to 3-4 days. While freezing is possible, it’s better for the chicken than the noodles, as the texture of the noodles might change.
You can reheat it in the microwave, covering the dish with a damp paper towel to retain moisture, for about 2-3 minutes, or in a skillet over medium heat until heated through. Add a splash of water if necessary to prevent drying out.
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Garlic Ginger Chicken Recipe
Ingredients
For the Chicken
- 2 large boneless - skinless chicken breasts
- 1 tablespoon ginger paste
- 1/4 cup low sodium soy sauce
- 1 tablespoon grapeseed or vegetable oil
- 1 tablespoon pressed garlic
- 1 tablespoon honey
For the Noodles
- 3 cups sliced brown mushrooms
- 2 teaspoons sesame oil
- 6-8 scallions - white and light green parts sliced in 1″ pieces, dark green parts chopped
- 2 5.6 ounce yakisoba noodle packages, seasoning packets discarded*
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- Sprinkle of toasted sesame seeds for garnish - optional
Instructions
- Place the chicken breasts in a zipper-close bag. Whisk together the ginger, soy sauce, grapeseed oil, garlic, and honey in a small bowl. Pour this mixture over the chicken and seal the bag, pressing out excess air as you do. Marinate the chicken for 5-10 minutes in the refrigerator.
- Meanwhile, heat a heavy skillet over medium-high heat. Once hot, transfer the chicken from the bag, reserving the marinade, and cook for 3 minutes on one side. Then, turn the chicken, reduce the heat to low, and pour in the reserved marinade along with ½ cup of water. Cover the pan and let it cook for 10 minutes. After 10 minutes, turn off the heat and let the chicken rest for another 5 minutes.
- Meanwhile, heat a wok or another large skillet over medium-high heat. Add the sliced mushrooms and cook for 2-4 minutes. Add the sesame oil, white and light green scallion pieces, and yakisoba noodles, tossing well to mix. Add 2 tablespoons of water, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of brown sugar to the pan. Toss well and cook until the noodles are slightly browned and warmed through, about 3-5 minutes.
- Transfer the cooked chicken to a cutting board. Slice it against the grain into strips. Divide the noodles into two bowls, then place one sliced chicken breast on top of each. Garnish with dark green scallion pieces and sesame seeds if desired.
NOTES
Nutrition
This tasted restaurant-grade at home. Chicken was flavorful and sesame finish was nice.
Anetta, I love noodle bowls and this sounds and looks like a winner. Beautiful!
Thank you, Debs!
Hi Anetta, this looks like such a warm and comforting bowl of noodles! I love your styling too.
So sweet of you, Abida!