Ginger Braised Chicken
Equipment
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Frying Pan
Ingredients
- 16 oz skin-on, boneless chicken thighs, cut into 1-inch chunks, see note 1
- 4–5 slices ginger
- 4–5 slices garlic
- 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 star anise
- ¼ cup water
- 1 tsp cornstarch + 1 tsp water, slurry
- Optional: scallions for garnish
Instructions
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In a pan, combine soy sauce, shaoxing wine, sesame oil, brown sugar, garlic, ginger, honey, star anise, and water. Bring the mixture to a gentle simmer.
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Add the chicken pieces, cover the pan, and cook for 15 minutes until the chicken is mostly cooked through and tender.
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Uncover, flip the chicken pieces, and simmer for another 5 minutes to finish cooking and let the flavors concentrate.
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Increase the heat to high and stir in the cornstarch slurry. Cook, stirring, until the sauce thickens and becomes glossy.
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Serve the braised chicken over steamed rice and garnish with sliced scallions if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Soy, Ginger, and Honey Make the Perfect Trio
Ginger Braised Chicken is my go-to when I want bold, layered flavor without long prep. Soy sauce brings umami, honey and brown sugar add gentle sweetness, and shaoxing wine and sesame oil round out the savory base. Garlic, ginger, and a single star anise pod infuse the sauce as it simmers, delivering tender chicken coated in a glossy, balanced glaze in under 30 minutes.
Built Around Classic Flavors
This recipe relies on aromatics. Slices of ginger and garlic simmer gently in the sauce, releasing warmth and depth. Star anise lends a faint licorice note that elevates the dish without overwhelming it. Combined with soy’s umami and honey’s sweetness, the result is a balanced, comforting flavor profile that feels both familiar and special.
Ginger Braised Chicken Recipe
Main Ingredients
- 16 oz skin-on, boneless chicken thighs, cut into 1-inch chunks (see note)
- 4–5 slices ginger
- 4–5 slices garlic
- 2 tablespoons soy sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 star anise
- ¼ cup water
- 1 teaspoon cornstarch + 1 teaspoon water (slurry)
- Optional: scallions for garnish
How to Make Ginger Braised Chicken
In a pan, combine soy sauce, shaoxing wine, sesame oil, brown sugar, garlic, ginger, honey, star anise, and water. Bring to a light simmer so the flavors meld.
Add the chicken to the pan, cover, and cook for 15 minutes until the meat is tender and mostly cooked through.
Uncover, flip the chicken, and simmer another 5 minutes so the pieces finish cooking and the sauce reduces slightly.
Turn the heat to high, stir in the cornstarch slurry, and cook until the sauce becomes thick and glossy, coating the chicken.
Serve over steamed rice and garnish with scallions if you like.
Tips and Variations
• Use bone-in thighs or drumsticks for a richer, more rustic dish.
• Add sliced mushrooms or baby bok choy in the last 5 minutes for vegetables that soak up the sauce.
• Substitute maple syrup for honey for a different sweet note.
• Add an extra star anise if you prefer a more pronounced licorice aroma.
• Serve with jasmine or short-grain rice to catch every bit of the glaze.
Low Effort, High Reward
This is a true one-pan, no-brown method that delivers big flavor with minimal effort. The cornstarch slurry turns the braising liquid into a glossy glaze in seconds, making a weeknight dinner feel a little special.
Why I Keep Coming Back to Ginger Braised Chicken
It’s a rare recipe that feels both comforting and quick. The flavors are familiar but elevated by the star anise and the balance of sweet and savory. It works for family dinners, quiet weekends, or last-minute meals—and it almost always gets wiped clean.
Frequently Asked Questions
Can I make this ahead of time?
Yes. The flavors deepen after resting. Refrigerate for up to 3 days and reheat gently on the stove.
Do I have to use star anise?
No. Star anise adds subtle complexity but the dish is still delicious without it.
Can I make this without skin-on chicken?
Yes. Skinless cuts work, though skin-on pieces give a richer sauce and juicier texture.
More Recipes to Try
If you enjoy braised dishes, consider trying other braises and savory-sweet recipes from the same collection.