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–+ servings
Nicole Grace

Sticky Ginger Sesame Chicken: A Flavorful Delight!

Sticky Ginger Sesame Chicken is a flavorful dish featuring tender chicken thighs marinated in a sweet and savory sauce, baked to perfection and served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
  • 2 green onions sliced
  • Cooked rice for serving

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic until well combined.
  3. Add the chicken pieces to the bowl and toss to coat them evenly in the marinade. Let the chicken marinate for at least 15 minutes, or up to 1 hour in the refrigerator for more flavor.
  4. Spread the marinated chicken in a single layer on the prepared baking sheet.
  5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and caramelized, stirring halfway through.
  6. While the chicken is baking, mix the cornstarch and water in a small bowl to create a slurry.
  7. Remove the chicken from the oven and drizzle the cornstarch slurry over it. Toss to coat and return to the oven for an additional 5 minutes to thicken the sauce.
  8. Once done, remove from the oven and sprinkle with sesame seeds and sliced green onions. Serve over cooked rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgSugar: 15g

Notes

  • For a spicier kick, add a teaspoon of red pepper flakes to the marinade.
  • You can substitute chicken thighs with chicken breasts for a leaner option, but adjust cooking time as needed to avoid drying out the meat.

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