Homemade Sweet and Spicy Ginger Chicken - a delicious bursting with flavour, easy and simple meal for the entire family.
Spicy Ginger Chicken is one of my all-time favourite weekday meals and it can be cooked on the stovetop or if you are rushed for time in an Instant Pot or pressure cooker.
The flavours are immense and that sauce will have everyone clearing their whole plate and maybe even going back for seconds.
This recipe is also found in the Slimming Eats Made Simple cookbook as one of the 15 bonus blog favourites. You can get it from all Major Retailers including Amazon
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It pairs really well with various sides, from mashed potatoes, oven baked homemade chips, rice, roasted sweet potato wedges, even just some sauteed greens or vegetables.
We love it with rice because it has that yummy fusion flavour. Hey, it would even go amazingly with this perfect Egg Fried Rice for an ultimate fakeaway meal.
Whether you decide to cook it on the stove top or opt for the Instant Pot instructions, it's a recipe you will return to again and again when you want a meal that is effortless while not lacking in flavour.
If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, sautes, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).
Using Apricot Jam in a savoury recipe like this Spicy Ginger Chicken, might seem a bizarre choice of ingredients, but when paired with the other ingredients like tender boneless chicken thighs, ginger, chilli and other seasonings, the flavour is truly delicious.
A yummy sweetness with a spicy kick from the chilli is like a flavour explosion on the palate.
More Chicken Recipes
Looking for some other delicious Chicken Recipes? Check out some of these:
- Black Pepper Chicken Traybake
- Nando’s Peri Peri Chicken Fakeaway
- Orange Ginger Chicken Fried Rice
- Stove Top BBQ Chicken
- Chicken, Potato, Vegetable Tray Bake
- Chicken, Feta and Roasted Beetroot Bake
- Quick Sriracha Chicken
- Lebanese Chicken with Roasted Peppers and Rice
- Garlic Chicken and French Bean Tray Bake
- Coconut Chicken and Sweet Potato Curry (Instant Pot and Stove Top)
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..
All recipes on Slimming Eats have estimated nutritional information for your convenience.
Adding Additional Vegetables to a Meal
As well as the carrots that go in this recipe, I love to serve this alongside some simple sauteed courgette (zucchini), it's super quick to make. I just slice one large courgette in half, and then slice each half into half again, and chop. Add to a pan with a little cooking oil spray and some salt and black pepper and saute for a couple of minutes, it's as easy as that.
Not keen on courgette? Check out some of these other yummy high veggie sides.
Freezing Chicken in Sauce
This recipe is also perfect for freezing if you are lucky enough to have any leftovers of course. If you want some to freeze, it’s a great idea to double up on the ingredients, make a large pot and then you can put some in some freezer containers and freeze for another day.
To heat up, I fully defrost and heat in the microwave or over a low heat in a pan until heated through. Easy Peasy!!
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Spicy Ginger Chicken (Stove Top and Instant Pot)
Homemade Sweet and Spicy Ginger Chicken – a delicious bursting with flavour, easy and simple meal for the entire family.
Ingredients
- 8 skinless boneless chicken thighs, raw
- 1 onion, halved and sliced
- 1 tablespoon of finely chopped fresh ginger
- 2 cloves of garlic, minced
- 2 tablespoons of apricot jam (or can use pineapple or peach jam)
- 1 red chilli chopped (or use some red pepper flakes)
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 2 teaspoons of paprika
- salt and black pepper
- 360ml (1.5 cups) of chicken stock
- 2 large carrots, sliced
- 1 tablespoon of cornstarch
- spray oil
- freshly chopped coriander
Instructions
Stove Top:
- Add the chicken thighs to a large bowl, with the onion, garlic, ginger, and spices and mix to evenly coat.
- Spray a frying pan over a medium high heat with some cooking oil spray.
- Add the chicken and onion mix and fry until lightly golden.
- Add the red chilli, apricot jam, carrots and stock.
- Bring to a boil and then simmer for 40 mins until the chicken is lovely and tender.
- Mix the cornstarch with a little water to make a slurry, add into the pan and stir till the sauce is thickened.
- Season as needed and stir through fresh coriander.
- Enjoy
Instant Pot:
- Add the chicken thighs to a large bowl, with the onion, garlic, ginger, and spices and mix to evenly coat.
- Set instant pot to saute mode, spray with some cooking oil spray. Once it displays hot add the chicken and onion mix and fry until lightly golden.
- Stir in the red chilli, apricot jam, carrots and stock.
- Add lid (close valve if not self sealing), set to manual high pressure for 8 minutes.
- Once finished cooking, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure.
- Carefully spoon out the chicken thighs with a slotted spoon.
- Set instant pot to saute mode
- Mix the cornstarch with a little water to make a slurry.
- Stir into the sauce and stir until thickened.
- Add back in the chicken thighs, season as needed and stir through fresh coriander.
- Enjoy
Notes
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- Calories - scroll down to nutritional info box
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 316Total Fat 11.7gSaturated Fat 3.2gSodium 390mgCarbohydrates 15.6gFiber 4.2gSugar 11gProtein 35.1g
Mel says
Always looking for new things with chicken. Will def be trying this and lemon chilli chicken. Thanks!
carol buckley says
can I use the slow cooker to make this
Susan Morton says
Just made the spicy ginger chicken my word its fab will definitely be making this again yummy
Gina says
Hi Siobhan
Having VERY successfully made this recipe with chicken, I'm now going to adapt it for my Vegan day by using firm tofu instead of the chicken. I haven't worked out exactly how I'll do it yet apart from macerating the tofu in the onion, garlic, ginger, spices, and the chili from step 3. I'll let you know how I get on.
The sauce is delicious and well worth a bit of juggling to go with the tofu.
Sherry says
Made this tonight and loved it! Thanks!
Tracy cregg says
This was an absolute triumph in my house, I have made it 3 times already thank you for the amazing recipe ideas ❤️❤️❤️
Diane Towlard says
Could you use a different jam instead of apricot? If so which flavour please.
TIA
Shevy (Slimming Eats) says
you can, but you'd need one that will compliment the flavours, like apricot, or pineapple etc
Patricia Littlefield says
Made this but made some changes and ate it as a soup. Due to dietary concerns and what I had on hand, I eliminated the apricot jam and the cornstarch. Added one red potato finely diced, chopped broccoli rabe, and some coconut milk at the very end. Very pleasant.
Margaret Watson says
Could I use marmalade jam instead?
Shevy (Slimming Eats) says
you can definitely give it a try, but it will be a slightly different flavour.
Debbie says
Me and my daughter love this dish absolutely delicious
Wendy says
Made this recipe last night and it was absolutely delicious. I will definitely make this again. Thank you for sharing this. I bet you could use mango chutney if you don't have any apricot jam.
Adrienne Byrne says
Just made this dish, it's fab so I'll definitely be making this again.
Ann Kirby says
Can t wait to taste this dish on the stove now
anne says
Made this this evening. It was really easy and very tasty. Hubby made rice and peas to go with it and we gave enough for tomorrow too. Great recipe.
Margaret Mccormack says
Made this recipe its so tasty will make it again
Louise says
Do you cut the thighs up?