Spicy Ginger Chicken Delight (Print Version)

# Ingredients:

→ Chicken and Marinade

01 - 1 ½ pounds of chicken thighs or breasts, no skin or bones, chopped into small chunks
02 - 2 tablespoons of fresh ginger, grated finely
03 - 4 minced garlic cloves
04 - ¼ cup of soy sauce
05 - 2 tablespoons of honey
06 - 1 to 2 tablespoons of chili paste (adjust to how spicy you like it)
07 - 1 tablespoon of sesame oil

→ Cooking and Toppings

08 - 2 tablespoons oil (vegetable)
09 - 2 green onions, sliced super thin
10 - 1 tablespoon sesame seeds, toasted

# Instructions:

01 - Grab a big bowl and combine soy sauce, honey, chili paste, garlic, and ginger. Stir until it all blends smoothly, giving off that bold aroma and a shiny look.
02 - Toss the chicken chunks into the marinade, mixing until everything's evenly covered. Put some plastic wrap on top and chill in the fridge for at least half an hour. If you've got extra time, let it sit for up to 4 hours for deeper flavor.
03 - Get a large pan hot over medium-high heat and add vegetable oil. Once the oil's shimmering, use tongs to carefully place the chicken pieces in a single layer, leaving the leftover marinade in the bowl for later. Let the chicken cook untouched for 3-4 minutes to get a nice golden crust underneath.
04 - Flip the chicken over and let it cook another 3-4 minutes, giving it a beautiful caramelized finish while cooking most of the way through.
05 - Lower the heat and pour the leftover marinade from the bowl right into the pan. Allow it to simmer softly for about 2–3 minutes while stirring here and there. The sauce will thicken and form a sticky glaze. Just make sure the chicken's completely cooked—no pink inside!
06 - Move the chicken and sauce into a serving platter. Sprinkle the green onion slices and toasted sesame seeds on top for a nice crunch and color. Serve right away with hot rice or noodles to complete the meal.

# Notes:

01 - Pair this with fluffy jasmine rice and some stir-fried veggies to round out the meal.
02 - Control the heat by adjusting the amount of chili paste or adding a splash of sriracha if you like it hotter.
03 - While fresh ginger is amazing here, swapping with ground ginger (½ teaspoon per tablespoon) works in a pinch.
04 - Want more veggies? Add in bell peppers, broccoli, or snow peas near the end of cooking for extra nutrition and color.

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