Chicken seasoned with a simple spice rub and glazed with a sweet and spicy ginger-chili sauce. Not only is this recipe quick and easy, but it is a delicious healthy way to enjoy the flavors of Asian Cuisine.
Simple Asian Cuisine
This recipe was a make-over of a dish that I have been making for years. However, the original recipe called for a whole chicken to be braised in the oven for a few hours. After which, the braising liquid was strained and thickened. As this recipe was a family favorite, I decided to find a way to take the same flavors and re-create them in to a dish that would be easier to prepare. Not only would this dish need to be quick and easy to prepare, but it would have to deliver “the flavor” for an Asian food craving.
The final result was the development of a quick sauce that ultimately brought forward the sweet and spicy flavors of the reduced braising liquid. In order to simplify the chicken preparation, I went with boneless chicken breasts that could be either grilled or baked. This option allows me to enjoy this dish rain or shine.
The sweet spicy ginger-chili sauce in this chicken recipe pairs nicely with rice and vegetables. However, my favorite way to serve it is with my recipe for Fried Rice with Cauliflower. Trust me when I say you will want to make enough to ensure there are leftovers. Not only does this chicken make delicious Chinese Chicken Salads, but quick and easy rice bowls for lunch.
About the Ingredients
Mirin is a sweet cooking rice wine used in many Asian dishes, and is available at most grocery stores. If mirin is unavailable you can substitute with a sherry wine or even apple juice. The Thai chili pods are readily available, but can be substituted with any crushed red pepper flakes. However, if you are preparing this dish for children you may want to reduce the chili or omit it all together, as it can pack a punch of heat.
Meal Preparation
This recipe is very easy to put together and much of the preparation can be made in advance. The Ginger-Chili Sauce can be stored for up to a week in refrigerator. I prefer to use chicken breast cutlets for this recipe., however, boneless thighs also work well. Grilling the chicken is easiest, but isn’t always the most convenient. In this case, it can also be baked on a sheet pan, for the same time and at the same temperature.
The Griddle
If you happen to be in the market for a cast-iron griddle, I can’t rave about this product enough. FINEX produces high-quality cast iron products. The company is based in Portland, OR and all of the products are made here in the U.S.A. I am not a paid affiliate, I just really love their product! I use mine to cook chicken, salmon, bacon and occasionally steaks.
To cook the chicken for this recipe, I preheat the griddle in the oven at 450 degrees. After the griddle is heated, lightly spray with Bak Klene ZT and place the chicken on the griddle in the oven. Cook for 5-6 minutes. Turn over and cook another 3-4 minutes until temperature registers 140-145 degrees.
Weight Watcher and Waist Watchers
A one tablespoon serving of the finished glaze sauce is 1 WW Smart Point. Whether you choose a chicken breast or thigh, you have a low-point, low-calorie meal. It’s your choice.
A 4-5 ounce serving of boneless, skinless chicken breast with 2 tablespoons of sauce is only 2 WW Smart Points or 281 calories.
A 3-ounce portion of boneless, skinless chicken thigh with 2 tablespoons of sauce is 4 WW Smart Points.
PrintGlazed Ginger-Chili Chicken
A flavorful sauce of soy, ginger, garlic and chili peppers used to glaze and drizzle over baked or grilled chicken. Serve with Fried Rice with Cauliflower or steamed rice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 Servings 1x
- Category: Entree
- Method: Grill or Oven
- Cuisine: Asian Fusion
Ingredients
For the Glazed Ginger-Chili Sauce:
- 1/3 cup Soy Sauce
- 1 Tablespoon Ketchup
- 2 Tablespoons Brown Sugar or Coconut Sugar
- 3/4 cup Chicken Broth
- 1/2 cup Mirin
- 3–4 Whole Thai Pepper Pods OR
- 1/2 to 3/4 teaspoon Crushed Red Pepper Flakes
- 3 Garlic Cloves, minced
- 10 thin slices of Fresh Ginger
- 1 1/2 Tablespoons Cornstarch
- 2 teaspoons Water
For the Chicken Spice Mix:
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- 3/4 teaspoon Ground Ginger
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon White or Black Pepper
- 1 1/2– 2 lbs Boneless chicken cutlets Or (any combination of thighs and/or breasts)
Instructions
For the Glaze:
- In a small saucepan, mix together the soy sauce, mirin, broth, sugar, ketchup, red pepper pods, ginger slices and garlic.
- Over medium-low heat bring mixture to a simmer, for about 15 minutes, then reduce heat to low.
- In a small bowl, blend together cornstarch and water to make a slurry.
- Whisk cornstarch mixture into the simmering liquid and continue to stir making sure that the mixture is well incorporated.
- Turn the heat back up to medium-low heat. Cook, stirring constantly, until thickened.
- Remove from heat and pour sauce through a strainer to remove ginger and chili pods and discard.
- Set finished sauce aside.
For the Chicken:
- In a small bowl, mix together the salt, garlic powder, ginger, coriander and pepper.
- Sprinkle spice mixture liberally over both sides of chicken pieces. This can be done up to 24 hours in advance.
To Bake Chicken:
- Preheat oven to 450 degrees.
- In a small bowl, pour 2 Tablespoons of prepared Ginger-Chili sauce to use as a glaze. Lightly baste the chicken on both sides with the glaze.
- Place chicken on a prepared baking sheet or griddle . I prefer to use Bak Klene ZT to spray my baking sheets, or line them with foil.
- Bake for 4-5 minutes and remove from oven. Turn the chicken over and return to oven, baking for an additional 3-4 minutes. This bake time is based on chicken breast cutlets. The bake time will depend on how thick or big the chicken pieces are but the internal temperature should reach 145 degrees for breast and 150-155 for thighs.
Alternatively, chicken can be grilled rather than baked.
Notes
One tablespoon of Ginger-Chili sauce is 1 WW Smart Point. A 4-ounce portion of boneless, skinless chicken breast with 2 tablespoons of sauce is 2 WW Smart Points. While a 3-ounce portion of boneless, skinless chicken thigh with 2 tablespoons of sauce is 4 WW Smart Points.
