Why Soy, Ginger, and Honey Make the Perfect Trio

Ginger Braised Chicken is the dish I turn to when I want bold flavor without spending hours in the kitchen. The sauce is a harmonious blend of soy sauce, shaoxing wine, sesame oil, honey, and brown sugar, simmered together with garlic, ginger, and a star anise pod. In less than 30 minutes, you get juicy chicken coated in a glossy, savory-sweet glaze that tastes like it’s been cooking all day.

Built Around Classic Flavors

This recipe is all about the aromatics. Ginger and garlic slices simmer gently in the sauce, infusing every bite with warmth and depth. The subtle star anise adds a faint licorice note that makes the dish feel extra special without overpowering the other flavors. Paired with the natural sweetness of honey and the umami punch of soy, it hits a perfect balance that keeps you coming back for more.

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Ginger Braised Chicken Recipe

Main 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 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

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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.

Add chicken and cover. Cook for 15 minutes.

Uncover, flip chicken, and simmer another 5 minutes.

Turn heat to high, add cornstarch slurry, and stir until sauce thickens.

Serve over rice, garnished with scallions if desired.

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Tips and Variations

• Swap chicken thighs for drumsticks or bone-in thighs for a heartier version.

• Add sliced mushrooms or bok choy in the last 5 minutes for extra veggies.

• Use maple syrup instead of honey for a slightly different sweetness.

• If you want a stronger star anise flavor, add an extra pod during simmering.

• Pair with jasmine or short-grain rice to soak up every drop of sauce.

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Low Effort, High Reward

This is the definition of a no-fuss recipe, no browning and no complicated prep. Everything simmers in one pan, and the cornstarch slurry transforms the sauce into a rich, sticky glaze in seconds. It’s easy enough for a weeknight but special enough to serve to guests.

Why I Keep Coming Back to Ginger Braised Chicken

It’s rare to find a dish that’s both deeply comforting and quick to make, but this one nails it. The flavors feel cozy and familiar while still having a touch of something unique thanks to the star anise. I’ve served it for family dinners, quiet Sundays, and last-minute weeknights, and it always gets a clean plate.

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Frequently Asked Questions

Can I make this ahead of time?

Yes! The flavors deepen as it sits. Store in the fridge for up to 3 days and reheat gently on the stove.

Do I have to use star anise?

No, but it adds a subtle complexity. If you don’t have it, the dish will still be delicious.

Can I make this without skin-on chicken?

Yes, but the skin helps keep the chicken juicy and adds extra richness to the sauce.

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More Recipes to Try

If you love braised dishes, try my Coca Cola Braised Chicken.

For another savory-sweet favorite, check out my Soy Braised Pork Belly.

For something rich and beefy, make my Garlic Steak Fried Rice.