Ginger & Soy Chicken

Sometimes you can’t beat the simplicity of chicken and rice! Pan frying on a low heat allows the flavours to develop, the skin gets crispy whilst the fat renders out and helps to create a rich sauce.

Serving Size
3 People


  • 850g skin on chicken thighs
  • 200g spring onions
  • Toasted sesame seeds


  • 30g ginger, minced 
  • 4 cloves garlic, minced 
  • 3 tbsp soy sauce 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp honey 
  • 2 tbsp sesame oil


  1. Use a sharp knife and make 2-3 deep cuts in the chicken as this will help it absorb the marinade
  2. In a bowl, add the chicken and the marinade ingredients and mix well and leave for 20-30 minutes
  3. Heat the sesame oil in a large frying pan then place the chicken pieces in, skin side down, cover with a lid and cook over a low heat for 10 minutes then turn the chicken and cook for 10 minutes more
  4. Cut the spring into into large pieces and add them to the pan then place the chicken on top, add the remaining marinade, cover with the lid and cook for a few minutes until the spring onions are cooked
  5. Serve with rice or vegetables and sprinkle the toasted sesame seeds on top

Fit & Easy Volume 1 -Ebook

Enjoy 20 recipes that are nutritionally balanced using minimal & easy to find ingredients. Simple, tasty recipes to help you live a healthier life.

About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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