Japanese
Chicken Shogayaki (Ginger Chicken)
Chicken pan-fried in a punchy ginger-soy glaze — a fast Japanese dinner over rice with shredded cabbage.
About this recipe
Chicken Shogayaki (Ginger Chicken) is a japanese dinner for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken, and it takes around 18 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 300g, sliced chicken thigh
- 2 thumbs, grated ginger
- 2 tbsp light soy sauce
- 1 tsp sugar
- 2 cups, shredded cabbage
- 2 bowls, cooked rice
- 1 tbsp mirin buy
Equipment
Method
- 1
Mix grated ginger, soy, mirin and sugar into a marinadeMarinate.Soak food in a seasoned mix before cooking to flavour the surface.Glossary →; toss the chicken through it.
~3 min
- 2
Pan-fry the chicken in hot oil until golden and cooked, lifting the marinadeMarinate.Soak food in a seasoned mix before cooking to flavour the surface.Glossary → in at the end to glaze, 8 min.
~9 min
- 3
Serve over rice with a pile of raw shredded cabbage alongside.
~2 min
Smart swaps
Out of something? Try one of these.
- Chicken thigh
- chicken breast (cook a touch less so it stays juicy), or firm tofu.
- Ginger
- a pinch of ground ginger, or galangal if you have it.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Mirin
- a little sugar dissolved in rice vinegar, or dry sherry + a pinch of sugar.
Cook's notes
- Peel ginger with the edge of a spoon — it hugs the knobbly bits and wastes far less than a peeler. How to prep ginger →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Chicken Shogayaki (Ginger Chicken) take to make? +
Around 18 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken thigh → chicken breast (cook a touch less so it stays juicy), or firm tofu; Ginger → a pinch of ground ginger, or galangal if you have it; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Chicken Shogayaki (Ginger Chicken) ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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