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This easy Honey Ginger Indonesian Chicken features tender, juicy breasts and a sweet, sticky, far-east-inspired sauce. It's beyond delicious and comes together in right around 30 minutes!
If you've been following The Café for a while, you might recall that every now and then Scott will say that a dish "is like candy". It doesn't have to be something sweet but in his language, that phrase would be translated as "irresistibly and incredibly delicious". This past week I presented him with a bowl of this Honey Ginger Indonesian Chicken served with fragrant jasmine rice, cilantro, crunchy cucumbers and thinly sliced, sweet bell peppers.
When he laid eyes on it, he said "Wow, this looks amazing!" And when he took the first bite, he gave it his ultimate seal of approval and declared "This is like candy!"
A 30-minute meal!
I loved that he loved this dish so much because it's SO easy to put together. You can have the whole thing made, start to finish in right around 30 minutes. That makes it perfect for a busy weeknight dinner, but it's also great for entertaining because you can make it in advance and everyone seems to enjoy Asian cuisine.
Rub-a-dub-dub!
The recipe starts with a simple rub for the chicken breasts. It's made from flavorful ingredients that are great to stock in your pantry for easy, delicious meals like this Honey Ginger Indonesian Chicken. Just combine brown sugar, garlic salt, ground coriander and smoked paprika (be sure to check out the Café Tips below if you're not familiar with ground coriander and/or smoked paprika.
For the chicken, I used the same technique that I employ in my Juicy, Tender Chicken Breasts recipe. It's a super simple technique that creates delicious, (and as the name states) juicy, tender chicken. The spice-rubbed breasts are sautéd in a bit of oil and butter until golden then removed to a clean plate. They won't be done inside but that will come later.
Next the delicious sauce ingredients are added to the pan and simmered briefly until thickened and fragrant. The chicken goes back into the bubbling sauce, the pan is covered and the heat is turned off. This will allow the chicken to finish cooking in the hot sauce without overcooking, which happens so often with lean chicken breasts.
Serving suggestions
That's pretty much it. I like to serve this Honey Ginger Indonesian Chicken with hot steamed jasmine rice, crisp, chunky cucumbers and thinly sliced mini bell peppers in varying shades. It would also be delicious with roasted or steamed broccoli or broccolini. And if you prefer noodles to rice, just cook up some Udon or ramen noodles to enjoy with it.
Inspiration
Although this recipe is quite different, it was inspired by an Indonesian Ginger Chicken recipe from an Ina Garten cookbook. I haven't made her recipe for years, but it was hauntingly delicious and I've never forgotten the wonderful flavor. It was made with skin-on chicken pieces and baked for an hour in the oven. I decided to come up with a dish with some of the same ingredients but a bit healthier (with lean chicken breasts) and quicker (just 30 minutes).
Put this "candy" on the menu soon! It's quicker than running out for Asian take-out and, I think everyone will agree, way... better!
Cafe Tips for this Honey Ginger Indonesian Chicken
- This recipe will serve 4, if using smaller chicken breasts, and 6 if using a larger size. I like the presentation better with smaller chicken breasts. It can be difficult to find the smaller breasts, but often producers will portion their chicken with the same number of pieces in each package. I look for the packages with the lowest weights so I end up with smaller portions.
- If your chicken breasts are very large you can slice them in half, horizontally or just cook them a little longer (directions in the recipe).
- The spice rub for the chicken in this recipe calls for ground coriander and smoked paprika, both spices you'll find in the spice section of any larger grocery store.
- Ground coriander is made by grinding the seeds of the coriander (also called cilantro) plant. Don't worry though, if you're not a cilantro fan. The seeds taste nothing like the plant. Coriander seeds have complex, warm, nutty and citrusy taste and add a delicious layer of flavor to so many international dishes. The coriander seed is commonly used in Middle Eastern, African, Indian, Asian and Mexican cuisines.
- Smoked paprika (also known as pimenton) is made from chili peppers that are smoked over oak fires. When you open a jar of smoked paprika, there's a wonderful outdoorsy aroma that greets you. The only thing you need to be careful of is to make sure the label doesn't say "hot" smoked paprika (which can be really spicy). I love this Frontier Co-op Smoked Paprika and order mine online. It's sweet and mild, yet has delicious flavor.
- The smoked paprika isn't distinctively noticeable in this recipe but it's part of the wonderfully complex flavor of the dish. It also helps the chicken breasts to take on a pretty color without having to cook them too long.
- This recipe also calls for hoisin sauce. Hoisin sauce is a common Asian ingredient that you'll find at most grocery stores in the Asian section. It will last for months in the refrigerator so you don't have to worry about it going bad. Hoisin sauce is also sometimes called Chinese Barbecue Sauce. It's a delicious, thick, fragrant sauce that's made from mashed fermented soybeans, garlic, vinegar, sesame oil, chiles, and honey or brown sugar. It adds a rich complex flavor to this Honey Ginger Indonesian Chicken.
- I like to garnish this dish with Tuxedo Sesame Seeds which is simply a fun name for a mixture of black and white sesame seeds.
Thought for the day:
God elevated him to the place of highest honor
and gave him the name above all other names,
that at the name of Jesus every knee should bow,
in heaven and on earth and under the earth,
and every tongue declare that Jesus Christ is Lord,
to the glory of God the Father.
Philippians 2:8
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- ½ cup honey
- ½ cup low-sodium soy sauce
- ¼ cup dark brown sugar
- 3 tablespoons hoisin sauce
- 3 tablespoons finely grated fresh ginger
- 6 medium cloves garlic finely minced
- 1 tablespoon brown sugar
- 1 teaspoon garlic salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 ½ pounds boneless skinless chicken breasts about 1 ½ pounds 4 medium-size breasts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- sliced baby cucumbers if desired
- sliced mini bell peppers if desired
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Combine the sauce ingredients in a medium size bowl, stir to combine and set aside. Don’t worry if the mixture is a little lumpy at this point.
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Combine the rub ingredients in a small bowl and set aside.
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Place the chicken on a large plate and sprinkle evenly on both sides with the the rub.
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Heat a large sauté pan over medium heat. Add the olive oil and the butter and swirl the pan until it’s coated and the butter mixture is hot and bubbly. Add the chicken, smooth side down. Chicken should sizzle a bit when it hits the oil. Cook for 4-5 minutes or until underside is a nice golden color. Turn and cook for another 1 minute. (The chicken will not be done at this point, but will finish cooking in the sauce.) Remove chicken from the pan to a clean plate.
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Add the sauce to the pan and bring to a boil. Cook uncovered for 3-4 minutes until sauce starts to thicken. Add the chicken, cover and turn off the heat. Allow the pan to sit for 10 minutes before uncovering and serving. (If your chicken breasts are really large, either slice them in half horizontally before cooking OR let them cook in the bubbling sauce for 1 minute before covering the pan and turning off the heat.)
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Serve with jasmine rice, sliced cucumbers and mini bell peppers. Garnish with sesame seeds if desired.
See Café Tips above in the post for more detailed instructions and tips.
jasmin says
Diffrent way of cooking but still the taste is super delicious 👍👍👍
Chris Scheuer says
Thanks, Jasmine!
Catherine says
This is outstanding, Chris! I lived in Indonesia when I was in high school...this reminds me of foods I ate there. Love it and so does the rest of the family.
Chris Scheuer says
Thank you so much, Catherine! I'm so glad to hear that!
Tonya says
My whole family really enjoyed this dish! Even my picky son said he liked the rub on the chicken. It was so tender and delicious. Also, nice and quick for a weeknight dinner. The sauce was rich and we only used a little bit. I froze the leftover and will make the chicken again next week:) We all thought the sauce was a bit sweet for our tastes. I would consider cutting back on the honey and/or brown sugar for next time.... there will be a next time for sure!
Chris Scheuer says
Thanks for sharing your results, Tonya!
Linda says
HI Chris,
I Made this for friends following the recipe exactly and it was fabulous. Both friends wanted the recipe. YUM! Thanks for sharing it.
Chris Scheuer says
I'm so glad to hear that, Linda!
Kathy says
OK, I'll try reviewing again since I don't believe it went through earlier today. I have to review something this good!
This dish is FABULOUS! I just made it this evening for dinner for myself so I halved the recipe. I had all the ingredients except the fresh ginger, so I substituted ginger powder.
I am going to make this again next weekend for a family birthday dinner since it came together so quickly. I had sauce leftover so I'm going to throw it on some wings.
Thank you for sharing such a delicious recipe.
Kathy says
Forgot to rate it! Definitely 5 starts.
Kathy says
This is fabulous! I just made one chicken breast for myself for dinner this evening and halved the sauce and rub ingredients and it turned out delicious. Had a bit of jasmine rice so fixed that to go with it. I didn't have fresh ginger, but did have ginger in my spice drawer so I used that.
I'm going to make it for a dinner party next week.
Thank you for sharing.
Kathy
Chris Scheuer says
I'm so glad you enjoyed it, Kathy!
Diane says
I made this tonight. It took me a little longer than 30 minutes - I am slow! It was delicious! I did cook the chicken in the sauce for the extra minute you suggested, turned off the heat and waited ten minutes. Perfect! I boiled the sauce an extra couple of minutes but I’m not sure I needed to. It seemed to thicken up naturally once it was off the heat. Definitely five stars.
Chris Scheuer says
Thanks for sharing your results, Diane!
Tommie says
This was quick and delicious. My husband loved it as well. My sauce did not get thick for some reason but I'll just have to try again! Everything I have made so far from your site has been amazing. I appreciate you sharing your recipes and all your extra tips.
Chris Scheuer says
Thanks so much, Tommie, for your kind words and for sharing your review. So happy you enjoyed this recipe!
Regarding the sauce, try bringing it to a little higher boil and let it boil a little longer before adding the chicken. It should thicken up nicely. Every stove is a little different though so the amount of time it takes may vary a bit.
Lynda Taschek says
This was delicious! I used a tad less honey, about 3/4 the amount. Very quick and easy to make.
Chris Scheuer says
Thanks, Linda!
Penny says
Very very Yum. Got raves from my whole family!
Chris Scheuer says
Yay! Thanks so much for sharing your review, Penny! 💕
Remy says
Me and my family are from Indonesia, and this had nothing to do with Indonesian cooking. It surely is delicious, no doubt, but the spices and the hoisin used in the recipe are more Chinese than anything else.
Chris Scheuer says
Thanks for sharing your opinion, Remy! As stated in the post, I don't claim this to be authentic, it's simply my interpretation of Ina Garten's "Indonesian Ginger Chicken" - interpretation is what chefs do. Plus, here in American, we don't have easy access to all the wonderful ingredients that are staples in Indonesian. I try to cater to what is readily available to my readers as home cooks.
And yes, this dish is definitely delicious, as several readers have already written me to say - you might want to try it!
Carina says
How is this Indonesian?
Chris Scheuer says
Hi Carina, that's a great question. You might have to ask Ina Garten about that as I was inspired by her recipe for Indonesian Ginger Chicken which is simply baking chicken parts with honey and a lot of fresh ginger. I do know that ginger is a very common ingredient in Indonesian cuisine as is coriander.
Ann says
Haha. I was thinking the same thing as Indonesia cooking definitely doesn’t include smoke paprika nor ebook and butter. But whatever you call I am making and taking to a friend tonight. It sounds delicious!
Chris Scheuer says
Hope you enjoy it, Ann 🥰
sunnysewsit says
I can't WAIT to try this. So different from the usual ho-hum chicken recipes I've been using. EXCEPT - we LOVE the Peruvian Chicken Skewers with green sauce, too. Yum.
Chris Scheuer says
I think you'll love this one too! Enjoy!
Sue Hartzell says
Will the "cheat" ginger in a jar work for this recipe?
Thank you, Chris. Can't wait to try this.
Chris Scheuer says
Hi Sue, I haven't tried the ginger in a jar but I love the ginger paste that you find in the produce section of the grocery store. It tastes just like fresh ginger and you can store it in the freezer if you don't use if very often.
Linda says
Sounds delicious; can’t wait to try it! How much olive oil and butter do you combine in your skillet? Thanks!!
Chris Scheuer says
Hi Linda, it's listed in the ingredients under "For the chicken:" - it's 1 tablespoon of each. Hope you enjoy it!