New This Month

Soy-Ginger Chicken


Take it easy: Your slow cooker or oven can work delicious magic with our chicken dinner to fix and forget.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2006


  • 1/3 cup soy sauce
  • 2 tablespoons dark-brown sugar
  • 5 garlic cloves, thinly sliced
  • 2/3 cup fresh cilantro, chopped, plus sprigs for garnish
  • 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
  • 5 scallions, thinly sliced on the diagonal (1 cup packed)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground pepper
  • 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
  • 1 tablespoon cornstarch
  • 2 medium carrots, thinly sliced crosswise
  • Cooked white rice, for serving


In The Slow Cooker

  1. In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

  2. In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

In the Oven

  1. Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).

Reviews Add a comment

  • oliviacun
    10 FEB, 2015
    Love this recipe. Was a hit. Friends also tried recipe and enjoyed it just as much.
  • putty mcclegg
    28 OCT, 2014
    The recipe appears to be missing some liquid! I used a whole cut-up chicken; browned the chicken (gives it a better appearance and flavor), poured off most of the fat and sautéed the carrot, garlic, ginger, and green onion briefly; deglazed the pan with 1/4 cup chicken stock and 1/4 cup rice wine; and added another 1/2 cup stock to the crockpot along with the sauce, plus a splash of lime juice. Four hours on low is plenty, especially if you are using half breasts. With these adjustments, tasty!
  • goldengirl4488
    20 MAR, 2014
    I made this, and am glad that I read the reviews. I added two cans of low sodium chicken broth, and the juice of 3 limes for additional flavor. It was good, but it was more of a broth with veggies and chicken in it, not a thick sauce. If you don't put in enough liquid, and just follow the recipe the soy and balsamic basically ferment the chicken.... Probably wouldn't make this again. So-so.
  • subis
    15 OCT, 2013
    With the exception of the amount of chicken, I followed the recipe and it was fabulous! I used four legs (thigh/drumstick). Might try browning the chicken first next time as it did look a little anemic when it was done.
  • unicorn65
    23 SEP, 2013
    Great Recipe! Only thing I do differently is add water and cook less than it calls for. I too think 3 hours is about right. Second time I'm making it I'm adding baby bok choy and sno snap peas the last 30 mins or so. yum! I also agree the smell it omits while cooking can be torture sometimes, it smells soo good!!
  • Cris Puch
    30 DEC, 2012
    The reviews really helped me on this. First I browned my chicken on all sides first, removed the chicken, then I added in sliced mushrooms and browned them, then added in the carrots. Once they were all coated, I threw the rest of the ingredients in the crock pot with a 1 cup of chicken stock. Since I browned my chicken first, it only had to cook for 2 hours. The last few minutes, I added in some sliced baby bock choy and was wonderful! Next night even better! I will definitely be making this ag
  • Laurel MI
    25 NOV, 2012
    Great dish- the only change I made was adding about a cup of vegetable broth I had laying around. 4 hrs on low was perfect. Loved the ginger, green onion and cilantro.
  • tthirai
    7 MAR, 2012
    Delicious recipe.
  • Eviebelle
    13 DEC, 2011
    This was a good recipe, and will go into the rotation. Thank goodness I read the reviews, though. I cooked it for 3 hours (one hour on high, by accident, and then 2 more hours on low, once I realized my mistake). It probably could have cooked even less. I have no idea where they got 6 hours from! I've very rarely cooked with ground coriander, so it was nice to use something different for a change, and I think it added an interesting flavor. I served it with brown rice and sugar snap peas.
  • Nancyred83
    2 NOV, 2011
    This recipe needed MAJOR tweaking! I am so thankful that I read the reviews before I started making this. I halved the chicken portion, used 2 LARGE carrots, and doubled the recipe on everything else. I also browned the chicken first to add a little more color and flavor. Then I also added 2 1/2 cups of chicken stock to ensure there would be enough liquid. It only needed to be cooked for 3-4 hours. I added some baby bok choy in the last 30 minutes and served over brown rice! YUM!