Here’s a dinner recipe that breaks free from the mundane. This garlic-chile chicken dinner is an explosion of bold flavors that will elevate any weeknight meal.
With its zesty green ginger sauce, crunchy cucumbers, and tender chicken breasts, this dish is more than just a meal—it’s an experience—-perfect for when you want something vibrant and satisfying without spending hours in the kitchen.
Why This Recipe Is Perfect for Dinner
This dish combines the rich, savory taste of garlic-chile chicken with refreshing cucumbers and a tangy green ginger sauce. It’s a complete, balanced meal that’s perfect for busy evenings.
The quick cooking time makes it an ideal choice for weeknight dinners, while the unique combination of flavors ensures it’s special enough for entertaining guests. Plus, with just a few pantry staples and fresh ingredients, you can whip up something extraordinary without a hassle.
Tips to Customize This Recipe
Want to make this recipe your own? Here are a few easy ways to adapt it:
- Substitute proteins: Use boneless, skinless chicken thighs for a juicier alternative, or go plant-based by swapping in tofu or tempeh.
- Make it spicy: Add more jalapeños or a pinch of red chili flakes for an extra kick.
- Use different vegetables: If cucumbers aren’t your favorite, try thinly sliced radishes or steamed broccoli for a crunchier or heartier option.
- Low-carb option: Skip the rice and serve the chicken over a bed of mixed greens or cauliflower rice.
These adjustments allow you to tailor the dish to your preferences or dietary needs while maintaining the recipe’s delicious core.
How to Make It a Family-Friendly Dinner
This recipe is versatile enough to please the whole family. For younger eaters or those sensitive to spice, reduce the amount of jalapeños in the sauce and marinade.
You can also serve the components separately, letting everyone build their own plate with chicken, cucumbers, rice, and sauce. This customizable approach makes it fun for kids and ensures everyone gets what they enjoy.
Meal Prep Made Easy
This dinner recipe is also perfect for meal prepping. The chicken, cucumbers, and sauce can all be made ahead of time and stored separately in the fridge.
Assemble them when you’re ready to eat for a quick, fuss-free meal. The green ginger sauce stays fresh for up to a week and can double as a topping for other dishes, like roasted vegetables or fish.
Pairings & Serving Suggestions
To round out your meal, consider pairing this dish with these Mediterranean-inspired sides:
- Herb-infused rice: A mix of brown rice and fresh herbs like cilantro or parsley complements the bold flavors of the chicken and sauce.
- Crispy flatbread: Warm pita or flatbread makes a great side for scooping up the sauce.
- Simple salad: A light salad of arugula, tomatoes, and lemon vinaigrette adds a refreshing contrast to the richness of the dish.
These sides keep the meal wholesome and aligned with the Mediterranean-inspired flavors.
A Quick Dinner Recipe That Delivers
This garlic-chile chicken with cucumbers and green ginger sauce isn’t just another dinner recipe; it’s a vibrant celebration of flavors that will leave your taste buds singing.
Whether you’re cooking for family or friends, this dish delivers bold taste, effortless preparation, and the versatility to suit almost any dietary preference. Make tonight’s dinner unforgettable with this easy-to-follow recipe!
Garlic-Chile Chicken Breasts with Cucumbers & Green Ginger Sauce Dinner Recipe
Equipment
- 10-inch skillet
- Blender or food processor
Ingredients
For the Chicken:
- 3 tablespoons soy sauce
- 1½- inch piece fresh ginger peeled and thinly sliced
- 1 garlic clove thinly sliced
- 1 jalapeño seeded and thinly sliced
- 1 teaspoon kosher salt
- 2 chicken breasts boneless, skinless (about 8 ounces each), halved crosswise
- Cooked brown or white rice for serving
For the Cucumbers:
- 8 ounces Persian or small Kirby cucumbers 2 to 3, halved lengthwise and thinly sliced crosswise
- 2 teaspoons garlic-chile sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon Asian fish sauce
- ¼ teaspoon kosher salt plus more as needed
For the Green Ginger Sauce:
- 1 3-inch piece fresh ginger peeled and coarsely chopped
- 5 garlic cloves coarsely chopped
- 2 jalapeños seeded and coarsely chopped
- 2 teaspoons fresh lime juice
- 2 teaspoons Asian fish sauce
- Fine sea salt to taste
Garnish (Optional):
- Chopped fresh basil cilantro, and/or scallions
Instructions
Cook the Chicken:
- Combine the soy sauce, sliced ginger, garlic, jalapeño, salt, and 4 cups of water in a 10-inch skillet. Heat the mixture over medium heat until it starts to simmer, then let it cook gently for 10 minutes.
- Add the halved chicken breasts to the skillet, cover it with a lid, and remove from the heat. Let the chicken sit in the hot liquid for 10 minutes, turning it over after 5 minutes. If the chicken isn’t fully cooked through, return the skillet to low heat and simmer gently for 1 to 2 minutes more until the chicken is no longer pink in the center.
- Transfer the cooked chicken to a plate, cover it with aluminum foil to keep warm, and save the poaching liquid for later use.
Prepare the Cucumbers:
- While the chicken is cooking, toss the sliced cucumbers with garlic-chile sauce, sesame oil, fish sauce, and ¼ teaspoon kosher salt in a medium-sized bowl. Mix well to coat the cucumbers evenly. Taste the mixture and add more salt if needed for seasoning.
Make the Green Ginger Sauce:
- In a blender, combine the chopped ginger, garlic cloves, jalapeños, lime juice, fish sauce, and ¼ cup of the reserved poaching liquid. Blend until the mixture is smooth and thick. Taste the sauce, and if necessary, adjust with additional salt to enhance the flavor.
Assemble and Serve:
- Slice the chicken breasts into smaller pieces and arrange them over a serving of cooked brown or white rice. Spoon the cucumber mixture on top, followed by the freshly blended green ginger sauce. Add a garnish of fresh herbs, such as basil, cilantro, or scallions, if desired.
- For extra flavor, drizzle a bit of the reserved poaching liquid over the rice before assembling the dish.
Notes
- Substitute boneless, skinless chicken thighs for the chicken breasts if desired, cooking them for a few minutes longer.
- Leftover green ginger sauce can be stored in the refrigerator for up to one week and used as a spicy condiment for other dishes like tofu or vegetables.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.