Start by cutting your chicken into bite-size pieces, about ¾ inches big. Season with salt and black pepper to enhance the taste.
Next, heat up your olive oil in a skillet over medium heat. You want it hot but not smoking.
Once the oil is hot, add the chicken pieces in batches. Don’t overcrowd the pan; cook until golden brown, about 5 to 7 minutes per side.
While the chicken is cooking, prepare the marinade. Grate the ginger and garlic into a glass bowl.
In the same bowl, combine the brown sugar, rice vinegar, soy sauce, and ketchup. Whisk them well until everything is nicely blended.
Once the chicken is cooked, carefully place it back into the skillet. Pour the sauce over the top, ensuring every piece is coated.
Allow the mixture to come to a simmer. As it heats, the flavors will meld together beautifully.
Now, mix the cornstarch with water in a small bowl until smooth. Add this to the skillet while stirring.
Once thickened, remove the skillet from heat. Serve your Ginger Soy Chicken with steamed rice and broccoli.
