Ginger-Garlic Ground Chicken Sauce

Name: Ginger-Garlic Ground Chicken Sauce
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1½ tablespoon (22 ml) neutral cooking oil (vegetable, canola, or light avocado oil); 1¼ pounds (570 g) ground chicken (85% lean or higher), at room temperature; 2 tablespoon (20 g) fresh ginger, peeled and finely minced; 4 cloves (20 g) garlic cloves, minced; 3 tablespoon (45 ml) soy sauce (regular or low-sodium); 2 tablespoon (30 g) tomato paste; 14½ ounces (411 g) canned crushed tomatoes (or diced tomatoes, slightly crushed); ½ cup (120 ml) low-sodium chicken broth; 1 tablespoon (15 ml) rice vinegar; ½ teaspoon (2½ g) brown sugar; to taste kosher salt; to taste freshly ground black pepper; 2 stalks (20 g) green onion (scallion), thinly sliced (white and light green parts separated) (optional); ½ teaspoon (2½ ml) toasted sesame oil (optional)

From the MyKitchenBank Kitchen

A fragrant, savory Asian-inspired meat sauce built on ground chicken, fresh ginger, and garlic, finished with soy sauce and tomatoes. The ginger and garlic bloom in hot oil first, creating an aromatic base that infuses the entire sauce. Serve over pasta, rice, or noodles.

Prep: 12 min
Cook: 20 min
Total: 32 min
Makes: About 3 cups sauce (4 servings)

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Ingredients

4 servings

1½ tablespoon (22 ml) neutral cooking oil (vegetable, canola, or light avocado oil)
1¼ pounds (570 g) ground chicken (85% lean or higher), at room temperature
2 tablespoon (20 g) fresh ginger, peeled and finely minced
4 cloves (20 g) garlic cloves, minced
3 tablespoon (45 ml) soy sauce (regular or low-sodium)
2 tablespoon (30 g) tomato paste
14½ ounces (411 g) canned crushed tomatoes (or diced tomatoes, slightly crushed)
½ cup (120 ml) low-sodium chicken broth
1 tablespoon (15 ml) rice vinegar
½ teaspoon (2.5 g) brown sugar
to taste kosher salt
to taste freshly ground black pepper
2 stalks (20 g) green onion (scallion), thinly sliced (white and light green parts separated) (optional)
½ teaspoon (2.5 ml) toasted sesame oil (optional)

Equipment (3)

Large heavy-bottomed saucepan or shallow pot (3–4 quart capacity)
Wooden spoon or silicone spatula
Small bowl for blending tomato paste

Steps

Before you start

Measure ginger and garlic while the pan heats—timing is key so they cook quickly
Have soy sauce and tomato paste within arm's reach
If serving over pasta, start cooking your noodles once you begin browning the chicken

1
Heat oil and bloom aromatics
- Heat a large heavy-bottomed saucepan (3–4 quart) over medium-high heat.
- Add the neutral oil and let it shimmer for 30 seconds.
- Add the minced ginger and garlic, stirring constantly for 45–60 seconds until fragrant and just beginning to turn golden at the edges.
- Do not let them brown or taste bitter.
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Ready when: Ginger and garlic are fragrant and light golden
Tip: Do not walk away during blooming—ginger and garlic burn quickly and become acrid. Blooming releases their essential oils into the oil, infusing the whole sauce.
2
Brown the ground chicken
- Add the ground chicken to the pan in one batch.
- Let it sit undisturbed for 2 minutes so it begins to brown.
- Then break it up with a wooden spoon or spatula and continue cooking, stirring occasionally, for 6–7 minutes total.
- The meat should be no longer pink and show golden-brown bits.
- The chicken must reach an internal temperature of 165°F (74°C) for food safety.
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Ready when: Chicken is fully cooked with no pink remaining, meat breaks apart into small crumbles with light brown color, and internal temperature reaches 165°F (74°C)
Tip: Don't stir aggressively at first—let the chicken sit so it browns properly rather than steaming. If the pan seems dry, the chicken is shedding its own liquid, which is normal.
3
Add tomato paste
- Reduce heat to medium.
- Add the tomato paste and stir for 1–2 minutes to combine it fully with the oil and cook off its raw edge.
- The paste should caramelize slightly and darken in color.
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Ready when: Tomato paste darkens and adheres to the meat without lumps
Tip: This step—cooking out the raw tomato taste—is crucial for a deeper, more complex sauce. Don't skip it.
4
Deglaze and add liquids
- Pour in the soy sauce and stir, scraping the bottom of the pan with your spoon to lift any browned bits (fond).
- These bits are pure flavor.
- After 30 seconds, add the canned tomatoes, chicken broth, rice vinegar, and brown sugar.
- Stir well to combine.
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Ready when: All ingredients are mixed smoothly with no dry spots of tomato paste
Tip: Deglazing loosens the fond, which contains concentrated chicken and herb flavors. Don't pour and stir lazily—work the spoon over the pan bottom.
5
Simmer and reduce
- Bring the sauce to a gentle simmer over medium heat.
- Once it's bubbling gently around the edges, reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.
- The sauce should thicken slightly, and the flavors will meld.
- The top will show some oil pooling, which is normal.
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Ready when: Sauce has reduced by about 20–25%, is slightly thicker, and smells rich and aromatic
Tip: If your sauce looks too thin after 10 minutes, simmer for 2–3 more minutes. If it's getting too thick, add 2–3 tablespoons more broth. The consistency should coat a spoon but still flow easily.
6
Season and finish
- Taste the sauce.
- Add salt and black pepper as needed—start with ¼ teaspoon of each and adjust.
- If using sesame oil, drizzle it in and stir to incorporate.
- Stir in the white and light green parts of the green onion if using.
- Taste again and adjust salt or soy sauce if needed.
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Ready when: Sauce is well seasoned and balanced between salty, slightly sweet, and umami
Tip: Taste before you finish—the soy sauce provides salt, so you may need less added salt than you'd expect. Sesame oil is optional but adds a toasted, rich note that deepens the Asian profile.
7
Serve
- Transfer the sauce to a serving bowl or ladle over cooked pasta or rice.
- Garnish with sliced dark green parts of green onion if desired.
- Serve warm.
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Tip: The sauce continues to thicken slightly as it cools, so if you are serving it later, warm it gently over low heat before serving. If it becomes too thick, thin with a splash of broth or water.

Good to know

Tips

Fresh ginger and garlic are non-negotiable for this sauce—they are the foundation. Pre-minced versions from a jar lose potency and will not deliver the same fragrant punch.
This sauce is excellent over fresh egg noodles, ramen, or jasmine rice. For pasta, use a shaped noodle like penne or rigatoni so sauce clings to it.
Double the recipe easily. Cook the chicken in two batches if your pan is crowded, or use a wider, shallow pan. Extend simmering time by only 2–3 minutes, as the sauce will be thinner with more volume.
Customizing heat: For mild spice, stir in ⅛ teaspoon of red pepper flakes or sriracha while blooming the ginger. For more warmth, add ¼ teaspoon white pepper instead of black, which gives a sharper, more peppery bite.

Make ahead

Prepare and mince the ginger and garlic up to 4 hours ahead; store in separate covered containers in the refrigerator. The sauce can be made 1 day ahead and refrigerated in an airtight container.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator. Reheat gently over medium-low heat, stirring occasionally, adding a splash of broth if the sauce is too thick.

Substitutions

ground chicken (85% lean or higher) → ground pork or ground turkey. Use the same weight. Cook time remains the same. The flavor will be slightly richer with pork, more subtle with turkey.
canned crushed tomatoes (or diced tomatoes, slightly crushed) → tomato sauce (8 oz / 227 g). Tomato sauce is already pureed, so the finished sauce will be smoother and slightly thicker. You may reduce the broth to ¼ cup (60 ml) to maintain consistency.
rice vinegar → white wine vinegar or apple cider vinegar. Use the same amount. White wine vinegar is more delicate; apple cider is more assertive. Taste and adjust if needed.
brown sugar → honey or mirin (Japanese rice wine). Use ½ teaspoon honey or mirin for a touch of sweetness and a slightly different depth. Taste and adjust for balance.