If you’re using full boneless chicken breasts, slice them in half lengthwise using a sharp knife on a cutting board to create thinner filets.

Add all of the ingredients for the marinade to a small bowl or measuring cup and stir to combine.

Transfer the raw chicken and the marinade to a large zip lock bag. Seal the bag and shake it around until the chicken pieces are coated with marinade.

Marinate for at least 20 minutes in the refrigerator, ideally 3 hours, and up to 24 hours.

When you’re ready to bake the chicken, preheat the oven to 350 degrees Fahrenheit.

Transfer the chicken and all of the marinade to a large casserole dish, ensuring the chicken is in a single layer (not overlapping).

Bake for 10 minutes (or 15 minutes if you’re using whole chicken breasts).

Remove the chicken from the oven and use a spoon to baste the juices over the chicken breasts.

Change your oven to the broil setting and broil the chicken for 5 minutes. Remove it from the oven, baste it again, then broil for another 1 to 2 minutes. The chicken should be golden brown and appear glazed. Remove the chicken from the oven and allow it to cool for 10 minutes before serving.

Before serving the chicken, spoon any remaining juices over the chicken breasts. Serve garlic ginger chicken with your choice of side dishes such as jasmine rice (or cauliflower rice for low carb) and stir fry vegetables for a complete meal.