Ginger Honey Garlic Chicken Stir-Fry

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Ginger Honey Garlic Chicken Stir-Fry AI-generated image
20 minTotal time
EasyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Boneless chicken breast Boneless chicken thigh, thinly sliced; it will be a little richer and may need slightly longer to cook.
  • Snap peas Snow peas, cut into bite-size pieces.
  • Jasmine rice Cooked basmati rice, served in the same way.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein32 g
Carbohydrates34 g
Fat9 g

Fiber 3 g · Sugar 11 g · Sodium 650 mg

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A flavorful and quick stir-fry featuring fresh ginger, tender chicken, and a sweet honey garlic sauce. Perfect for a wholesome, aromatic main dish that’s both satisfying and easy to prepare.

Main Dish

Steps

  1. Heat olive oil in a pan over medium-high heat.
  2. Add grated ginger and minced garlic; sauté until fragrant, about 1 minute.
  3. Add the sliced chicken breast and cook until browned and cooked through, about 5-6 minutes.
  4. Stir in bell peppers and snap peas; cook for another 2-3 minutes until vegetables are tender-crisp.
  5. Mix honey, soy sauce, and sesame oil in a small bowl.
  6. Pour the sauce over the chicken and vegetables; stir well to coat and cook for another minute.
  7. Season with salt and pepper to taste.
  8. Remove from heat, garnish with chopped green onion.
  9. Serve hot over jasmine rice if desired.

Tips for Ginger Honey Garlic Chicken Stir-Fry

  • Keep the chicken slices similarly thin so they cook at the same pace; the finished pieces should look opaque with no pink center.
  • The sauce should lightly glaze the chicken and vegetables, not pool heavily in the pan; avoid crowding the pan, which can make the chicken steam.
  • For the best crisp-tender vegetables, have all ingredients measured and ready before cooking; the short cooking window leaves little time for prep.

Drink pairing

A dry, lightly aromatic Riesling
Its crisp acidity and gentle fruit complement the honey-garlic glaze and ginger without overwhelming the chicken.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; store rice separately if possible.

Frequently asked questions

How can I tell when the chicken is cooked through?
The slices should be opaque throughout with no pink center; cut the thickest piece to check.

Can I prepare anything ahead?
Slice the chicken and vegetables and mix the sauce shortly before cooking; keep the chicken covered and refrigerated until ready.

What should the vegetables look like when done?
They should be bright in color and tender-crisp, with a little bite rather than soft or limp.
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