This honey ginger chicken recipe brings takeout to your kitchen in less than 30 minutes! Featuring a homemade honey ginger sauce, this one-pan dinner has the perfect balance of flavors, yet is easy enough for weeknights.
If you're looking for easy skillet meals that are ready in less than 30 minutes, boy do I have just the thing for you!
This honey ginger chicken stir fry is SO good, yet SO easy. It's kinda hard to believe how little work it took when you finally taste it.
Serve it up with some cooked rice and steamed veggies (or the sides of your choice), and you'll have a delicious and healthy meal that's perfect for any night of the week.
Why You'll Love It:
- One skillet meal. Whenever you can make your main dish in one pan, I'm on board! This makes for quicker prep times and easy clean-up - what's not to love about that?
- Delicious dinner. This new recipe has a balance of sweet and savory flavors. It's absolutely delicious, especially when served over hot cooked rice.
- Flexible for dietary needs. It's already dairy-free, and it's easy to make gluten-free with a simple swap (use gluten-free soy sauce, coconut aminos, or tamari).
Ingredients
- Chicken: You will need about 1 ½ pounds of boneless, skinless chicken breast that's been cut into cubes. If you prefer dark meat, you can swap it for boneless chicken thighs.
- Honey: This adds a delicious sweetness and flavor that just cannot compare to anything else. I love to use local honey, but any kind will do.
- Fresh ginger (and garlic): These should be grated; the smaller pieces permeate the sauce with flavor while still keeping a smooth consistency.
- Soy sauce: Use regular (or low-sodium) soy sauce, OR swap it for tamari, coconut aminos, or gluten-free soy sauce.
You will also need:
- Corn starch
- Vegetable oil (or avocado oil)
- Broth (we use low sodium chicken broth)
- Salt
- Pepper
- For serving (optional):
- Cooked rice, steamed broccoli, sesame seeds, etc.
Equipment
- Large skillet (or cast iron skillet)
How to Make Honey Ginger Chicken Stir Fry
If you're planning on serving this with rice (we highly recommend you do!), I recommend getting started on the rice first. We love Instant Pot white rice because it's so hands off, but baked rice is another easy option. While the rice cooks, you can get started on the ginger honey chicken.
- Coat the chicken with corn starch. Add ¼ cup of cornstarch to a large bowl, along with 1 teaspoon of salt and 1 teaspoon of pepper. Whisk well, then add the cubed chicken breast pieces and toss well to combine.
- Prepare the sauce. Add the soy sauce, honey, broth, grated garlic, grated ginger, and 1 tablespoon of cornstarch to a small bowl or measuring cup. Whisk well to combine.
- Cook the chicken. Heat 2 tablespoons of oil over medium heat in a large skillet. Working in batches, cook the chicken pieces for 3-4 minutes on each side, or until they reach a minimum internal temperature of 165ºF (74ºC). Once cooked, transfer the chicken to a plate and set aside while you heat the sauce.
- Warm the sauce. Reduce the heat to very low, then pour in the sauce, whisking constantly. It will bubble and thicken slightly.
- Add the chicken into the sauce. Place the cooked chicken pieces back into the sauce, stirring well to combine.
- Garnish and serve. Remove from the heat and drizzle with a small amount of toasted sesame oil (if desired). Garnish with chopped green onions and sesame seeds (optional) and serve over a bed of rice with steamed broccoli (try our Instant Pot frozen broccoli method for an easy side!).
Storing Leftovers
- Transfer leftover chicken to an airtight container and store it in the refrigerator for up to 3 days.
- Reheat portions as needed in the microwave or a hot skillet.
Reheating Leftovers
- Stovetop: Cook for 7-10 minutes in a skillet over medium heat, or until heated through. Adding a little water can prevent the sauce from becoming too thick.
- Microwave: Cook in a microwave-safe container at 50% power for 2-3 minutes.
Substitutions
- Gluten free: Swap the soy sauce for your favorite gluten-free soy sauce, coconut aminos, or tamari. All of the other ingredients are naturally gluten-free.
- Without cornstarch: If you prefer, you can swap the cornstarch for arrowroot powder instead.
- Using chicken thighs: Trade the chicken breast for the same amount of boneless, skinless chicken thighs. Verify with internal temperature to ensure they are cooked through (they may need a little more time).
Expert Tips
- Warm the honey. It can be difficult to incorporate honey into sauces. Since this sauce is heated, it shouldn't be too much trouble. That being said, you can make easy work for yourself by microwaving your honey for 15 seconds before adding it to the other sauce ingredients.
- Cut the chicken into bite-sized pieces. I like to aim for cubes that are around 1 ½" in size, and no bigger than 2". Smaller pieces cook more quickly, while larger ones need a little extra time.
- Switch up the veggies. This honey ginger chicken stir fry tastes the best when you serve it with a side of steamed veggies. While broccoli is our top pick, there are endless options to give your dish the perfect balance. Steamed green beans, edamame beans, bok choy, or even napa cabbage are all great choices.
- Add sesame oil. For an extra special touch, finish the dish with a light drizzle of toasted sesame oil. Yum!
More Easy Dinner Ideas:
If you loved this recipe for Honey Ginger Chicken, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Honey Ginger Chicken
This honey ginger chicken recipe brings takeout to your kitchen in less than 30 minutes!
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Servings: 4 servings
Calories: 306kcal
Ingredients
- ¼ cup soy sauce (or gluten-free options like tamari or coconut aminos)
- ¼ cup honey
- ¼ cup chicken broth or vegetable broth
- 5 tablespoons cornstarch divided
- 2 teaspoons grated fresh ginger or 1 ½ teaspoons ground ginger
- 2 teaspoons grated fresh garlic
- 2 tablespoons vegetable oil or avocado oil
- 1 ½ - 2 pounds boneless skinless chicken breast cut into 1 inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- Sesame oil (optional)
For serving (optional)
- Steamed broccoli florets roughly 1 bunch
- Cooked rice about 3 cups cooked
- Sliced green onions for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Prepare the sauce. Add the soy sauce, honey, chicken broth, 1 tablespoon of the cornstarch, grated ginger, and grated garlic to a small bowl. Whisk well and set aside.
- Add the oil to a large skillet over medium heat.
- Coat the chicken. While the oil heats, toss the chicken in salt, pepper, and the remaining ¼ cup of cornstarch. Mix well until the chicken is evenly coated.
- Cook the chicken. Once the oil shimmers, add the chicken pieces to the skillet (working in batches if needed). Cook for about 3-4 minutes per side, or until golden brown with a minimum internal temperature of 165ºF (74ºC).
- Remove the cooked chicken from the oil and place it on a plate. Set it aside while you warm the sauce.
- Heat the sauce. Turn the heat to low and add the sauce ingredients to the skillet, whisking continuously. It will bubble and begin to thicken.
- Combine the chicken and sauce. Add the chicken back to the skillet and toss to coat with sauce. If desired, finish with a drizzle of toasted sesame oil (optional).
- Serve and enjoy. Garnish with sliced green onions and sesame seeds. Serve on a bed of rice with steamed broccoli, or however you prefer!
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat portions (as needed) on the stovetop or microwave.
Reheating:
- Stovetop: Add the chicken to a skillet over medium heat and cook for 7-10 minutes (or until warmed throughout).
- Microwave: Add the chicken to a microwave safe bowl and cook at 50% power for 2-3 minutes.
Nutrition
Calories: 306kcal | Carbohydrates: 28g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1580mg | Potassium: 481mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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Dorothy Bigelow says
This is one of our favorite stir-fry recipes. It's perfect for busy weeknights and has that sweet and savory combo we love. If we're craving take-out, we're having this instead.