Honey Ginger Chicken

A skillet filled with cooked chicken stir fry with a golden sauce.

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This honey ginger chicken recipe brings takeout to your kitchen in less than 30 minutes!

Course Dinner, Main Course, Main Dishes

Cuisine American, Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 306

Author Dorothy Bigelow

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!

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.

Slow cooker or Crock Pot: Add the sauce ingredients to the base of your slow cooker and stir before adding the chicken (do not coat in cornstarch - just season it with salt and pepper). Stir well and cook on high for 2-3 hours or low for 4-5 hours. Serve with rice and broccoli.

Nutritional information is an estimate only, and excludes rice, broccoli, and sesame seeds from the equation.

Nutrition