HONEY GINGER CHICKEN STIR-FRY
In a sweet, savory sticky sauce, this quick and easy 30-minute honey ginger chicken will be your new favorite takeout fake-out. Serve it with rice and a steamed broccoli for a meal that's worthy of the regular dinner rotation.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- Make sauce by whisking together garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds. Set aside.
- Toss chicken with cornstarch until evenly coated.
- In a wok or large skillet, heat cooking oil over medium-high heat. Add chicken and let cook for a moment without stirring until browned on the bottom, 3 to 5 minutes.
- Give the chicken a stir and pour in about 3 Tbsp of sauce (it doesn't have to be super precise, so you can just estimate it by tipping in about a quarter of the sauce). Cook chicken in sauce, stirring frequently until chicken is well coated and looks sticky with sauce.
- Pour in the remaining sauce and bring to a simmer. Simmer until the sauce reduces slightly and chicken is cooked, 4 to 5 minutes more.
- Stir in the 2 stalks of green onions.
- Serve chicken over rice with some more sesame seeds and green onions on top.
Nutrition Facts : Calories 416 kcal, Carbohydrate 27 g, Protein 38 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1010 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
HONEY-GINGER CHICKEN STIR-FRY
When I was first married, we didn't have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we're home alone and can easily double it for company. -April Walcher, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.
Nutrition Facts : Calories 420 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 554mg sodium, Carbohydrate 62g carbohydrate (20g sugars, Fiber 6g fiber), Protein 29g protein.
STIR-FRIED CHICKEN WITH HONEY AND GINGER
Courtesy of Kylie Kwong, a nice simple chicken stir-fry. It is important that the chicken is marinated overnight to bring out the most flavour.
Provided by Terese
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
- Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
- Serve with steamed rice.
Nutrition Facts : Calories 382.1, Fat 15.2, SaturatedFat 3, Cholesterol 166, Sodium 1218.7, Carbohydrate 19.4, Fiber 0.2, Sugar 17.7, Protein 41.2
HONEY GINGER CHICKEN STIR-FRY
Make and share this Honey Ginger Chicken Stir-Fry recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the honey, soy sauce, lemon juice and garlic. Set aside.
- Sprinkle chicken with salt and pepper. In a large skillet, stir fry chicken in oil until lightly browned. Add the vegetables and water chestnuts; stir-fry 3-4 minutes longer until vegetables are crisp-tender.
- Stir honey mixture and stir into chicken mixture. Cook 3-5 minutes or until heated through and chicken juices run clear. Serve with the hot rice.
STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
- Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g
HONEY-GARLIC CHICKEN STIR-FRY
Honey-garlic chicken stir-fry--yeah, it's that good!
Provided by Alisa Provost
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
- Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
- Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
- Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
- Serve chicken and vegetables over hot rice.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g
HONEY CHICKEN STIR-FRY
I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. -Caroline Sperry, Allentown, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.
Nutrition Facts : Calories 249 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 455mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
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