Honey Ginger Chicken Stir Fry Recipes

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GINGER-CHICKEN STIR-FRY



Ginger-Chicken Stir-Fry image

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

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

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

PINEAPPLE-GINGER CHICKEN STIR-FRY



Pineapple-Ginger Chicken Stir-Fry image

I found the original recipe on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened up the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (20 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
Hot cooked brown rice
Minced fresh cilantro, optional

Steps:

  • Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 316 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

HONEY-GINGER CHICKEN STIR-FRY



Honey-Ginger Chicken Stir-Fry image

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

1/4 cup honey
3 to 4 teaspoons soy sauce
1-1/2 teaspoons lemon juice
1 teaspoon ground ginger
1-1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
1 can (8 ounces) sliced water chestnuts, drained
4 to 6 cups hot cooked rice

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 HONEY-GINGER CHICKEN WITH PEPPERS



Stir-Fried Honey-Ginger Chicken with Peppers image

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

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
Cooked rice, for serving
Fresh cilantro leaves, for serving

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

STIR-FRIED CHICKEN WITH HONEY AND GINGER



Stir-Fried Chicken With Honey and Ginger image

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

800 g chicken thigh fillets, cut into 2cm slices
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1/4 cup honey
2 tablespoons light soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 tablespoons finely diced gingerroot
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
2 teaspoons five-spice powder
1/2 teaspoon sesame oil

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-ORANGE CHICKEN STIR-FRY



Honey-Orange Chicken Stir-Fry image

This delicious stir-fry is perfect for all occasions! You can make it fast plus it is the perfect blend of flavors.

Provided by Katie P

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
2 large carrots, minced
¾ cup chopped celery
2 cloves garlic, minced
1 cup orange juice, or more as needed
¼ cup honey
¼ cup soy sauce
2 tablespoons cornstarch
¼ teaspoon ground ginger
⅔ cup salted cashews
2 cups hot cooked rice

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, carrots, celery, and garlic; stir-fry until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
  • Meanwhile, combine 1 cup orange juice, honey, soy sauce, cornstarch, and ginger in a small bowl; mix until blended. Pour into the chicken mixture and bring to a boil.
  • Cook until sauce has thickened, 5 to 10 minutes longer. Stir in cashew and more orange juice if too thick. Serve over hot rice.

Nutrition Facts : Calories 555.8 calories, Carbohydrate 63.2 g, Cholesterol 64.6 mg, Fat 20.5 g, Fiber 2.7 g, Protein 31.3 g, SaturatedFat 3.9 g, Sodium 1150.2 mg, Sugar 26.1 g

HONEY GINGER CHICKEN STIR-FRY



Honey Ginger Chicken Stir-Fry image

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

1/4 cup honey
3 tablespoons soy sauce
1 1/2 teaspoons lemon juice
1 teaspoon ginger
1 1/4 lbs boneless skinless chicken breasts, cut in 1/4 inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 (16 ounce) package frozen stir-fry mixed vegetables
1 (8 ounce) can water chestnuts, drained
4 -6 cups cooked rice

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.

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Top Asked Questions

How to cook chicken stir fry with honey?
Directions 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. Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink.
How to make chicken stir fry with vegetables?
–April Walcher, Hutchinson, Kansas 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.
What goes well with ginger and Honey in stir fry?
Honey and ginger are a classic combination and so is ginger with chicken in a stir-fry. The warmth of ginger in meat dishes can really add so much umami to the dish. And yet, this is not your regular stir fry recipe, it's even better.
How to cook chicken and peppers for stir fry?
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.

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