Perfect for those who want to make stir fry chicken with ginger, the recipe is simple. It can be a good meal but will vary based upon your own taste. If you like spicy food though, you might want to add some chili sauce or dried chili peppers right at the beginning so that it’s cooked in properly.
HONEY GINGER CHICKEN STIR-FRY
Make this delicious, healthier, takeout fake-out Honey Ginger Chicken Stir-Fry for dinner tonight. The sauce is sweet and savory with soy sauce, garlic, ginger, and sesame oil and the dish comes together in about 30 minutes. Serve it with rice and a steamed broccoli for a meal that’s worthy of the regular dinner rotation.
It’s been a strange first few weeks of 2021 with a packed online school schedule for first graders Molly and Clara and busy work schedules for Frank and I. Two-year-old June is, as usual, along for the ride, prancing around the house in Elsa pjs and wondering when the next snack will appear.
In the midst of this crazy season of life, we are no strangers to takeout. I love a good Chinese-style stir-fry and love it even more when it’s brought to my door without me having to dirty a single pan. However, whenever I make one of these takeout-inspired dishes myself, I’m always impressed at how delicious and simple they can be. Next time you’re tempted to order takeout, give this one a try instead.
The key to a great homemade takeout fake-out dish is in the details. Fresh ginger and garlic make all the difference in transforming a simple sauce into something that tastes special.
I’m hungry just thinking about it. Let’s make Honey Ginger Chicken!
INGREDIENTS
- Chicken Breast – Use cubed chicken breast here. It also works with chicken thighs, shrimp, or extra-firm tofu.
- Cornstarch – Tossing the chicken with cornstarch before cooking not only helps it to brown nicely in the pan, but it thickens the sauce.
- Ginger and Garlic – The recipe will work without these, but they add so much flavor that I strongly encourage you to put in the couple of extra minutes it takes to prepare them. Be sure the ginger is very finely diced or grated before using it.
- Toasted Sesame Oil – Look for this in the Asian / international aisle at the grocery store. It should be dark in color.
- White Sesame Seeds – Stir these into the sauce to give it some texture. Feel free to sprinkle some on top of the finished stir-fry as well for some color.
- Honey, Soy Sauce, Ketchup – Pantry staples you’ll need to make the sauce.
- Green Onions – These add fresh flavor and color when stirred into the dish at the end of cooking.
HOW TO MAKE HONEY GINGER CHICKEN
- Make sauce. Combine all ingredients for the sauce.
- Toss chicken with cornstarch. This recipe uses a good amount of cornstarch to insure that the sauce thickens. It may not all stick to the chicken, but give it a good stir to coat it as much as possible.
- Sear chicken. Sear chicken until golden brown.
- Add first part of sauce. Add 3 tablespoon of sauce until chicken is sticky and coated.
- Add second part of sauce. Add all remaining sauce and simmer for a few minutes until chicken is fully cooked.
- Finish and serve. Stir in green onions and serve!
WHY ADD SAUCE IN TWO PARTS
When I was testing this recipe, my goal was to find a balance between chicken that is really coated in a sticky glaze of sauce and still has plenty of liquid sauce remaining in the pan to spoon over rice. The key is to add the sauce in two additions. The first small portion of sauce reduces way down and completely coats the chicken. The second larger portion cooks for just a couple of minutes so it doesn’t get quite as thick. The result mimics the sticky, saucy consistency of a great takeout stir-fry.
POSSIBLE VARIATIONS
- Make it vegetarian – Use cubed extra-firm tofu instead of chicken.
- Add vegetables – Stir some steamed broccoli, diced bell peppers, or chopped steamed green beans into the dish.
- Make it gluten-free – Use gluten-free Tamari in place of the soy sauce to easily make this recipe gluten-free.
Ginger Chicken and Broccoli Stir Fry
Tender strips of chicken, and hot, crisp vegetables are combined with an Asian-inspired sauce in this Ginger Chicken and Broccoli Stir Fry.
Stir-fries are one of the easiest and most popular ways that I get dinner on the table. This stir fry caught my eye a number of years ago and the recipe is loosely adapted from and with thanks to Cooking Canuck. It’s a winner for sure.
While most of our Asian dishes incorporate a bit of heat or spice, this Ginger Chicken and Broccoli Stir Fry is a very flavorful dish that my whole family enjoyed without any heat at all.
Ginger Chicken Stir Fry
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Broccoli is one of my favorite vegetables to use in a stir fry. The florets hold so much sauce and each bite is full of flavor. The oyster sauce in this recipe also adds a savory note that we enjoy.
Ginger is an ingredient I tend to use quite often for stir fry recipes. It is such a great addition to chicken and vegetable stir-fries.
If your kids are new to Asian foods and they might like to try chopsticks, these are the best ever training chopsticks.
How To Stir Fry
- Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I absolutely love it.
- I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
- Cut similar ingredients roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.
Ginger Chicken and Broccoli Stir Fry Recipe
- Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- In a very large skillet or wok, warm the oil over high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6-8 minutes. Remove the chicken to a plate and set it aside.
- Add the ginger, green onions, garlic, broccoli, and mushrooms to the empty skillet. Cook, stirring or tossing constantly until the pan is fragrant and the broccoli turns bright green, about 2-3 minutes.
- Add water to the pan and use a wooden spoon or spatula to scrape up all the browned bits. Pour in the soy sauce mixture. Cook, stirring constantly, until it thickens, about 1 minute. Return the chicken to the pan and stir to coat.
- Serve over rice if desired.
Seriously Delicious Chicken Stir Fry
Homemade Chicken Stir Fry is an easy alternative to takeout and better for you. It’s ready to go in less than 30 minutes and the kids will love it.
This chicken stir fry recipe is made with chicken breast, broccoli, and carrots, and the sauce is made with fresh ginger, soy sauce/tamari, honey, and sriracha.
Better-than-Takeout Chicken Stir Fry
If you love Chinese takeout, raise your hand. WE DO. I’ve been making chicken stir fry since I was 10 years old (NO JOKE) because Chinese takeout is my all-time favorite.
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From the second I made my first chicken stir fry recipe in my own kitchen I was hooked. If a 10 year can do it, so can you!
What I personally love about this easy chicken stir fry recipe is the sauce. It’s savory, made with 5 basic ingredients, and has a punch of fresh ginger.
WHY MAKE THIS CHICKEN STIR FRY RECIPE?
There are so many chicken stir fry recipes on the internet, but this one not only tastes the best, it’s been rated 5-stars by so many of you! Here are a few more reasons to convince you:
Inexpensive: at the end of the day, you can make far more food for much less money by making your own healthy chicken stir fry at home instead of getting takeout.
Better-for-You: you can easily modify the amount of sodium and sugar in this recipe by changing how much sauce is used. This recipe is MSG-free and it can easily be made gluten-free by swapping the soy sauce for tamari.
Faster: that’s right, in under 30 minutes you can have this delicious chicken stir fry ready to eat. Instead of calling, waiting, and waiting, why not just make it at home?
Ingredients You Need for the Stir Fry
- Chicken Breast – make sure to purchase boneless, skinless chicken breast for easy prepping! You can use boneless, skinless chicken thighs if you want or heck, swap out the protein altogether for shrimp, beef, or tofu!
- Olive Oil – we know lots of recipes call for sesame oil, so if you want to use that go for it! We kept things ultra basic with the most common cooking oil – olive oil.
- Broccoli – broccoli is the star vegetable of this stir fry. You need 8 cups of broccoli florets.
- Carrots – we used shredded carrots for this recipe, but you can easily swap them for slices if you have whole carrots at home.
CAN I ADD MORE/DIFFERENT VEGGIES?
Add whatever veggies your heart desires! Since this serves 4 people, we recommend around 2 cups per person. They cook down so it ends up being less than 2 cups/person! Here are some suggestions:
- sugar snap peas
- green beans
- bell peppers (red or green bell pepper)
- green onions
- cauliflower
CAN I USE FROZEN VEGGIES?
While you totally can use frozen vegetables, we 100% suggest using fresh veggies. We repeat –> use fresh vegetables! Fresh vegetables are crisp, bright in color, and taste so much better than frozen!
HANDS DOWN THE BEST CHICKEN STIR FRY SAUCE
Now that you know what you need for the stir fry itself, it’s time to talk all things stir fry sauce! This sauce is made with garlic and ginger and so so soooo delicious.
When it comes to chicken stir fry recipes, we’re all about the sauce and using different ingredients to make it a little bit better for you. Don’t worry, no flavor was sacrificed in the making!
Honey: honey is a great way to make a sweet, Asian-inspired sauce, but without refined sugar. Try swapping the honey for maple syrup for a warmer, but equally delicious flavor. PS: we like to use honey in place of brown sugar because it not only tastes better, but it’s better for you.
Soy sauce: a little bit of soy sauce goes a long way. If you’re watching your sodium intake, try using a low-sodium soy sauce or even swapping it for tamari for a gluten-free option.
Ginger: fresh ginger is one of my favorite ingredients to use in a healthy chicken stir fry recipe. If you love ginger like us, try doubling it in this recipe!
Garlic: I am one of those people that double garlic in every recipe. Do. Not. Skip. The. Garlic. It adds so much depth to this sauce! Feel free to use freshly chopped garlic, pre-minced garlic, or even garlic paste.
Sriracha: sriracha adds a little bit of heat, but not too much! If you like it hot, add as much as you’d like!
Hoisin sauce: hoisin sauce is optional for this recipe, but if you like the authentic Chinese takeout flavor, add just a tablespoon and you’re good to go.
Other flavors to add-ins
Looking to add some heat or maybe some citrus? Here are some options for you:
- crushed red pepper flakes
- hot sauce
- sesame seeds
- sesame oil
How to Thicken Stir Fry Sauce
No one likes a watery chicken stir fry sauce and that’s a fact. In this recipe, we thicken our sauce with a cornstarch slurry. In order to do so, you’ll need cornstarch and water.
- Place water in a small bowl and sprinkle in cornstarch.
- Whisk cornstarch until it dissolves.
- Then, add the slurry into your hot stir fry right into the pan. Make sure to keep the heat on at least medium so that it can activate the cornstarch to thicken the sauce.
quick tip
Start with 2 teaspoons of cornstarch and go from there. Too much cornstarch can easily ruin a dish, so start small!
How to Make Chicken Stir Fry
How do you make chicken stir fry from scratch, you ask? Chicken and vegetable stir fry is a quick and easy dinner idea and the reason is that it takes less than 30 minutes!
Once you’ve got your veggies and chicken chopped and your sauce made you’ve only got a few steps left.
- Prep Chicken and Veggies: cut chicken and veggies into bite-sized pieces, making sure everything is around the same size.
- Make Sauce: place the ingredients for the stir fry sauce in a small bowl and whisk to combine. Leave out the water and cornstarch.
- Sauté Chicken: cook chicken breast over medium/high heat for about 2-3 minutes.
- Add Stir Fry Vegetables and Sauce: Add in your veggies and sauce. Stir fry chicken and vegetables 2-3 minutes before adding the sauce. Bring sauce to a boil and then, reduce heat and let simmer for 6-8 minutes. Option to cover chicken and vegetables for a few minutes to help cook faster.
- Thicken Sauce: create cornstarch slurry by whisking together cornstarch and water. Then, add it to the stir fry and continue cooking for 1-2 minutes or until thickened.
Storage
Let stir fry cool completely and then transfer to an airtight container and store in the fridge for up to 3-5 days.
Easy Meal Prep
Lucky for you, pretty much any kind of homemade takeout recipe is perfect for meal-prep. For this recipe, add your favorite grain and you’re good to go for 4 meals.
If you’re feeding a crowd, you can even double this recipe to easily get 8 meals out of it. Check out our favorite glass meal-prep containers here for a reusable, more environmentally friendly meal-prep option.
Seriously Delicious Chicken Stir Fry Recipe
Our homemade Chicken Stir Fry is a great alternative to takeout! The sauce is made with fresh ginger, garlic, soy sauce, honey, and a little sriracha.
Prep: 15 minutesCook: 15 minutesTotal: 30 minutes
FAT 9 CARBS 34 PROTEIN 28
YIELD4
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INGREDIENTS
Chicken Stir Fry
- 1 lb. boneless, skinless chicken breasts, sliced into 1-inch chunks
- 1.5 tablespoons olive oil (or coconut oil)
- 8 cups fresh broccoli florets
- 1/2 cup shredded carrots
Sauce
- 1/4 cup honey
- 1/4 cup soy sauce (or tamari)
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon sriracha
- 1 tablespoon hoisin sauce
- 2 tablespoons water
- 2 teaspoons cornstarch
INSTRUCTIONS
- First, prepare stir fry sauce by whisking together all ingredients except for the water and cornstarch.
- Next, heat olive oil in a large pan over medium/high heat. When olive oil is fragrant, add sliced chicken breast to the pan and sauté for 2-3 minutes.
- Next, add the stir fry vegetables (except for carrots) and sauté for 2-3 minutes before adding the sauce. Bring sauce to a boil and then reduce to low/medium, add carrots, and let simmer for 6-8 minutes. If you have really big broccoli florets, you can cover the stir fry and let it steam for 2-3 minutes to cook it faster.
- While chicken stir fry is cooking, make a cornstarch slurry. Whisk cornstarch in 2 tablespoons of water until it dissolves. Then, add the cornstarch slurry to the pan and continue cooking over medium heat to activate. It will take 1-2 minutes for the cornstarch to start thickening your sauce.
- Serve chicken stir fry over your favorite grain such as white rice, brown rice, or fried rice! Option to top with your favorite nut such as cashews, peanuts, or sesame seeds.
TIPS & NOTES
- Rice is not included in nutrition information.
NUTRITION FACTS
Serving Size: 1/4 Calories: 305 Sugar: 20 Fat: 9 Carbohydrates: 34 Fiber: 5 Protein: 28 Cholesterol: 34
MEGAN ZEISLER
Yay! We’re so glad you love it as much as we do 😀
This recipe was easy to make and delicious. I used mushrooms and asparagus. I used chicken thighs and premarinated them in a bit of soy sauce, ginger and sesame oil. I will definitely make this again.
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I bet this was delish with chicken thighs, Karin!
Absolutely delicious!!! I did modify the recipe a bit, used three cups of broccoli instead of eight cups, added one zucchini cubed, added more ginger, and also omitted the sriracha because I can not tolerate spiciness. Overall, a great recipe, thank you Lee for sharing!
So simple. So light. So quick. So filling.
The perfect busy week night“oh, s#_* I forgot to prep something for dinner, what do I have in my freezer/pantry?! “ recipe.
A bag of frozen veggies (you know, the one hanging out in the back of your freezer..) and a
frozen chicken breast (a staple in any freezer,
amiright?) and ten minutes later, your noshing something wholesome, nutritious and not from a paper bag.