Description
Learn how to make a delicious Honey Ginger Chicken Stir-Fry that is bursting with flavor and easy to whip up in your own kitchen. Perfect for a quick and tasty meal!
Ingredients
- – 1 Tablespoon Fresh Ginger, very finely diced (15 ml)
- – 2 cloves Garlic, minced
- – 1/4 cup Honey (60 ml)
- – 1/3 cup Low-Sodium Soy Sauce (80 ml) (sub Tamari for a gluten-free version)
- – 3 Tablespoons (45 ml) Ketchup
- – 2 teaspoons (10 ml) Toasted Sesame Oil
- – 1 teaspoon (5 ml) White Sesame Seeds, plus more for topping
- – 1 1/2 pounds Boneless, Skinless Chicken Breast (680 g)
- – 2 Tablespoons (30 ml) Cornstarch
- – 3 Tablespoons (45 ml) Cooking Oil
- – 2 stalks Green Onions, chopped, plus more for topping
Instructions
- Combine the ginger, garlic, honey, soy sauce, ketchup, sesame oil, and sesame seeds in a bowl and whisk until well blended. Set this mixture aside.
- Coat the chicken evenly with cornstarch.
- Heat the cooking oil in a wok or large frying pan over medium-high heat. Place the chicken in the pan and allow it to cook undisturbed until the bottom is browned, about 3 to 5 minutes.
- Stir the chicken and add approximately 3 tablespoons of the prepared sauce. Cook, stirring often, until the chicken is thoroughly coated and the sauce becomes sticky.
- Add the rest of the sauce and let it come to a gentle boil. Continue to cook until the sauce thickens slightly and the chicken is fully cooked, about another 4 to 5 minutes.
- Mix in the chopped green onions.
- Serve the chicken over rice, garnished with additional sesame seeds and green onions.
Notes
- Marinate the chicken in a small amount of the sauce mixture for at least 30 minutes before cooking for enhanced flavor.
- Cut the chicken into evenly sized pieces to ensure uniform cooking throughout.
- Sprinkle red pepper flakes or chopped chili peppers on top before serving for a touch of heat.
