Ginger Honey Chicken Stir Fry
A quick, tangy ginger-honey stir fry with tender chicken and crisp vegetables.
Equipment
- Large Skillet or Wok
- Small Bowl
- Measuring cups and spoons
- Spatula or tongs
- Grater or microplane
Ingredients
- 1/4 cup soy sauce, low sodium
- 1/4 cup honey
- 1 inch fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch
- 2 tablespoons avocado oil, divided
- 1 cup broccoli, chopped
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1 pound chicken breast, cut into 1-inch cubes
Instructions
- In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, sriracha (if using), Dijon mustard, and cornstarch until smooth; set the sauce aside.
- Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat.
- Add the chopped broccoli and sliced red and orange bell peppers to the hot pan and stir-fry for 2–3 minutes until they are bright and just tender; remove the vegetables to a plate.
- Add the remaining 1 tablespoon of avocado oil to the pan and increase heat to medium-high.
- Place the cubed chicken in a single layer (do not overcrowd) and brown for 1–2 minutes per side until golden on the outside and mostly cooked through.
- Pour the prepared sauce over the browned chicken and bring to a simmer; when it bubbles, reduce heat to low and cook 2–3 minutes to thicken the sauce and finish cooking the chicken.
- Return the cooked vegetables to the pan, toss to coat, and simmer together for an additional 3–4 minutes until everything is cooked through and the sauce is glossy.
- Serve immediately.
Notes
- Use low-sodium soy sauce to control saltiness.
- Adjust sriracha to taste for spice.
- Cut chicken into uniform pieces for even cooking.
- Do not overcrowd the pan to ensure proper browning.