Craving something fast, flavorful, and homemade? This Honey Ginger Chicken Stir-Fry delivers juicy chicken, crisp veggies, and a glossy, sweet-savory sauce in just 30 minutes. It’s easy enough for a weeknight yet delicious enough to rival your favorite takeout spot.
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Why You’ll Love This Honey Ginger Chicken Stir-Fry
This stir-fry bursts with flavor and comes together in a flash. You’ll love the balance of sweet honey, zingy ginger, and a touch of heat from Sriracha. Plus, it uses simple pantry staples like soy sauce and rice vinegar. It’s healthier than takeout, easy to customize, and perfect for busy weeknights. You can adjust sweetness or spice to taste, making it ideal for both kids and adults. Best of all, cleanup is minimal—just one pan and dinner’s ready.
Ingredients You’ll Need
The base of this Honey Ginger Chicken Stir-Fry starts with tender chicken breast or thighs, which soak up all that sweet-savory sauce. A light cornstarch coating helps the chicken crisp up beautifully in the pan. Aromatics like fresh ginger and garlic build a bold, fragrant flavor foundation. The sauce blends chicken stock, honey, soy sauce, rice vinegar, and a touch of Sriracha for balanced heat and sweetness. Crisp broccoli adds color and crunch, while sesame oil brings a toasty finish. Top it all with green onions and sesame seeds for the perfect finishing touch. Serve it hot over fluffy rice for a complete meal.
Ingredient Substitutions and Swaps
For juicier bites, try chicken thighs instead of breast. To make it gluten-free, swap regular soy sauce with tamari. If you prefer less heat, skip the Sriracha or add more honey for a milder, sweeter sauce. Broccoli works great, but snap peas, bell peppers, or carrots also fit perfectly. Feel free to adjust based on what’s fresh or in your fridge.
How to Make Honey Ginger Chicken Stir-Fry
This recipe moves fast, so it’s best to prep everything first. Start by slicing the chicken thinly and tossing it with cornstarch. Heat oil in a large skillet or wok over medium-high heat. Cook the chicken in a single layer until golden, then remove it to a plate. In the same pan, add sesame oil along with ginger and garlic for a quick, fragrant sauté. Next, whisk together chicken stock, honey, soy sauce, rice vinegar, Sriracha, and cornstarch. Pour the sauce into the pan, and let it bubble until thickened. Toss in broccoli and cook until just tender. Finally, return the chicken, coat it in sauce, and top with green onions and sesame seeds. Serve over rice and enjoy immediately.
Coat and Cook the Chicken
Coat the chicken evenly with cornstarch for a crisp sear. Heat the oil until shimmering before adding the chicken. Cook in batches so the pan isn’t crowded. Each piece should turn golden and slightly crisp while staying tender inside.
Build the Ginger Garlic Base
In the same skillet, add sesame oil, then toss in the grated ginger and minced garlic. Stir just until fragrant, about 30 seconds. Be careful not to overcook; they can burn quickly.
Make the Honey Ginger Sauce
In a small bowl, whisk chicken stock, honey, soy sauce, rice vinegar, and cornstarch until smooth. Pour it into the pan and stir constantly until the sauce thickens and turns glossy. Taste and adjust sweetness or spice to your liking.
Add Broccoli and Combine Everything
Add the broccoli florets to the sauce and cook for 2–3 minutes until bright green and crisp-tender. Then return the chicken to the pan and toss everything together. Make sure each piece is evenly coated with the rich, sticky sauce.
Tips for the Best Stir-Fry Results
Use a large, hot pan to keep everything sizzling without steaming. Don’t overcrowd the chicken; cook in batches if needed for the best crisp texture. Stir the sauce frequently to prevent sticking. If it gets too thick, add a splash of chicken stock. For even more depth, toast your sesame oil before adding aromatics. Lastly, taste as you go—you’re aiming for that perfect balance of sweet, savory, and spicy.
Serving Suggestions
Serve your Honey Ginger Chicken Stir-Fry over steamed jasmine or brown rice for a filling dinner. It’s also great with noodles for a change of texture. Each serving packs about 357 calories, with plenty of protein to keep you full. Pair it with a light side salad or miso soup for a complete meal.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat for the best texture. You can also microwave it briefly, but stir halfway through to heat evenly. This dish reheats beautifully, making it perfect for meal prep lunches.
Recipe FAQs
Can I make Honey Ginger Chicken Stir-Fry ahead of time?
Yes, cook everything except the sauce. When ready to serve, heat the sauce fresh for the best texture.
How do I keep the chicken crispy?
Cook in batches without overcrowding. This ensures even browning and keeps the coating crisp.
Is this recipe gluten-free?
Yes, simply use tamari or coconut aminos instead of soy sauce.
What other vegetables work well in this stir-fry?
Try snow peas, bell peppers, or zucchini for extra color and crunch.
Other Recipes You May Enjoy
Final Thoughts
This Honey Ginger Chicken Stir-Fry is the kind of meal that turns ordinary nights into something special. It’s simple, fresh, and perfectly balanced in flavor. Whether you’re new to stir-frying or a seasoned cook, you’ll find it easy and satisfying every single time. Try pairing it with Ginger Scallion Chicken Noodle Soup for a comforting combo or the Vietnamese Noodle Bowl with Chicken for a refreshing twist. For more dinner inspiration, check out my Pinterest boards for quick and tasty ideas.
Honey Ginger Chicken Stir-Fry
Equipment
- Wok or large skillet For even cooking and quick searing
- Mixing bowl To whisk the sauce ingredients
- Tongs or spatula For tossing the stir-fry
Ingredients
- 1 ½ lbs boneless, skinless chicken breast or thighs, thinly sliced
- 2 tbsp cornstarch
- 2 tbsp cooking oil
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- ½ cup low-sodium chicken stock
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp Sriracha (optional)
- 1 tsp cornstarch (for sauce)
- 2 cups broccoli florets
- 2 green onions, thinly sliced
- sesame seeds, for garnish
- cooked rice, for serving
Instructions
- Toss sliced chicken with 2 tablespoons cornstarch to coat evenly.
- Heat cooking oil in a wok or large skillet over medium-high heat. Add chicken in a single layer and cook until browned and cooked through. Remove and set aside.
- In the same pan, add sesame oil, ginger, and garlic. Cook for about 30 seconds until fragrant.
- In a bowl, whisk together chicken stock, honey, soy sauce, rice vinegar, Sriracha (if using), and 1 teaspoon cornstarch until smooth.
- Pour the sauce into the pan and simmer for 2–3 minutes until thickened.
- Add broccoli florets and cook until crisp-tender, about 2 minutes. Return chicken to the pan and toss to coat in sauce.
- Top with sliced green onions and sesame seeds. Serve hot over rice.
