I have been craving a stir fry today, and nothing was going to hit the spot like a big pan of Honey Ginger Chicken. This is such a quick recipe and is an absolute banger. Lots of punchy flavours, extremely quick and easy and super satisfying.
Why is this HOney Ginger Chicken So Good?
So many stir fries are drowning in a heavy sauce. This recipe has a light sauce with the perfect balance of tart, sweet, spicy and salty. It’s also so quick to make that I find it’s best to cook the rice, prepare the ingredients and get the table set before the chicken even looks at the pan because it’s all over and done in just a few minutes.
What should I serve with Honey Ginger Chicken?
The flavours in this recipe are amazing when you pair them with steamed pak choi, that most delicious member of the cabbage family. Sometimes known as bok choy, this green leafy is one of my favourite ingredients to cook with.
With a flavour somewhere between spinach and cabbage, with maybe a hint of fennel, it matches perfectly with Asian inspired dishes. I love to steam it very quickly and serve it with rice and a nice saucy main like today’s recipe.
Make a double batch and take the rest to work!
Honey Ginger Chicken reheats beautifully and the sauce keeps the chicken lovely and moist, so this is definitely a recipe to double up on and take into the office or reheat for lunch the next day.
I hope you’re all taking care of yourselves out there. Make sure you’re eating well, getting lots of sleep, enjoying the sunshine if you can, and avoiding too much of the doom and gloom in the news. Speaking of which, I’ll be back tomorrow with a really fun dessert – something to keep you entertained over the weekend. x J
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
for the sauce:
- 2 Tbsp lemon juice
- 2 Tbsp light soy sauce
- 2 Tbsp honey
- 1 red chilli, diced
- 3 cm ginger, peeled and grated
- 1-2 cloves garlic, finely diced
- 200 g long grain rice
- 2 pak choi, quartered lengthways
- 400 g chicken breast
- 2 Tbsp plain flour
- 50 g butter
- sea salt & freshly ground black pepper
- 1 spring onion, finely sliced
- sesame seeds
- Whisk together all ingredients for the sauce and set aside.
- Bring the rice, 450ml water, ½ tsp sea salt and 1 tsp of the butter to the boil, then cover tightly, turn the heat down to the minimum and cook for 10-15 minutes until all the water has evaporated and the rice is cooked through. Remove from the heat and allow to stand 5 minutes.
- Steam the quartered pak choi for 5 minutes until a fork easily pierces the thickest part of the base, then set aside until ready to serve.
- Meanwhile, cut the chicken breasts into thin, bite-sized pieces. Season well with pepper and a little salt, then dust with the flour.
- When the rice has cooked, melt the butter over medium heat in a large frying pan or wok. Cook the chicken for 4-5 minutes, turning once. The chicken will be lightly golden brown.
- Pour the sauce into the pan and allow to bubble for 1 minute, then stir through the chicken so it is well coated. Cook for a further 4 minutes until the sauce has thickened and reduced.
- Divide the rice, pak choi and chicken between two warmed plates, scatter over the spring onion and sesame seeds and serve hot.
- To peel ginger use the side of a teaspoon. It makes it easy to get around all the little knobbly bits.
- To grate ginger I always use my trusty decade old Microplane grater, link below.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 567Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 137mgSodium: 1298mgCarbohydrates: 38gFiber: 3gSugar: 11gProtein: 45g
FREQUENTLY ASKED QUESTIONS
I don’t eat chicken! Can I still make Honey Ginger Chicken?
This is a great sauce and goes beautifully with most stir fries. It’s great with pork and tastes lovely with fish too. If you are looking for more Asian inspired recipes, check out these!
I can’t find any pak choi! Are there alternatives?
I love pak choi and it is bang in season here in Europe at the moment. If you’ve scoured your local Asian grocer and still can’t find it, you can substitute with any other green veggies suitable for steaming. Broccoli, green beans, zucchini, and so on.
Help, I’ve run out of honey! What can I substitute?
Any sweetener will do here, golden syrup, brown sugar, maple syrup – though I’d reduce the amount to 1 and a half tablespoons.
This meal says it serves 2, can I make it for more people?
Definitely! If I am eating this as a stand alone meal, I serve 200g of chicken breast per person. If you are bulking it out with lots more vegetables or salad, or perhaps adding nuts, you can reduce the chicken to 150g per person, though I promise it will all get eaten up!
To double the recipe cook the chicken in two batches and reduce the sauce for a minute or two before adding all the chicken back into the pan. You’ll need to double the amount of sauce too.
What is Pak Choi?
Pak choi is a delicious type of Asian cabbage. It’s also known as bok choy, white mustard cabbage, Chinese celery cabbage or even Horse’s ear! (Once you see it, you can’t un-see it!)