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.
Add some extra vegetables for a healthy dinner!
Stir-fries like this one are infinitely flexible. I often bulk Honey and Ginger Chicken out with sliced bell peppers and mushrooms. Simply fry the vegetable in a little oil until tender. Remove from the pan, proceed as per the recipe and then add them back in for the final simmer. Delish!
This recipe is super flexible.
No bok choy? Use chard, spinach, or green beans instead. If you want to mix up the meat, try using lean turkey instead.
Watch the Video!
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 two, 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 BOk ChoY?
Bok choy is a delicious type of Asian cabbage. It’s also known as pak chai, white mustard cabbage, Chinese celery cabbage or even Horse’s ear! (Once you see it, you can’t un-see it!) You can substitute it with other greens like chard, beans, broccoli or spinach.
for the sauce:
- 3 Tbsp lemon juice (45ml)
- 3 Tbsp light soy sauce (45ml)
- 3 Tbsp honey (45ml)
- 1 mild red chilli, diced (adjust chilli to taste!)
- 3 cm ginger, peeled and grated
- 2 medium cloves garlic, finely diced
- 200 g Basmati or long grain rice
- 2 pak choi, quartered lengthways
- 600 g chicken breast
- 2 Tbsp plain flour
- 50 g butter
- sea salt & freshly ground black pepper
- 1 spring onion, finely sliced
- 1 tsp sesame seeds
- MAKE THE SAUCE: Whisk together all ingredients for the sauce and set aside.
- COOK THE RICE: 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 BOK CHOY: Steam the quartered bok choy for 5 minutes until a fork easily pierces the thickest part of the base, then set aside until ready to serve.
- PREPARE THE CHICKEN: Meanwhile, cut the chicken breasts into thin, bite-sized pieces. Season well with pepper and a little salt, then dust with the flour.
- COOK THE CHICKEN: 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.
- ADD THE SAUCE: 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.
- SERVE AND ENJOY!: Divide the rice, box choy 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: 3 Serving Size: 1 plate
Amount Per Serving: Calories: 911Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 239mgSodium: 2145mgCarbohydrates: 70gFiber: 3gSugar: 20gProtein: 82g
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