Honey Ginger Stir-Fry

A sweet and salty sauce with ginger and garlic coats crunchy vegetables and tender chicken.  Pair with some white rice to soak up the sauce and make it a complete meal. This Honey Ginger Stir-Fry is quick to make on a weeknight and the whole family is sure to love it.  If you mix the sauce and prep the veggies and chicken in advance, it will take less than 20 minutes to make the whole meal. If you want to elevate the flavor a little more, try Coconut Rice with it.  You only need 1 additional ingredient and it won’t take any longer to make.

Not Much To It!

For the Honey Ginger Sauce, make sure to dissolve the cornstarch in the soy sauce first, to prevent lumps.  Then all of the ingredients get put into one bowl and stir to combine. That is all there is to it. I try to prep the veggies, cilantro and spices along with the sauce the morning of or the night before to save time.  I usually use rotisserie chicken pulled from the bones for this recipe. Costco even sells it pulled from the bones in vacuum sealed bags, which makes prep even faster. Once I am ready to cook, I start the rice and heat the pan for the stir fry at the same time.  They are usually ready to eat at the same time too.

Easy Sweet Treat

Check out Unbelievable Fruit Dip for an easy (only 3 ingredients), make-ahead dip for all kinds of fruit.  This is one of my favorite healthy-ish desserts.

Honey Ginger Stir-Fry

The sauce for this Honey Ginger Stir-Fry is a wonderful balance of sweet, salty, tangy and umami. It richly coats the veggies, chicken and rice in tons of flavor and is quick to whip up any weeknight.

5 from 4 votes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 483kcal

Ingredients  

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For the Honey Ginger Sauce:

• ½ cup gluten free soy sauce
• 1 tablespoon cornstarch
• ½ cup Balsamic vinegar
• ¼ cup sesame oil
• ⅓ cup honey
• 1 teaspoon garlic powder
• 2 teaspoon freshly grated ginger
• pepper to taste

For the Stir Fry:

• 2 tablespoon sesame or olive oil for the pan
• 3 large carrots - washed, peeled and ½" cut on bias
• 1 medium sweet onion - quartered and sliced
• 3 cloves fresh garlic - finely chopped
• 2 cups broccoli florets, snap peas or snow peas
• 3 cups cooked chicken - shredded or thinly sliced
• ⅓ cup fresh cilantro - chopped
• ⅓ cup scallions - ends trimmed and sliced on the bias
• 3 cups cooked white rice - (approximately 1 ½ cups dry rice)
• 1 recipe Coconut Rice - *optional instead of plain white rice

Instructions

• In a small bowl, add your cornstarch. Gradually add the soy sauce to the cornstarch, making a slurry and allowing the cornstarch to dissolve. Stir until no lumps remain from the cornstarch. Combine the remaining ingredients for the sauce. Set aside.
• Cook white rice by package instructions. Or make 1 recipe Coconut Rice.
• Heat the oil over medium heat in a large frying pan. Add carrots and onions to pan. Allow to heat through and soften some. Add the garlic and continue to cook for 2-3 minutes, stirring frequently to prevent sticking or burning.
• Add the broccoli, chicken and sauce mixture. Let the sauce come to a boil and thicken. Continue stirring frequently. Once heated through and veggies are all cooked, turn off heat and add the cilantro and scallions. It is ready to serve with rice.

Nutrition

Calories: 483kcal | Carbohydrates: 55g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 1180mg | Potassium: 574mg | Fiber: 3g | Sugar: 24g | Vitamin A: 6348IU | Vitamin C: 34mg | Calcium: 72mg | Iron: 2mg