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Honey-Ginger Glazed Chicken Stir-Fry

Honey-Ginger Glazed Chicken Stir-Fry

Dinner
Prep Time
15min
Cook Time
15min
Servings
2
Calories
485
Chef's Note

For the most tender chicken, slice it against the grain and marinate it in the cornstarch mixture for 15 minutes before cooking. This technique, called 'velveting,' is used in Chinese cooking to create silky-smooth meat. If you prefer more sauce, double the glaze ingredients.

Tags
quick
chicken
stir-fry
Asian
honey
ginger
dinner
high-protein
30-minute
weeknight
Ingredients

  • 12 oz boneless skinless chicken breasts

  • 1 tablespoon cornstarch

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons vegetable oil

  • 1 tablespoon fresh ginger

  • 2 cloves garlic

  • 1 medium red bell pepper

  • 2 cups broccoli florets

  • 1 medium carrots

  • 1 cup snow peas

  • 3 tablespoons honey

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon sesame seeds

  • 2 stalks green onions

  • 1 cup cooked brown rice

Instructions
  • 1

    Slice 12 oz of chicken breasts into thin strips and place in a bowl. Toss with 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

  • 2

    Prepare all vegetables: mince 1 tablespoon fresh ginger and 2 cloves of garlic; slice 1 medium red bell pepper into thin strips; cut 2 cups of broccoli into bite-sized florets; julienne 1 medium carrot; trim 1 cup of snow peas; slice 2 green onions diagonally for garnish.

  • 3

    In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes to make the glaze.

  • 4

    Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add the chicken in a single layer and cook for 3-4 minutes until golden brown and cooked through. Remove chicken to a plate.

  • 5

    Add the remaining 1 tablespoon vegetable oil to the wok. Add ginger and garlic, stir-fry for 30 seconds until fragrant.

  • 6

    Add broccoli and carrots, stir-fry for 2 minutes. Add bell pepper and snow peas, stir-fry for another 2 minutes until vegetables are crisp-tender.

  • 7

    Return the chicken to the wok, pour in the honey-ginger glaze, and toss everything together for 1-2 minutes until the sauce thickens and coats everything evenly.

  • 8

    Sprinkle with 1 teaspoon sesame seeds and sliced green onions. Serve immediately over 1 cup cooked brown rice, divided between two plates.

Nutrition Information (per serving)
485
Calories
38g
Protein
52g
Carbs
15g
Fat
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