Honey Ginger Chicken Stir Fry
Prep time
Cook time
Total time
A quick and easy weeknight meal loaded with veggies slathered in a sweet and tangy honey ginger sauce. The beauty of this recipe is that you can use whatever vegetables you have in your fridge!
Recipe type: Main
Serves: 4-6
  • 2 tsp cornflour
  • ¼ cup chicken stock
  • 1 Tbsp sesame oil
  • ½ cup honey
  • 1 Tbsp soy sauce
  • 1-2 tsp rice wine vinegar
  • 1 Tbsp vegetable oil
  • 4 large chicken breasts, chopped into 1-inch pieces
  • 1 onion, diced
  • 1 Tbsp freshly grated ginger
  • 1 red pepper, sliced
  • 500g baby bok choy
  • ½ cup sliced water chesnuts
  • 1 cup bean sprouts
  • Sesame seeds, to serve
  • 2 green onions, thinly sliced, to serve
  • Basamati rice, to serve
  1. Place cornflour in a large bowl. Gradually whisk in the stock until smooth. Add sesame oil, honey, soy sauce, and rice wine vinegar; set aside.
  2. Heat half the vegetable oil in a large, heavy bottomed skillet (or wok) over high heat. Stir-fry chicken, in batches, until just cooked. Transfer to a bowl.
  3. Heat remaining oil in skillet. Saute onion for about 5 minutes until softened. Add ginger and pepper, cooking for 1 minute or until fragrant. Add bok choy, honey mixture and ½ cup water. Stir well, cover and steam for about 10 minutes until wilted.
  4. Return chicken to skillet and cook for another 2 minutes until sauce has thickened. Serve on top of rice and sprinkle with sesame seeds and green onions.
Recipe by Port and Fin at http://portandfin.com/honey-ginger-chicken-stir-fry/