Honey-Ginger Chicken Stir Fry
Category: Dinner
Prep time : 15 min
Cook time : 15 min
Total time : 30 min
Makes: 4 Servings
Scale recipe by: ×
Chicken Stir Fry:
1 lb boneless, skinless chicken, sliced into 1-inch chunks
1.5 Tbsp oil
8 cups fresh broccoli florets
1/2 cup shredded carrots
Sauce:
1/4 cup honey
1/4 cup soy sauce
1 Tbsp minced garlic
1++ Tbsp grated fresh ginger
1 tsp sriracha
1 Tbsp hoisin sauce
2 Tbsp water
2 tsp cornstarch
Prepare stir fry sauce by whisking together all ingredients except for the water and cornstarch.
Heat oil in a large pan over medium/high heat. Add chicken to the pan and sauté for 2-3 minutes.
Add the stir fry vegetables (except for carrots) and sauté for 2-3 minutes before adding the sauce. Bring sauce to a boil and then reduce to low/medium, add carrots, and let simmer for 6-8 minutes. If you have really big broccoli florets, you can cover the stir fry and let it steam for 2-3 minutes to cook it faster.
While chicken stir fry is cooking, make a cornstarch slurry. Whisk cornstarch in 2 Tbsp of water until it dissolves. Then, add the cornstarch slurry to the pan and continue cooking over medium heat until sauce is thickened.
Heat oil in a large pan over medium/high heat. Add chicken to the pan and sauté for 2-3 minutes.
Add the stir fry vegetables (except for carrots) and sauté for 2-3 minutes before adding the sauce. Bring sauce to a boil and then reduce to low/medium, add carrots, and let simmer for 6-8 minutes. If you have really big broccoli florets, you can cover the stir fry and let it steam for 2-3 minutes to cook it faster.
While chicken stir fry is cooking, make a cornstarch slurry. Whisk cornstarch in 2 Tbsp of water until it dissolves. Then, add the cornstarch slurry to the pan and continue cooking over medium heat until sauce is thickened.
Darren really liked this one with extra ginger.
fitfoodiefinds.com
Submitted by Jessica on 2020-12-30