Stir-Fried Chicken with Honey and Ginger
- Yield: 4 servings
- Prep: 5 mins
- Cook: 5 mins
Ingredients
- 1 1/2pounds to 1-3/4 lb chicken thighs, boneless and skinless, cut into 1-inch slices
- 2tablespoons canola oil
- 1tablespoon light soy sauce
- 1/4cup sliced green onions
- Marinade:
- 1/4cup honey
- 2tablespoons light soy sauce
- 2tablespoons rice wine vinegar
- 2tablespoons ginger, finely diced
- 1tablespoon fish sauce
- 2teaspoons dark soy sauce
- 2teaspoons Chinese five-spice powder
- 1/2teaspoon sesame oil
Instructions
- In large bowl, combine all ingredients for marinade. Stir well. Add chicken pieces, cover with plastic wrap, and marinate in refrigerator 8 hours or overnight.
- In large sauté pan or wok, warm canola oil. Add chicken and one-half of marinade mixture. Stir-fry for two minutes over high heat. Reduce heat to medium-high and continuing stir-frying until cooked through, about another 3 minutes. Chicken will be slightly caramelized.
- Arrange chicken on platter and top with sliced onions.
Adapted from Simple Chinese Cooking by Kylie Kwong, Penguin Group, 2006.
Nutritional Info *per serving
- Calories 400
- Glycemic Load 9.49
- Fat 21g
- Saturated Fat 4g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 10g
- Cholesterol 110mg
- Sodium 1010mg
- Potassium 340mg
- Carbohydrate 21g
- Fiber 0g
- Sugars 18g
- Protein 32g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 6%
- Calcium 4%
- Iron 15%