Stir-Fried Chicken with Honey and Ginger

National Chicken Council
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 5 mins


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
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


  1. 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.
  2. 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.
  3. 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%