Stir-Fried Chicken with Honey and Ginger

  • Yield 4 servings
  • Prep 5 mins
  • Cook 5 mins

National Chicken Council


1 1/2 pounds to 1-3/4 lb chicken thighs, boneless and skinless, cut into 1-inch slices
2 tablespoons canola oil
1 tablespoon light soy sauce
1/4 cup sliced green onions
1/4 cup honey
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ginger, finely diced
1 tablespoon fish sauce
2 teaspoons dark soy sauce
2 teaspoons Chinese five-spice powder
1/2 teaspoon 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.



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