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Honey-Ginger Chicken Stir-Fry Recipe

Honey-Ginger Chicken Stir-Fry Recipe

When I was first married, we didn’t have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we’re home alone and can easily double it for company. –April Walcher, Hutchinson, Kansas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1/4 cup honey
  • 3 to 4 teaspoons soy sauce
  • 1-1/2 teaspoons lemon juice
  • 1 teaspoon ground ginger
  • 1-1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 4 to 6 cups hot cooked rice


  • 1. In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside.
  • 2. Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
  • 3. Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice. Yield: 4 servings.

Nutritional Facts

1-1/4 cup: 420 calories, 6g fat (1g saturated fat), 63mg cholesterol, 554mg sodium, 62g carbohydrate (20g sugars, 6g fiber), 29g protein.

Reviews for Honey-Ginger Chicken Stir-Fry

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mustbeoutside User ID: 4526185 252637
Reviewed Aug. 13, 2016

"this recipe was easy to fix and was delicious!"

brandons mommy User ID: 5825433 83601
Reviewed Apr. 23, 2012

"Fantastic..DH just loved it."

bbarton User ID: 1697572 138323
Reviewed Dec. 29, 2009

"I add double the veggies and extra sauce. quick, easy, healthy..."

donna jones User ID: 1297852 136790
Reviewed Dec. 31, 2007

"I added minced garlic to the veggies and made extra sauce to give it more flavor. It turned out quite well."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.