Stir Fried Chicken With Honey And Ginger Recipes

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS

Steps:

• In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
• Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

STIR-FRIED PORK WITH GINGER & HONEY

Steps:

• Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
• Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

HONEY-GINGER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , 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. , 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.

PINEAPPLE-GINGER CHICKEN STIR-FRY

Steps:

• Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

CHICKEN STIR FRY RECIPE

Steps:

• Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
• Combine all of the ingredients for the sauce in a bowl.
• In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
• Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
• Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
• Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

HONEY AND GINGER CHICKEN

Steps:

• Heat olive oil in a skillet or wok over medium heat. Add chicken cubes, 1/4 cup honey, and ginger. Cook and stir until chicken is golden brown, about 10 minutes. Add bell peppers, onion, broccoli, pineapple, and remaining 1/2 cup honey. Cover and cook over medium-high heat until vegetables are tender, 5 to 10 minutes, stirring occasionally.

HONEY GINGER GLAZED CHICKEN

Steps:

• Heat oil in the wok.
• Add onion and stir-fry until golden.
• Add chicken and stir-fry until browned.
• Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
• Toss to combine.
• Cook until chicken is nicely glazed and heated through.
• Place on serving platter and garnish with cilantro sprigs.

STIR-FRIED CHICKEN WITH HONEY AND GINGER

Steps:

• Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
• Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
• Serve with steamed rice.

HONEY SOY CHICKEN STIR FRY

Steps:

• Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
• Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.
• Add the ginger to the chicken and cook for 30 seconds more.
• Place the chicken mixture on a plate and cover with foil to keep warm.
• Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables.
• In a bowl whisk together the chicken broth, honey and soy sauce.
• In a small bowl mix the cornstarch with a tablespoon of cold water.
• Pour the chicken broth mixture over the chicken and vegetables; cook for 30 seconds.
• Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Sprinkle with green onions and serve.

STICKY HONEY CHICKEN

Steps:

• Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.
• Combine all sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.
• Add sauce to the pan and bring to a simmer. Simmer 1 minute.
• Stir in chicken and toss to coat. Garnish with green onions.

HONEY GINGER CHICKEN STIR-FRY

Steps:

• Make sauce by whisking together garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds. Set aside.
• Toss chicken with cornstarch until evenly coated.
• In a wok or large skillet, heat cooking oil over medium-high heat. Add chicken and let cook for a moment without stirring until browned on the bottom, 3 to 5 minutes.
• Give the chicken a stir and pour in about 3 Tbsp of sauce (it doesn't have to be super precise, so you can just estimate it by tipping in about a quarter of the sauce). Cook chicken in sauce, stirring frequently until chicken is well coated and looks sticky with sauce.
• Pour in the remaining sauce and bring to a simmer. Simmer until the sauce reduces slightly and chicken is cooked, 4 to 5 minutes more.
• Stir in the 2 stalks of green onions.
• Serve chicken over rice with some more sesame seeds and green onions on top.

GINGER CHICKEN STIR FRY

Steps:

• Cut the chicken into small chunks,
• Grate the ginger,
• Crush the garlic,
• Finely chop the spring onions,
• Cut the onion into large chunks
• Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
• add in rest of veg and stirfry for 4-5 minutes
• add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
• Serve over some batsami rice for a perfect finish.