Ginger Chicken Stir Fry

5 from 8 reviews


  • 1 1/2 lbs chicken breast cut in bite size pieces
  • 2 1/2 tablespoons cornstarch
  • 23 tablespoons canola oil
  • 1 onion diced
  • 1 red pepper diced
  • 2 cups broccoli florets
  • 1 1/2 cups snow peas
  • 3 tablespoons garlic minced
  • 1/3 cup honey
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoon lemon juice
  • 1 tablespoon fresh grated ginger (or ginger paste)


  1. In large Ziploc bag add chicken and 1 1/2 tablespoons cornstarch. Shake to coat. Heat 1 tablespoon canola oil in large skillet over medium high heat. Add chicken and cook until crispy golden brown and cooked through; turning frequently Cook in small batches to keep from overcrowding the pan. Remove to plate.
  2. Add 1 tablespoon oil to same skillet over medium high heat. Add onion, pepper and broccoli. Cook for 2-3 minutes stirring frequently. Add snow peas; cook for one minute. Turn heat to low add garlic and cook for 30 seconds. Remove veggies to plate.
  3. Whisk honey, soy sauce, rice vinegar, lemon juice and ginger in skillet. In small bowl stir together 2 tablespoons cold water and 1 tablespoon cornstarch. Whisk cornstarch mixture into the honey mixture in the skillet and cook over low heat until slightly thickened; 1-2 minutes.
  4. Add the chicken and veggies back to the skillet and cook until warm and heated through:1-2 minutes.

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