There’s something just irresistible about the blend of sweet honey and zesty ginger in a stir-fry. This Honey Ginger Chicken Stir-Fry Recipe strikes that perfect balance between comforting and refreshing, making it one of my go-to dinners when I want something quick but full of flavor.

A white speckled bowl holds two layers: the bottom is fluffy white rice with a soft texture, and on top are medium-sized pieces of glazed chicken coated in a thick, shiny reddish-brown sauce. Small green onion slices sprinkle lightly over the chicken, adding a touch of fresh green color. A pair of wooden chopsticks with dark blue patterned tops rests on the bowl's edge, all set against a white marbled texture background with blurred ginger and a striped cloth in the distance. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Ginger Chicken Stir-Fry Recipe
Top Tip
How to Serve Honey Ginger Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Ginger Chicken Stir-Fry Recipe

Why You'll Love This Recipe

Honestly, this recipe won me over the first time I whipped it up. It’s genuinely easy to make, yet tastes like something straight from a restaurant. I love how the honey and ginger come together to give the chicken a sticky glaze that just makes you want to keep eating.

Simple Ingredients: You probably already have most of what you need in your pantry and fridge.
Quick Prep and Cook Time: Ready in about 30 minutes, perfect for busy weeknights.
Flavor Packed: The combo of honey’s sweetness with fresh ginger and sesame makes every bite exciting.
Versatile and Customizable: Easy to tweak with whatever veggies or sides you like best.

A white bowl filled with a base layer of white rice, topped with a thick layer of glossy, dark brown glazed chicken pieces. The chicken is garnished with small white sesame seeds and thin slices of green onions scattered on top. A pair of light brown chopsticks holding some of the chicken is shown on the right side of the bowl. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient plays a role in balancing sweetness, savoriness, and a touch of nuttiness. A few simple tips will help you gather exactly what you need and get the best results.

Flat lay of finely diced fresh ginger, two peeled garlic cloves minced, a small white ceramic bowl of golden honey, a small white ceramic bowl of dark low-sodium soy sauce, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of amber toasted sesame oil, a small white ceramic bowl with white sesame seeds, raw boneless skinless chicken breasts neatly arranged, a small white ceramic bowl of white cornstarch, three tablespoons of clear cooking oil in a small white ceramic bowl, two fresh green onion stalks chopped, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Ginger: Adds that bright, peppery zing only fresh ginger can provide — don't skip this for ground!
Garlic: Gives a warm, aromatic foundation that enhances all the other flavors.
Honey: Sweetens naturally and helps create that glossy, sticky sauce coating the chicken.
Low-Sodium Soy Sauce: Brings umami and saltiness but keeps sodium in check; Tamari works great for gluten-free.
Ketchup: Adds subtle tang and deepens the sauce’s flavor complexity.
Toasted Sesame Oil: Just a little gives a wonderful nutty aroma without overpowering.
White Sesame Seeds: For texture and that final nutty crunch everyone loves.
Chicken Breast: Lean and quick to cook; slicing it evenly helps it cook uniformly.
Cornstarch: Coats the chicken to give a light crisp and helps thicken the sauce beautifully.
Cooking Oil: A neutral oil with a high smoke point like canola or vegetable is best for stir-frying.
Green Onions: Freshness and pop of color come in at the end for brightness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Honey Ginger Chicken Stir-Fry Recipe depending on what’s in season or what I’m craving. Feel free to swap in your favorite veggies or adjust the sweetness and spice to suit your taste buds.

Veggie Boost: I like adding bell peppers, snap peas, or broccoli for color and crunch — it’s a delicious way to sneak extra nutrients in.
Heat Factor: Sometimes I throw in a pinch of red pepper flakes or a drizzle of chili oil for a little kick.
Protein Swap: Turkey or tofu work well in place of chicken if you want variety.
Gluten-Free: Using tamari instead of soy sauce keeps it safe for gluten sensitivities without sacrificing flavor.

Step-by-Step: How I Make Honey Ginger Chicken Stir-Fry Recipe

Step 1: Whisk Together Your Sauce

I always start by mixing the garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds in a bowl. Whisk until everything’s combined and set it aside — this lets the flavors meld a little while you prep the chicken.

Step 2: Coat the Chicken in Cornstarch

Cut your chicken breast into bite-sized pieces, then toss them in cornstarch. This is a game-changer because it creates a light crust when cooked and helps the sauce stick beautifully. Don’t skip this step—it makes all the difference!

Step 3: Brown the Chicken

Heat your cooking oil in a wok or large skillet over medium-high heat. Add the chicken pieces and let them sit without stirring for a few minutes to get a nice golden crust on the bottom. This step adds texture and keeps the chicken juicy inside.

Step 4: Add Sauce and Simmer

Stir the chicken to coat it evenly, then pour in about 3 tablespoons of the sauce. Cook, stirring frequently, until the chicken gets glossy and sticky. Pour in the remaining sauce, bring it to a gentle simmer, and let it reduce for 4 to 5 minutes until thickened and the chicken is cooked through.

Step 5: Stir in Green Onions and Serve

Finally, toss in the chopped green onions for a fresh zing. Serve the stir-fry over steamed rice and sprinkle on extra sesame seeds and green onion bits for a lovely presentation.

Top Tip

After making this Honey Ginger Chicken Stir-Fry Recipe many times, I’ve learned a few tricks that help you nail it every time and keep flavors popping.

Don’t Overcrowd the Pan: Cook the chicken in batches if needed so the pieces brown instead of steam, giving you better texture.
Fresh Ginger Matters: Using freshly diced ginger really brightens the sauce; powdered just doesn’t hit the same.
Timing on the Sauce: Add most of your sauce after the chicken has a slight crust for a shiny, sticky finish.
Use a Good Non-Stick or Well-Seasoned Pan: It helps prevent the sauce from sticking and burning during simmering.

How to Serve Honey Ginger Chicken Stir-Fry Recipe

Honey Ginger Chicken - Serving Suggestion

Garnishes

I’m partial to a sprinkle of extra toasted sesame seeds and chopped green onions on top—it adds lovely texture and freshness every time. Sometimes I add a few thin slices of fresh red chili for heat and color, especially if I want a little spice.

Side Dishes

My go-to sides here are simple steamed jasmine rice and some roasted or steamed broccoli. The mildness of the broccoli balances out the sweet-savory punch of the chicken. You can also try a side of quick pickled cucumbers or snap peas for crunch.

Creative Ways to Present

For guests or a lunchbox upgrade, I like to serve this stir-fry in colorful lettuce cups or spoon it over sticky rice noodles. It also makes a fantastic filling for wraps or even topped with a fried egg for breakfast-for-dinner vibes.

Make Ahead and Storage

Storing Leftovers

I store any leftover Honey Ginger Chicken Stir-Fry in an airtight container in the fridge, and it usually keeps well for up to 3 days. The sauce tends to thicken a bit, so just give it a stir when reheating.

Freezing

This stir-fry freezes surprisingly well! I let it cool completely before freezing in portioned containers. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or broth. This keeps the chicken juicy and prevents the sauce from drying out. Microwaving works too, but stirring halfway through helps heat it more evenly.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Honey Ginger Chicken Stir-Fry Recipe?

Absolutely! Chicken thighs are a great option if you want a juicier, more flavorful stir-fry. Just cut them into similar-sized pieces and adjust cooking time slightly, ensuring they're cooked through and browned nicely.

How do I prevent the sauce from burning while cooking?

The key is to cook over medium to medium-high heat and stir frequently, especially once the sauce is added. Also, using a good non-stick or well-seasoned pan helps a lot. Adding the sauce gradually gives you better control over the cooking process.

Can I make this Honey Ginger Chicken Stir-Fry Recipe gluten-free?

Yes! Just swap out regular soy sauce for tamari, which is gluten-free. It won’t change the flavor much and keeps the dish safe if you have gluten sensitivities.

Is this recipe suitable for meal prep?

Definitely. This Honey Ginger Chicken Stir-Fry Recipe holds up well when refrigerated and reheated, making it perfect for meal prep. Just be sure to store the rice separately if possible to avoid sogginess.

Final Thoughts

Making this Honey Ginger Chicken Stir-Fry Recipe always feels like treating myself to something special but manageable. It’s the kind of dish that hits all the right notes: comfort, brightness, and just enough sweetness. I hope you enjoy it as much as I do—give it a try next time you want a speedy, satisfying meal!