Honey ginger chicken stir fry is essentially chicken and veggies stir-fried with a simple honey ginger sauce. A quick and effortless 30-minute meal!
This past Sunday I wasn’t really in the mood to cook. This is a little shocking since Sundays are usually the day that I never escape the confines of my kitchen and cook all day long. Wait. Isn’t that every day?
Typically I make a big breakfast-y brunch that keeps us full until late afternoon or until we start to feel the pangs of hunger… then I start on dinner.
But for some reason this particular Sunday, I wasn’t feeling it. Pat made us scrambled eggs with cheese with maple sausage links for breakfast… I was in charge of the toast {OKAY!} and then before I knew it, it was dinner time. Wait-what?
Ps. don’t let me fool you… I have absolutely NO idea how to use chopsticks and I have wondered if there’s a place that offers lessons? I kid. (no, really?)
I knew I couldn’t ask Pat to make dinner after he already made us breakfast, so I reluctantly opened my fridge and collected a few things to make this quick and easy stir fry. Still not excited about having to cook, but I knew it was going to take me no longer than 30 minutes {1 hour in blogger time} and so I hit the ground running.
For this 30 minute meal, you won’t need a fancy bottled sauce… just simple pantry ingredients like honey, tamari and rice vinegar, lots of fresh ginger, garlic and a truck-load of veggies. My kids weren’t particularly thrilled about the veggie part, but Pat and I were and to prove it we chowed down.
Vegetable prepping takes up most of your time when it comes to stir-frying. The best piece of advice I can give you is that it’s best to make sure everything you can possibly do is prepped, done and sitting ready to go next to your stove before you even heat the wok.
For snow peas I always snap of the end and peel back that little string. It’s not mandatory but it’s easier to chew them when you do this. Which I guess is kind of important after all.
Trim off the florets of a small head of broccoli, and slice up half of any bell pepper you want. I also vertically sliced half of a medium yellow onion, pretty thinly in hopes to fool my children into thinking they were noodles… it never works, drat… but I won’t give up!
Since this is honey GINGER sauce, you’ll need a lot of minced ginger… about 1/4 cup or more if you like it super gingery. Along with all that ginger, mince up 2-4 cloves of fresh garlic.
For the sauce; measure out a half cup of honey into a small bowl.
Add a 1/4 cup of rice vinegar…
…and 1/4 cup of low-sodium tamari {or soy sauce if you prefer it}.
Give it a stir until the honey dissolves completely into the tamari and vinegar.
NOTE: You’ll also want to make (separately) a slurry of 1 tablespoon cornstarch and 1 tablespoon water, stir and set off to the side. This will go into the wok and thicken the sauce.
Next prep the chicken. I LOVE using chicken tenderloins in stir-fry because all I have to do is slice them into bite-size pieces which is way easier than handling big old chicken breasts.
In a medium pot add in 4 cups of water, cover and bring it to a boil.
At the same time, add a tablespoon of olive oil to a hot wok or large 12 inch skillet that’s been preheating over high heat.
Once it’s screaming hot, add in half of the chicken. Spread it out in an even layer and let it cook undisturbed. I know it’s tempting but just let it sit there.
Cook the chicken for 3-4 minutes or until the underneath is golden, flip and cook for 3-4 more minutes. Transfer the seared chicken to a clean bowl and continue with the remaining chicken. If it’s not fully cooked, don’t worry it will have a chance to finish cooking later.
While the chicken is cooking, remove the pot of boiling water and slide 3/4 of a box {or 10.5 ounces} of rice noodles right on in. Use a spatula if you need to and gently press the noodles until they’re submerged.
Put a lid on it and set a timer for 8-10 minutes. And that just so happens to be the right amount of time to stir-fry the prepped veg.
Next add the remaining 1 tablespoon of olive oil to the wok. Add in the minced ginger and garlic, stirring constantly for 2 minutes.
Then add in all but the snow peas, toss and cook for 3 minutes.
You’ll notice the vegetables are turning bright and starting to soften.
Add in the snow peas…
The remaining chicken…
Stir and pour in the honey/tamari sauce.
Toss and bring to a boil.
Earlier I made a quick slurry of cornstarch and water then poured it right on in. Stir and cook for 3 to 4 minutes or until it has thickened.
Drain the rice noodles and give them a quick rinse.
Kill the heat and then add the noodles into the wok.
Using tongs, gently toss until every noodle is covered in the honey ginger sauce.
That’s it! Plate it up with a few fresh chopped green onions and for extra heat, add a little chili garlic paste to each bowl.
Enjoy! And if you give this Ginger Chicken Noodle Stir-Fry recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Honey Ginger Chicken Noodle Stir-Fry
Ingredients
- 1/2 cup honey
- 1/4 cup low-sodium tamari, or soy sauce
- 1/4 rice vinegar
- 1 tablespoon cornstarch, plus 1 tablespoon water for cornstarch slurry
- 1¼ pounds boneless skinless chicken breasts, or chicken tenderloins, diced
- 2 tablespoons light olive oil, or coconut oil
- 1/4 cup minced fresh ginger
- 2 to 4 cloves fresh garlic, minced
- 1 small broccoli crown, cut into florets
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 medium yellow onion, sliced vertically
- 1 to 2 cups snow peas, trimmed
- kosher salt, to taste
- 10 ounces rice noodles
FOR SERVING:
- 4 green onions, sliced for serving
- chili garlic paste , like sambal oelek, to taste
Instructions
- Bring a pot of water to a boil.
- Meanwhile heat a wok or 12-inch skillet over high heat. Add 1 tablespoon of olive oil and add in half of the diced chicken. Cook for 3-4 minutes before flipping and cooking for another 3 minutes. Remove the browned chicken to a clean bowl and repeat with the remaining chicken. Remove and set off to the side.
- Remove the pot of boiling water from the stove, add the rice noodles and cover. Set the timer for 10 minutes.
- Next, add the remaining tablespoon of oil to the hot wok and immediately add in the garlic and ginger. Cook while stirring often for 2 minutes. Add in all of the vegetables minus the snow peas, stir and cook for 3-4 minutes. Add in the snow peas and chicken, stir and cook for 3 to 4 minutes.
- Pour in the sauce and bring to a boil. Pour in the cornstarch slurry and stir until thickened.
- Drain and lightly rinse the noodles and add them to the wok. Gently toss, season to taste with kosher salt and serve with sprinkle of sliced green onions.
- If you like it spicy, serve it with 1/4 to 1/2 teaspoon of chili garlic paste.
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That looks delicious. I can’t use chopsticks, either. My daughters, now adults, have used them successfully for years. I don’t feel too bad about this. I read somewhere that not all Asian people are skilled in their use. For those people.there are chopsticks available that are joined at the top – like big tweezers.
Ha! My sister is a pro-chopstick user! I must not have inherited that gene 🙂 I need to find those special chopsticks asap! Thanks Sally!
That looks delicious! Love the honey + ginger flavors in here, that’s definitely a winning combination! 🙂 your photos are making me hungry too. 😀
LOVE that you used rice noodles!! My favorite!! This looks amazing!
This looks awesome! Just don’t care for ginger unfortunately. 🙁
There is nothing better than a quick and easy meal any day of the week! This looks fantastic. PS…I can’t use chop sticks either. LOL.
This looks like the perfect gluten free dinner. Since I almost have gluten completely out of my diet, I will definitely be making this.
I cannot wait to make this…….I love your recipes!!!! I make your fajita rice bowls, sesame chicken, sundried tomato pesto and many other things, over and over again!!!! They’re always wonderful!
Thank you Terry! I hope you enjoy this one!
This looks super delicious and easy to make! Love it!
http://youtube.com/addalittlefood
Thanks Millie!
Wow that looks absolutely beautiful! Fantastic job 🙂
Happy Blogging!
Happy Valley Chow
Thanks so much!
Oh my Laurie, this looks scrumptious, I could eat it all.
Stir-frys are beautiful. It’s funny your kids don’t like veggies in it.
You know, my 2-year-old & 4-year-old love love love veggies in a stir fry, it’s the easiest way to get the veg down! I’m thinking about adding a few cashews for that crunch factor?….Do I have permission!!!! You’re the expert, hehe.
Thank you Laura! My girls prefer vegetables raw {craaaaazy} but I’m with you on adding some cashews… my husband actually suggest that while we were eating it! Enjoy! 🙂
We all need a break from the kitchen every once in awhile. This quick meal looks so fresh. I love the stir-fry sauce. Pinned.
Thanks Jennie! <3
Hey lady!
Yummmmmmoooooo thanks!
Totally delicious! You can never have too many speady recipes.
I made this last night. It took me a good bit longer than 30 minutes to prep everything but it was delicious. My husband and daughter loved it. Thanks!
I’m glad to hear you enjoyed this recipe Carolette! Thanks for stopping by and leaving a review 🙂
Oh I love the look of this, I am salivating at the thought!!
I love your recipe, all of the ginger and garlic! In fact, I included it in my post on top recipes to help your child get better faster. This is a perfect example of using healing foods, thank you for sharing! http://www.fitnesstranslator.com/healthy-recipes-to-help-your-kids-get-better-faster/
This stir fry is fantastic – I’ve made it regularly for the last year and it’s become a favourite.