Ginger Honey Chicken Stir Fry Recipes

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.

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.

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

Steps:

• In a small bowl, combine the honey, soy sauce, lemon juice and garlic. Set aside.
• Sprinkle chicken with salt and pepper. In a large skillet, stir fry chicken in oil until lightly browned. Add the vegetables and water chestnuts; stir-fry 3-4 minutes longer until vegetables are crisp-tender.
• Stir honey mixture and stir into chicken mixture. Cook 3-5 minutes or until heated through and chicken juices run clear. Serve with the hot rice.

Steps:

• Combine the Honey, Teriyaki, Vinegar, Sake, Sesame Oil, Juice from the Meyer Lemon, Sugar, grated Garlic and 1 inch grated Ginger in a bowl. Mix thouroughly.
• Heat the Peanut oil in a wok on medium high. Add the Onions and reduce the heat to medium. Cook for a minute and add the chopped garlic and 1/2 inch Ginger. Cook for 2 minutes and then add the colored bell pepper and cook for another 2 minutes.
• Next increase the heat to med. high and stir fry for another minute.
• Now add the chicken pieces and stir fry for another minute. Increase the heat to high and then add the Honey sauce. Cook for another minute or two.
• Add the chopped Onion greens to the dish. Serve hot from the wok .
• Serve over rice. Sprinkle roasted sesame seeds over serving.

Steps:

• Parboil squash, or cut in half, remove seeds and microwave for about 3 minutes depending on size, cube and set aside.
• Generously spray a non stick wok or deep fry pan. Heat wok and add chicken strips; brown on all sides, about 5 minutes. Sprinkle chicken with paprika.
• Lower heat and add onions and garlic, stir fry about 5 minutes, until onion is soft, being careful not to burn garlic.
• Add sweet and hot peppers and ginger sticks; stir fry about 3 minutes.
• Add squash cubes, stir fry 2 minutes.
• Add tomato , stir fry just until heated through, 1 minute.
• Sprinkle salt and pepper over all.
• Make a slurry out of the chicken stock and cornstarch; add to chicken and vegetables; stir fry until liquid is thickened about 4 minutes.
• Nice served over brown rice.

Steps:

• In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
• Remove chicken, keep warm.
• In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
• Add snow peas and saute 3 minutes.
• Add onion and garlic.
• Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
• Add to vegetables;cook and stir until mixture thickens.
• Return chicken and heat through.

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.

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.