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stir fry over rice in a white bowl with chopsticks
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4.34 from 21 votes

Honey Ginger Chicken Stir-Fry

In a sweet, savory sticky sauce, this quick and easy 30-minute honey ginger chicken will be your new favorite takeout fake-out. Serve it with rice and a steamed broccoli for a meal that’s worthy of the regular dinner rotation.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian
Keyword: Chicken Recipe, fakeout takeout, stir fry
Servings: 4
Calories: 416kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • Mixing Bowl
  • Wok or Large Skillet


For the Sesame Sauce:

  • 1 tablespoon Fresh Ginger, very finely diced (see note)
  • 2 cloves Garlic, minced
  • ¼ cup Honey
  • cup Low-Sodium Soy Sauce (sub Tamari for a gluten-free version)
  • 3 tablespoon Ketchup
  • 2 teaspoon Toasted Sesame Oil
  • 1 teaspoon White Sesame Seeds, plus more for topping

For the Stir-Fry:

  • 1 ½ lbs Boneless, Skinless Chicken Breast
  • 2 tablespoon Cornstarch
  • 3 tablespoon Cooking Oil, divided
  • 2 stalks Green Onions, chopped, plus more for topping


  • 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 tablespoon 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.


Fresh Ginger - Peel the ginger first. Then be sure to dice the ginger very small so that you don’t have large pieces of it in the sauce. You can also grate the ginger, but reduce the amount to about 1 ½ teaspoon if you opt to grate it. 
Sesame Oil - Look for 100% Pure Sesame Oil for this recipe - it should be dark in color and likely be produced in Japan or China.


Calories: 416kcal | Carbohydrates: 27g | Protein: 38g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1010mg | Potassium: 731mg | Fiber: 1g | Sugar: 20g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg