Honey Ginger Sesame Chicken with Vegetable Stir-Fry
Honey Ginger Sesame Chicken—crispy ginger fried chicken made sticky and yummy with a sweet honey ginger sesame sauce with a side of stir-fried veggies.
Ingredients
- 2 lb boneless skinless chicken thighs cut into chunks
- 1/4 c canola oil
- 1/4 c cornstarch
- 3/4 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp white pepper
- 6 garlic cloves grated
- 1 tbsp fresh ginger grated
- 2 scallions thinly sliced
- 1/2 c honey
- 1/4 c soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tsp sesame seeds more to garnish
- 1/2 tsp red pepper flakes optional to taste
Vegetable Stir-Fry
- 1 c broccoli florets
- 1/2 c carrots shredded
- 2 oz mushrooms sliced
- 1 red pepper cut into strips
- Salt and pepper to taste
- Cooked white rice
Instructions
- Whisk together the honey, soy sauce, sesame oil, rice wine vinegar, ginger, garlic, scallion, red pepper flakes, and sesame seeds; set aside.
- Toss together the cornstarch, salt, pepper, and ginger powder in a container. Add the chicken and shake to coat.
- Heat the canola oil in a wok or skillet over medium-high heat. Add the seasoned chicken pieces to the hot oil and fry until done about 4-5 minutes. Stir frequently. Remove from the pan and drain on paper towels.
- To the wok, add the broccoli, carrots, mushrooms, and red pepper strips. Season with a pinch of salt if desired. Sauté over medium-high heat until slightly tender; about 2-3 minutes. Season to taste with salt and pepper. Remove it from the pan.
- Finally, add the sauce to the pan and bring it to a boil 2-3 minutes to thicken. Add the cooked chicken to the sauce and coat well. Turn off the heat and serve immediately over cooked rice with sesame seeds to garnish and the stir-fried vegetables on the side.
Nutrition
Serving: 0g | Calories: 446kcal | Carbohydrates: 34g | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 144mg | Sodium: 985mg | Potassium: 583mg | Fiber: 2g | Sugar: 25g | Iron: 2mg
Servings: 6 servings
Calories: 446kcal