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This honey ginger chicken stir fry is better than takeout—sticky, flavorful honey ginger chicken made in one pan for an easy, satisfying chicken stir fry dinner.
Why You’ll Love This Sticky Honey Ginger Chicken Stir Fry
- Quick and easy for weeknights: This ginger chicken stir fry comes together fast with simple ingredients, making it perfect for busy weeknights when you want something homemade without the hassle.
- Better than takeout: Sticky, flavorful, and perfectly saucy, this dish tastes even better than your favorite takeout—plus you know exactly what’s going into it.
- Healthier ingredients: Made with wholesome ingredients and no mystery additives, this honey ginger chicken is a lighter, better-for-you option that doesn’t sacrifice flavor.
- Great for meal prep: This recipe is ideal for making a big batch and enjoying leftovers throughout the week. It reheats well and makes busy nights so much easier.
What You’ll Need
Ingredients
- Chicken thighs – Tender, bite-sized pieces that soak up the sticky honey ginger sauce beautifully.
- Coconut aminos – A slightly sweet, lower-sodium alternative to soy sauce that adds rich umami flavor.
- Mirin – Adds subtle sweetness and depth to both the marinade and sauce.
- Fresh ginger – Brings warm, bold flavor that’s essential to ginger chicken stir fry.
- Garlic – Adds savory depth and balance to the sweet honey sauce.
- Honey – Creates the sticky glaze and balances the ginger and garlic.
- Chicken stock – Helps thin the sauce while keeping it rich and flavorful.
- Rice vinegar – Adds a touch of acidity to balance the sweetness.
- Egg whites – Helps tenderize the chicken and gives it that takeout-style texture.
- Cornstarch – Used in the marinade and slurry to create a crispy coating and thick, glossy sauce.
- Red pepper flakes – Adds optional heat to the honey ginger chicken.
- Salt and black pepper – Enhances and balances all the flavors.
- Neutral cooking oil – For searing the chicken until golden and crisp.
How To Make Sticky Honey Ginger Chicken Stir Fry
Marinate the Chicken
Cut the chicken into 1-inch pieces. In a mixing bowl, combine the chicken with coconut aminos, mirin, salt, pepper, grated ginger, egg whites, and cornstarch. Toss until the chicken is evenly coated, then set aside to marinate for at least 30 minutes or up to 3 hours for maximum flavor.
Make the Honey Ginger Sauce
While the chicken marinates, prepare the sauce. In a mixing bowl, whisk together the honey, coconut aminos, chicken stock, rice vinegar, ginger, garlic, and red pepper flakes. In a separate small bowl, mix the cornstarch with water to create a slurry. Set both aside.
Cook the Chicken
Heat enough oil in a large skillet over medium-high heat to coat the bottom of the pan. Once hot, add the chicken in a single layer, being careful not to overcrowd the pan—cook in batches if needed. Sear the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain. Discard the oil and carefully wipe the skillet clean.
Toss Chicken in the Sticky Sauce
Return the skillet to the stove and pour in the honey ginger sauce. Bring to a gentle simmer, then slowly stir in the cornstarch slurry, mixing constantly until the sauce thickens. Add the cooked chicken back to the skillet and toss until every piece is coated in the sticky, glossy sauce.
Serving the Honey Ginger Chicken Stir Fry
My favorite way to serve this sticky honey ginger chicken is over a bowl of fluffy white rice with my stir-fried broccoli on the side. The simple broccoli pairs perfectly with the sweet, savory sauce and helps balance the dish.
Feel free to swap in your favorite vegetables or whatever you have on hand. This chicken is also great served over noodles or even enjoyed on its own straight from the skillet.
Recipe Tips & Substitutions
- Don’t overcrowd the skillet: For the best texture, cook the chicken in a single layer and work in batches if needed. Overcrowding the pan will steam the chicken instead of giving it that crispy, golden exterior.
- Let the chicken marinate: For the best flavor, marinate the chicken for at least 30 minutes. If you have the time, letting it marinate for up to 3 hours will make it even more flavorful and tender. In a rush? Skip the marinating time all together and you will still have delicious honey ginger chicken.
- Adjust the spice level: Customize the heat by increasing or decreasing the red pepper flakes. Leave them out entirely for a mild version or add more if you like extra kick.
- Swap coconut aminos for soy sauce: If you don’t have coconut aminos, soy sauce works well as a substitute. Just keep in mind it’s saltier, so you may want to adjust seasoning to taste.
- Use chicken breast or thighs: Both work great in this recipe. Chicken thighs stay extra juicy, while chicken breast is a leaner option—use whichever you prefer.
- No chicken stock? No problem: You can substitute an equal amount of water in the sauce and still get great flavor.
Storage & Reheating
Storage: Allow the sticky honey ginger chicken stir fry to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. For best results, store the chicken separately from rice or vegetables and assemble when ready to eat.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or chicken stock to loosen the sauce. You can also reheat in the microwave in 30-second intervals, stirring in between, until warmed through. Avoid overheating to keep the chicken tender and the sauce glossy.
Meal prep tip: This recipe is perfect for meal prep—make a big batch and portion it out with rice and veggies for quick, satisfying lunches or dinners throughout the week.
Check Out More of My Easy & Delicious Chicken Stir Fry Recipes
- Easy Chicken Teriyaki with Homemade Teriyaki Glaze
- Crispy Korean Fried Chicken in the Air Fryer
- Easy Teriyaki Chicken Bowl (In Under 30 Minutes!)
- Sticky Sweet Chili Chicken (Better Than Takeout!)
- Easy Orange Chicken with a Sweet and Tangy Glaze
- The Best Gochujang Chicken Rice Bowl With Spicy Pickled Cucumbers
Sticky Honey Ginger Chicken Stir Fry (Better Than Takeout!)
Equipment
Ingredients
- 1½ lbs boneless, skinless chicken thighs cut into 1 inch pieces
- ¼ cup avocado oil enough to cover the bottom on the skillet
Chicken Marinade
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp mirin
- 1 tsp grated ginger
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup egg whites or the whites of 2 eggs
- 3 tbsp cornstarch
Honey Ginger Sauce
- ¼ cup honey
- ¼ cup coconut aminos or soy sauce
- ¼ cup chicken stock
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic minced
- ½ tsp red pepper flakes optional
- 1 tsp cornstarch mixed with ¼ cup water
Instructions
- Cut the chicken into 1-inch pieces. In a mixing bowl, combine the chicken with coconut aminos, mirin, salt, pepper, grated ginger, egg whites, and cornstarch. Toss to coat evenly, then let marinate for at least 30 minutes or up to 3 hours.
- While the chicken is marinating, prepare the sauce ingredients. In a mixing bowl, combine the honey, coconut aminos, chicken stock, rice vinegar, ginger, garlic and red pepper flakes. In a separate bowl, prepare the cornstarch slurry by mixing the cornstarch with water.
- In a large skillet, heat enough oil over medium-high heat to coat the bottom of the pan. Once hot, add the chicken pieces in a single layer—being careful not to overcrowd the pan. Cook in batches if needed. Sear the chicken for 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or a paper towel-lined plate to drain. Discard the used oil and wipe the skillet clean.
- To the skillet, pour in the honey ginger sauce mixture and bring it to a gentle simmer. Stir in the cornstarch slurry, mixing continuously until the sauce thickens. Add the cooked chicken and toss until each piece is fully coated in the sticky, flavorful sauce.
- Serve over white rice and your favorite stir-fry vegetables. Enjoy!
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm in a skillet over medium heat or in the microwave until heated through.
- Adjusting Spice Level: You can easily customize the heat in this dish. Add more or less red pepper flakes depending on your preferred spice level.
- Pan-Frying Tip: For crispy, golden chicken, make sure not to overcrowd the pan. Fry the chicken in a single layer and cook in batches if necessary. This ensures even browning and a crisp exterior.
