Go Back
–+ servings
Image of honey ginger chicken stir fry served in a white bowl.

Sticky Honey Ginger Chicken Stir Fry (Better Than Takeout!)

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.
Print Recipe Pin Recipe Share
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

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.
Did You Make This Recipe?Mention @megans_meals_11 on Instagram or tag #megansmeals!
Share on Facebook Pin Recipe