There’s something genuinely comforting about the bright, sweet warmth of this Honey Ginger Chicken Stir-Fry Recipe. The ginger and honey create a lovely balance that’s both fresh and indulgent, making it one of those meals you’ll want on repeat.

A white speckled bowl filled with two layers: the bottom layer is soft, fluffy white rice with visible grains, and the top layer is shiny chunks of dark orange glazed chicken coated in a sticky sauce with a few sesame seeds sprinkled on. Small green onion pieces are scattered on the chicken for garnish. Two wooden chopsticks with blue and white patterned tops rest on the edge of the bowl. The bowl sits on a white marbled surface with a blurred background that includes a striped cloth and some fresh ginger. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Ginger Chicken Stir-Fry Recipe
Top Tip
How to Serve Honey Ginger Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Ginger Chicken Stir-Fry Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how quickly this dish comes together, yet it tastes like you spent hours in the kitchen. The flavors are perfectly balanced, and every time I make it, people ask for seconds (and my secret!).

Quick and Easy: Ready in about 30 minutes, which is perfect for busy weeknights without sacrificing flavor.
Perfect Balance of Sweet and Savory: The honey and ginger combo gives a fresh zing alongside the richness of soy and sesame.
Versatile and Adaptable: It’s easy to customize with your favorite veggies or adjust to your dietary preferences.
Great for Meal Prep: This stir-fry keeps well and tastes fantastic even after a day or two in the fridge.

A speckled white bowl holds a close-up view of a dish with two main layers. The bottom layer is a bed of fluffy white rice with a slightly wet texture. The top layer consists of small, shiny chunks of dark orange glazed chicken coated in a glossy sauce, sprinkled with white sesame seeds and bits of chopped green onions. A pair of wooden chopsticks gently hold a few pieces of chicken near the bowl's edge. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Honey Ginger Chicken Stir-Fry Recipe plays a specific role, creating harmony between sweet, salty, and a touch of toasted nuttiness. I always pick fresh ginger and real honey for that genuine vibrant flavor.

Flat lay of finely diced fresh ginger, two whole uncracked brown garlic cloves, a small white ceramic bowl of golden honey, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of rich toasted sesame oil, a small white ceramic bowl of white sesame seeds, raw boneless skinless chicken breasts, a small white ceramic bowl of white cornstarch, three fresh green onion stalks with green tops and white bulbs, arranged with perfect symmetry and balanced proportions, all fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Ginger: This is the star that brings that zesty freshness — finely diced so it releases max flavor while cooking.
Garlic: Adds depth and savory warmth to complement the ginger’s brightness.
Honey: The natural sweetness that coats the chicken in a glossy, sticky glaze.
Low-Sodium Soy Sauce: A savory backbone that keeps the saltiness in check so the honey shines.
Ketchup: Adds a subtle tang and richness, rounding out the sauce beautifully.
Toasted Sesame Oil: Just a small amount gives the dish a fragrant, nutty finish.
White Sesame Seeds: These give a delightful little crunch and visual appeal.
Boneless, Skinless Chicken Breast: Tender and easy to cook quickly, perfect for stir-frying.
Cornstarch: Coats the chicken to give it that irresistible slightly crispy coating once cooked.
Cooking Oil: Use a neutral one like vegetable or canola for the stir-fry to prevent burning.
Green Onions: Stirred in at the end for freshness and a bit of bite.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this stir-fry based on what I have in the fridge or my mood. Adding veggies or swapping chicken for tofu can make it fit just right for any night.

Variation: I sometimes toss in bell peppers, snap peas, or shredded carrots for extra color and crunch — absolutely delicious and keeps things vibrant.
For Gluten-Free: Swap soy sauce for tamari to keep it safe without losing that authentic flavor.
Meal Prep Hack: Make the sauce ahead of time and marinate the chicken briefly to boost flavor and save even more time on busy nights.

Step-by-Step: How I Make Honey Ginger Chicken Stir-Fry Recipe

Step 1: Whisk the Magic Sauce

First, mix your minced garlic, finely diced ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds in a bowl. This sauce is the heart of your dish — take a moment to whisk until everything’s mingled evenly. I find that whisking well early on ensures the flavors meld beautifully when cooked.

Step 2: Coat the Chicken

Next, toss your chicken pieces with cornstarch. This simple step adds a wonderful slightly crispy texture once the chicken hits the hot pan, locking in juices. I always shake off the excess cornstarch so it doesn’t clump up — a light, even coating is what you want here.

Step 3: Brown the Chicken

Heat your oil in a wok or large skillet over medium-high heat. Add the chicken and leave it undisturbed for 3 to 5 minutes until the bottom is beautifully browned. Don’t rush this stage — letting it develop color adds flavor and texture. Once browned, give it a good stir.

Step 4: Add Sauce and Simmer

Pour about a quarter of your sauce over the chicken, stirring frequently to coat each piece in that sticky goodness. When the chicken looks glossy and sticky, pour in the remainder of the sauce and bring everything to a simmer. Let it cook for another 4 to 5 minutes until the sauce thickens slightly and the chicken is cooked through.

Step 5: Finish with Green Onions

Right before serving, stir in the chopped green onions for a fresh pop of flavor and a nice color contrast. I always sprinkle a few extra sesame seeds and green onions on top to jazz things up — it just feels like the perfect finishing touch.

Top Tip

Through making this Honey Ginger Chicken Stir-Fry Recipe many times, a few little tricks have made a big difference in how it turns out every time. These tips save me from soggy chicken or overpowering sauce and keep the flavors balanced.

Fresh Ginger Prep: Finely dice fresh ginger rather than grating for a little texture that pops without overwhelming the dish.
Cornstarch Coating: Don’t skip tossing chicken in cornstarch — it’s the secret for tender, slightly crisp bites.
Don't Crowd the Pan: Cook chicken in batches if needed to avoid steaming and to get a good sear every time.
Simmer Sauce Gently: Keep the heat medium to low when simmering so the sauce thickens without burning or becoming too sticky.

How to Serve Honey Ginger Chicken Stir-Fry Recipe

Honey Ginger Chicken - Serving Suggestion

Garnishes

I almost always top mine with extra chopped green onions and a sprinkle of toasted white sesame seeds. It adds that fresh crunch and visual kick that makes the dish pop on the plate — plus, it tastes fantastic!

Side Dishes

Rice is my go-to—jasmine or basmati—to soak up that gorgeous sauce. I also love steaming some broccoli or snap peas on the side; the bright greens add a nutritious balance and a nice textural contrast to the tender chicken.

Creative Ways to Present

For dinner parties, I sometimes serve the stir-fry over a nest of noodles, garnished with slivered toasted almonds and a few fresh cilantro leaves. It adds fancy flair without the fuss, and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, usually planning to eat it within 2-3 days because the sauce tastes best fresh. The chicken stays juicy and the flavors even deepen overnight.

Freezing

This stir-fry freezes well, but I recommend undercooking the chicken slightly before freezing so it doesn’t dry out upon reheating. Thaw overnight in the fridge for best texture.

Reheating

Reheat gently on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce. This keeps the chicken tender and the sauce glossy—microwaving tends to dry it out or make it gummy.

Frequently Asked Questions:

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs add more richness and stay juicy. Just adjust cooking times slightly, as thighs can be a bit more forgiving and take a minute longer to cook through.

What if I don’t have ketchup?

You can substitute ketchup with tomato paste mixed with a little honey or brown sugar and vinegar to balance the sweetness and tang. It won’t be exactly the same, but still tasty!

How spicy is this dish?

It’s mild and sweet with no heat by default, but you can easily add red pepper flakes or a dash of chili garlic sauce if you prefer a spicy kick.

Can I prepare this recipe gluten-free?

Yes! Just use tamari instead of regular soy sauce and make sure your other ingredients like ketchup are gluten-free. This swap keeps all the flavor and keeps it safe for gluten-sensitive eaters.

Final Thoughts

This Honey Ginger Chicken Stir-Fry Recipe has become one of my absolute kitchen standbys. It’s quick enough for busy evenings but tastes anything but ordinary. Sharing it here feels like passing you a little cooking hug — and I bet once you try it, you’ll keep coming back. Give it a whirl, play with it, and make it your own; the best recipes always have room for your signature touch.