Stir-Fried Honey-Ginger Chicken with Peppers
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Everyday Food, January/February 2010
110 Ratings
- 5 star values: 24
- 4 star values: 43
- 3 star values: 27
- 2 star values: 13
- 1 star values: 3
Martha Stewart Member
Rating: Unrated
So I don't know if my ginger root was super strong or if there is too much ginger in the recipe, but it tasted a little like soap. I love ginger, but wowza. The sauce is a little thin and the quantity of sauce is perhaps too little as well. With a few tweaks, this could be really good. As it stands, meh.
Martha Stewart Member
Rating: Unrated
So this time I followed the recipe but I DOUBLED the honey-soy-rice vinegar mixture (to create more of a sauce). Worked perfectly! Paired it with brown rice.
Martha Stewart Member
Rating: 3 stars
This is probably the first time I've ever said something had too much ginger in it. The sauce was very thin, tasted ok on the rice and veggies, but I thought it was awful on the chicken.
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Martha Stewart Member
Rating: Unrated
I made it following the recipe and it was completely delicious. I would live on a diet of just this and be a happy lady!
Martha Stewart Member
Rating: Unrated
Very good. Paired with steamed spinach instead of rice for a healthier twist. Family loved it!
Martha Stewart Member
Rating: Unrated
This was delicious!! It was easy to make, too. Reading the ingredients, I was concerned that it would not have enough flavor, but it was yummy! We made it with tofu instead of chicken and it worked well.
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Martha Stewart Member
Rating: Unrated
Very easy and very delicious. Next time I'll add even more peppers and some mushrooms!
Martha Stewart Member
Rating: Unrated
My husband made this last night and it turned out great! He added baby green cabbage and mushrooms to the veggies. Having leftovers today over couscous instead of rice - still great!
Martha Stewart Member
Rating: Unrated
Nice n' easy recipe! Seemed like the sauce would end up being too thin, so I tossed the chicken in a few tablespoons of cornstarch before cooking, so when everything was combined the sauce thickened up nicely and coated everything! Good recipe!
Martha Stewart Member
Rating: Unrated
This was absolutely delicious. Both of our boys really enjoyed this. Used a little red bell pepper with bok choy and shitake mushrooms.
Martha Stewart Member
Rating: Unrated
The sauce didn't thinken as much as I expected. Perhaps I didn't cook it long enough?
Martha Stewart Member
Rating: Unrated
Delicious. I made this with mushrooms and peas in addition to the peppers. This recipe could easily be adapted to include other vegetables such as celery and carrots.