Stir-Fried Honey-Ginger Chicken with Peppers

110 Ratings
  • 5 24
  • 4 43
  • 3 27
  • 2 13
  • 1 3

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

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Directions

  • In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.

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  • Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

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Reviews (12)

110 Ratings
  • 5 24
  • 4 43
  • 3 27
  • 2 13
  • 1 3
Martha Stewart Member
09/22/2015
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
09/02/2011
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
05/15/2011
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
03/07/2011
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
03/03/2011
Very good. Paired with steamed spinach instead of rice for a healthier twist. Family loved it!
Martha Stewart Member
02/13/2011
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
02/10/2011
Very easy and very delicious. Next time I'll add even more peppers and some mushrooms!
Martha Stewart Member
02/09/2011
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
09/05/2010
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
01/21/2010
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
01/18/2010
The sauce didn't thinken as much as I expected. Perhaps I didn't cook it long enough?
Martha Stewart Member
01/12/2010
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.
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