Honey Ginger Chicken Stir-Fry

Ingredients

For the Sesame Sauce

1 Tablespoon Fresh Ginger, very finely diced (see note)
2 cloves Garlic, minced

¼ cup Honey

⅓ cup Low-Sodium Soy Sauce (sub Tamari for a gluten-free version)
3 Tablespoons Ketchup
2 teaspoons Toasted Sesame Oil
1 teaspoon White Sesame Seeds, plus more for topping

For the Stir-Fry

1 ½ pounds Boneless, Skinless Chicken Breast
2 Tablespoons Cornstarch
3 Tablespoons Cooking Oil
2 stalks Green Onions, chopped, plus more for topping

Directions

Make sauce by whisking together garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds. Set aside.

Toss chicken with cornstarch until evenly coated.

In a wok or large skillet, heat cooking oil over medium-high heat. Add chicken and let cook for a moment without stirring until browned on the bottom, 3 to 5 minutes.
Give the chicken a stir and pour in about 3 tablespoon of sauce (it doesn’t have to be super precise, so you can just estimate it by tipping in about a quarter of the sauce). Cook chicken in sauce, stirring frequently until chicken is well coated and looks sticky with sauce.
Pour in the remaining sauce and bring to a simmer. Simmer until the sauce reduces slightly and chicken is cooked, 4 to 5 minutes more.

Stir in the 2 stalks of green onions.

Serve chicken over rice with some more sesame seeds and green onions on top.

Notes

Fresh Ginger - Peel the ginger first. Then be sure to dice the ginger very small so that you don’t have large pieces of it in the sauce. You can also grate the ginger, but reduce the amount to about 1 ½ teaspoon if you opt to grate it.

Nutrition