This Lemon Honey Ginger Chicken Recipe is filled with delicious, bite-sized chicken pieces smothered in a mouthwatering sauce made with simple ingredients such as honey, lemon, ginger, and garlic. Serve over white rice for a fast and easy weeknight dinner the whole family will love!
Easy Honey Ginger Chicken Recipe
If you’re looking for an easy and delicious family dinner that is, oh yes, better-than-takeout, then this honey ginger chicken has your name written all over it.
Easy to prepare and even easier to make, this delicious chicken stir fry is made with a mixture of pantry essentials including honey, soy sauce, chicken broth, and rice vinegar, and simple fresh ingredients like chicken, ginger, garlic, and lemon.
A delicious balance of flavors, both kids and adults love this yummy chicken served with a side of rice and vegetable like steamed broccoli, asparagus, or green beans.
Looking to make this recipe gluten-free? Swap out the soy sauce for gluten-free Tamari soy sauce and you’re good to go!
How to make Honey Ginger Chicken
Prepare and marinate the chicken first. Marinate the chicken for as little as 15 minutes or as long as overnight (in the refrigerator, of course).
Make the sauce. You can also do this ahead of time and keep it stored in the refrigerator along with the chicken.
Cook the chicken in a large 12-inch skillet (this is the skillet that I used for this recipe). Use tongs or a slotted spoon to remove the chicken from the marinade (reserving any leftover marinade) and add the chicken to your hot skillet. Cook until it is just cooked through.
Add the leftover marinade to the homemade sauce and stir to combine. Add the sauce to the skillet filled with the chicken pieces. Mix well and bring to a low boil. Continue to cook for a few minutes, or until the sauce is thickened.
Tips and Tricks
- I used chicken breasts in this recipe, but feel free to make it with chicken thighs. Shrimp would also be delicious.
- If you prepared and marinated the chicken ahead of time, allow time for the chicken to come to room temperature (if possible) before adding it to your hot skillet. This is especially helpful if you are using a skillet that does not have non-stick capabilities.
- I added a very generous tablespoon of Sriracha to the honey ginger sauce. If you’re sensitive to spicy foods at all I suggest skipping this ingredient. On the other hand, if you really love a little heat, feel free to add more.
- Try using fresh ginger, fresh garlic, and fresh lemon.
- Finally, don’t skip the lemon zest. A microplane grater makes zesting all citrus super easy.
How to Serve
The favorite at my house is rice. From simple steamed brown rice or white rice to coconut rice and even low-carb cauliflower rice.
Noodles are also great! Soba noodles are my top pick, but zucchini noodles are another favorite if I’m trying to eat a little healthier.
I also recommend a healthy side of your favorite vegetable. If you plan to toss them in with the chicken, I recommend broccoli, sugar snap peas, or bell peppers. Served as a side, try steamed or roasted broccoli, carrots, asparagus, or my favorite, 10-minute garlic bok choy.
Looking for more delicious chicken recipes? Try these reader favorites:
- Low Carb Chicken Cabbage Stir Fry Recipe
- Chicken Cacciatore Recipe
- Chicken and Broccoli Stuffed Spaghetti Squash
- Slow Cooker Buffalo Chicken Dip
- Baked Harissa Chicken Recipe
- Honey + Orange Mustard Chicken Stir Fry
- Hungarian Chicken Paprikash Recipe
Have you tried making this Easy Ginger Honey Lemon Chicken Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Ginger Honey Lemon Chicken
For the Chicken
- 2 lb. boneless skinless chicken breasts or thighs - cut into bite size pieces
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon oil
Ginger Honey Sauce-
- 5 cloves garlic - minced
- 1 tablespoon fresh ginger - minced
- ½ cup honey
- ¼ cup fresh lemon juice - (approx. 2 lemons juiced)
- 1 lemon - zested
- ⅔ cup chicken stock - or water
- 2 tablespoon cornstarch
- 1 tablespoon Sriracha - (optional)
- chopped green onion
- sesame seeds
- fresh lemon
- Marinate the chicken. Add the chopped chicken, soy sauce, and rice vinegar to a medium-sized mixing bowl or ziplock bag. Toss well to coat the chicken in the soy sauce and vinegar and allow to marinate for at least 15 minutes to overnight in the refrigerator.
- Prepare the sauce. As the chicken marinates, add all ingredients for the sauce (garlic, ginger, honey, lemon juice, lemon zest, low sodium chicken broth, corn starch, and Sriracha) in a medium bowl. Set aside.
- Cook the chicken. Heat a large skillet over medium-high heat. Add 1-2 tablespoons of oil, swirling around the pan to coat. Use tongs to remove the chicken from the marinade and transfer directly to the skillet. Reserve the marinade.
- Cook the chicken for 5-7 minutes, or until chicken is nearly cooked through and no longer pink inside. Stir as needed for even cooking.
- Give the sauce a good stir before pouring directly into the skillet with the chicken. Add the reserved marinade (remember the marinade needs to boil, so be sure this is added at the beginning with the sauce) and bring to a low boil for approximately 3 minutes. Cook until sauce starts to thicken. Season to taste.
- Serve garnished with chopped green onions, sesame seeds, Sriracha, or fresh lemon, if desired. Enjoy!
- I used chicken breasts in this recipe to keep it on the leaner side. If, however, you prefer juicier meat, feel free to use chicken thighs as it is less prone to drying out.
- If you prepared the chicken ahead of time and marinated it overnight in the refrigerator, allow it to come to room temperature (if possible) before adding to your hot skillet. This is especially helpful if you are using a skillet that does not have non-stick capabilities.
- I added a very generous tablespoon of Sriracha to my honey ginger chicken sauce. If you're sensitive to spicy foods at all I suggest skipping this ingredient. On the other hand, if you really love a little heat, feel free to add more.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
This recipe was originally published June 2016 and updated in February 2019 with new images and post content.
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