![5-ingredient honey-ginger chicken recipe in a wok pan](https://cdn.statically.io/img/www.eatingwell.com/thmb/Bs1zqNzguM5uaigO13Pl5pcWU_g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/honey-ginger-chicken-8064201-1x1-a8f8f1d7cf184e699ffabd3b3b80508c.jpg)
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
![Ingredients for the 5-ingredient honey-ginger chicken recipe](https://www.eatingwell.com/thmb/H4JWFmDjM_sJNwuQ_q7-cT-aSAI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/honey-ginger-chicken-8064201-ingredients-795efec7e97a4bd8bbf39d6366cfeba4.jpg)
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Ingredients
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1 ½ tablespoons honey
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1 ½ tablespoons hoisin sauce
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1 ½ teaspoons rice vinegar
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¼ teaspoon salt
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¼ teaspoon ground pepper
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1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
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2 tablespoons canola oil, divided
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1 (2-inch) piece fresh ginger, peeled and cut into thin matchsticks
Directions
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Whisk honey, hoisin, vinegar, salt and pepper together in a medium bowl until combined. Add chicken; toss to coat. Cover and refrigerate for 30 minutes.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
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Heat 1 tablespoon oil in a large wok or skillet over high heat. Remove half of the chicken from the marinade; add to the pan. Cook, stirring often, until golden brown and just cooked through, 3 to 4 minutes. Transfer to a large plate. Do not wipe the pan. Heat the remaining 1 tablespoon oil in the pan. Remove the remaining chicken from the marinade; add to the pan (reserve marinade). Cook, stirring often, until golden brown and just cooked through, 3 to 4 minutes.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
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Return the cooked chicken to the pan along with any accumulated juices and leftover marinade; cook, stirring, until well incorporated, about 2 minutes. Add ginger; cook, stirring, until the sauce thickens and coats the chicken, about 1 minute.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Nutrition Facts (per serving)
239 | Calories |
12g | Fat |
10g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size about 1 cup | |
Calories 239 | |
% Daily Value * | |
Total Carbohydrate 10g | 4% |
Total Sugars 8g | |
Added Sugars 8g | 16% |
Protein 23g | 46% |
Total Fat 12g | 15% |
Saturated Fat 2g | 10% |
Cholesterol 107mg | 36% |
Vitamin A 28IU | 1% |
Vitamin D 1IU | 0% |
Vitamin E 1mg | 9% |
Folate 6mcg | 2% |
Vitamin K 9mcg | 8% |
Sodium 363mg | 16% |
Calcium 12mg | 1% |
Iron 1mg | 6% |
Magnesium 29mg | 7% |
Potassium 293mg | 6% |
Zinc 2mg | 18% |
Vitamin B12 1mcg | 42% |
Omega 3 1g |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.