Back to Stir-Fried Honey-Ginger Chicken with Peppers All Reviews for Stir-Fried Honey-Ginger Chicken with Peppers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 med105388_0110_fry_honey_chicken.jpg
Ingredients Ingredient Checklist 1/4 cup honey 2 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips 1/4 cup minced peeled fresh ginger 2 garlic cloves, minced 3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced Cooked rice, for serving Fresh cilantro leaves, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 med105388_0110_fry_honey_chicken.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
med105388_0110_fry_honey_chicken.jpg
med105388_0110_fry_honey_chicken.jpg
Ingredients
Ingredients
- 1/4 cup honey 2 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips 1/4 cup minced peeled fresh ginger 2 garlic cloves, minced 3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced Cooked rice, for serving Fresh cilantro leaves, for serving
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.
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.
Reviews (12)
Add Rating & Review 110 Ratings 5 star values: 24 4 star values: 43 3 star values: 27 2 star values: 13 1 star values: 3
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Reviews (12)
Add Rating & Review 110 Ratings 5 star values: 24 4 star values: 43 3 star values: 27 2 star values: 13 1 star values: 3
Add Rating & Review
110 Ratings 5 star values: 24 4 star values: 43 3 star values: 27 2 star values: 13 1 star values: 3
110 Ratings 5 star values: 24 4 star values: 43 3 star values: 27 2 star values: 13 1 star values: 3
110 Ratings 5 star values: 24 4 star values: 43 3 star values: 27 2 star values: 13 1 star values: 3
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 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 Rating: Unrated 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 Rating: 3 stars 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. Martha Stewart Member Rating: Unrated 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 Rating: Unrated 03/03/2011 Very good. Paired with steamed spinach instead of rice for a healthier twist. Family loved it! Martha Stewart Member Rating: Unrated 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. Martha Stewart Member Rating: Unrated 02/10/2011 Very easy and very delicious. Next time I'll add even more peppers and some mushrooms! Martha Stewart Member Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 01/18/2010 The sauce didn't thinken as much as I expected. Perhaps I didn't cook it long enough? Martha Stewart Member Rating: Unrated 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.Martha Stewart Member
Rating: Unrated 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.
Rating: Unrated
Rating: Unrated 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.
Rating: 3 stars 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.
Rating: 3 stars
Rating: Unrated 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!
Rating: Unrated 03/03/2011
Very good. Paired with steamed spinach instead of rice for a healthier twist. Family loved it!
Rating: Unrated 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.
Rating: Unrated 02/10/2011
Very easy and very delicious. Next time I’ll add even more peppers and some mushrooms!
Rating: Unrated 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!
Rating: Unrated 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!
Rating: Unrated 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.
Rating: Unrated 01/18/2010
The sauce didn’t thinken as much as I expected. Perhaps I didn’t cook it long enough?
Rating: Unrated 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.
All Reviews for Stir-Fried Honey-Ginger Chicken with Peppers
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All Reviews for Stir-Fried Honey-Ginger Chicken with Peppers
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