Description
This is a basic chicken stir fry that is delicious as is, but also works as a good base to add veggies to.
Ingredients
Units
Scale
- 1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons of rice wine vinegar
- 2 tablespoons fresh ginger (minced)
- 2 tablespoons fresh garlic (minced)
- 1 tablespoon + 1/2 teaspoon sesame oil
- 1 pinch ground black pepper
- 1 tablespoons vegetable oil
- 2 tablespoons fish sauce
Instructions
- In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine vinegar, garlic, ginger, sesame oil, and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours or overnight.
- Heat vegetable oil and 1 tablespoon of sesame oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes). The sauce will thicken and coat the chicken as it cooks.
- When chicken is fully cooked, reduce heat and add the oyster sauce. Stir to coat.
- Serve on white rice or cauliflower rice.
Nutrition
- Serving Size: 1
- Calories: 398
- Sugar: 18
- Sodium: 1667
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 43
- Cholesterol: 208