Honey Ginger Chicken

Why You’ll Love It

So delicious: The flavors in honey ginger chicken are so good. You have sweet honey, aromatic shallots and garlic, a splash of hot sauce, fresh ginger root, and of course that wonderful juicy chicken.
Easy to prepare: You need to cook the chicken, stir fry everything else and then add the chicken back into the skillet.
Customizable: If you want to spice it up or make it milder, add some extra veggies or even change the protein, you will find it a simple dish to adapt to your preferences.
Paleo friendly and gluten free: If you’re paleo or avoid gluten, this recipe is a great fit.

Honey Ginger Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: I like to use skin-on chicken thighs. You could use chicken breast if you prefer.
Raw unfiltered honey: Adds sweetness and makes a sticky sauce.
Ginger root: Use fresh ginger as that’s one of the main ingredients.
Hot sauce: I love Frank’s Red Hot sauce but you can use Sriracha, Cholula or any other kind.
Shallots: To add an aromatic flavor.
Scallions: Also known as green onions. These add flavor and color.
Garlic: Also for aromatic flavor. Garlic and ginger are wonderful together.
Baking soda: Grain free or regular will work. This crisps up the chicken skin.
Arrowroot powder: To thicken the sauce. Substitute cornstarch if you don’t need gluten free.
Coconut aminos: Adds a savory touch. Substitute light or dark soy sauce if preferred.

How to Make Honey Ginger Chicken

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the chicken: Season the chicken and cook in a nonstick pan until cooked through and crisp on the outside.
Make the sauce: Smash the ginger and scallion whites and cook the ginger in oil in the same nonstick pan as before. Add the scallion whites, garlic and shallots, and cook some more, then reduce the heat and stir in the chicken stock, honey, coconut aminos, and hot sauce. Simmer until reduced.
Thicken the sauce: Stir in an arrowroot slurry.
The finishing touches: Add chicken back into the pan and serve garnished with the green parts of the scallions (green onions).

Substitutions and Variations

Gluten-free option: This recipe is gluten free as it stands. If you’re using a different hot sauce, subbing soy sauce for the coconut aminos or making other changes, check your ingredients don’t have added gluten.
Make it spicy: The hot sauce adds a touch of heat but you can add extra or grind in some red pepper flakes.
Use skinless chicken: If you prefer to use skinless chicken, that’s fine. Just omit the baking soda from the chicken seasonings, as that’s only to crisp up the skin.
Change the protein: Firm tofu works in place of the chicken or you can sub turkey or even pork.
Add some veggies: Sliced mushrooms, zucchini or bell peppers can be added to this dish.

Serving Suggestions

Appetizers: Begin the meal with some crab and lobster bisque or mushroom ramen soup.
Side dishes: Pair honey ginger chicken up with PF Chang’s copycat fried rice or regular boiled rice.
Desserts: Oatmeal butterscotch cookies or coconut cream poke cake would be great served afterwards.

How to Store Ginger Chicken

Store: Keep any leftovers in a covered container and eat within 4 days.
Freeze: Freeze it for up to 3 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Reheat the ginger chicken recipe in a skillet on the stove or in the microwave.