Recipe courtesy of Continental Bistro
Recipe courtesy of Continental Bistro
Watch how to make this recipe.
Chicken Ginger and Honey
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- Level: Intermediate
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 800
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 93 g
- Cholesterol
- 309 mg
- Sodium
- 1390 mg
- Level: Intermediate
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 800
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 93 g
- Cholesterol
- 309 mg
- Sodium
- 1390 mg
Ingredients
Directions
- Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
- When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.
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