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Photo:Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Active Time:20 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:50 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½tablespoonshoney1 ½tablespoonshoisin sauce1 ½teaspoonsrice vinegar¼teaspoonsalt¼teaspoonground pepper1poundboneless, skinless chicken thighs, cut into 1-inch pieces2tablespoonscanola oil, divided1(2-inch) piecefresh ginger, peeled and cut into thin matchsticks
Cook Mode(Keep screen awake)
Ingredients
1 ½tablespoonshoney
1 ½tablespoonshoisin sauce
1 ½teaspoonsrice vinegar
¼teaspoonsalt
¼teaspoonground pepper
1poundboneless, skinless chicken thighs, cut into 1-inch pieces
2tablespoonscanola oil, divided
1(2-inch) piecefresh ginger, peeled and cut into thin matchsticks
DirectionsWhisk 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 RoysterHeat 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 RoysterReturn 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 RoysterOriginally appeared: EatingWell.com, August 2023
Directions
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 RoysterHeat 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 RoysterReturn 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
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.
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.
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.
Originally appeared: EatingWell.com, August 2023
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Nutrition Facts(per serving)239Calories12gFat10gCarbs23gProtein
Nutrition Facts(per serving)
- 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.
