Honey-Ginger Kung Pao
A floral and sweet variation highlighting fresh ginger and wildflower honey.
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Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 3 tablespoons fresh ginger, minced
- 1/4 cup wildflower honey
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 6 pieces dried red chilies
- 1/2 cup roasted unsalted peanuts
- 4 stalks green onions, chopped
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon sesame oil(optional)
Instructions
- 1
In a small bowl, whisk together the wildflower honey, soy sauce, rice vinegar, and cornstarch until smooth.
- 2
Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 3
Add the cubed chicken to the pan and sear until golden brown and cooked through, about 5-7 minutes.
- 4
Push the chicken to the sides and add the minced ginger, garlic, and dried chilies to the center.
- 5
Sauté the aromatics for 1 minute until the ginger fragrance is strong and floral.
- 6
Pour the honey sauce mixture into the pan and toss everything together to coat the chicken evenly.
- 7
Simmer for 2 minutes until the sauce thickens into a glossy glaze.
- 8
Stir in the roasted peanuts and green onions, then drizzle with sesame oil before serving over steamed rice.
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