Ginger Infused Honey Chicken

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This is your new favorite chicken recipe!

Ginger Infused Honey Chicken

Here’s another easy prep recipe that is full of flavor and versatile enough to be served over a bed of brown rice or quinoa, made into a lettuce wrap or added to a salad.

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Ginger Infused Honey Chicken

This versatile chicken recipe is low in carbohydrates and super yummy in taste; the whole family will love it!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 people
Serving Size 1 each
Course Dinner
Cuisine Universal
Author SkinnyMs.


  • 1 1/2 pounds boneless and skinless chicken breasts
  • 1/4 cup lite soy sauce or gluten free tamari
  • 2 teaspoons sesame seed oil
  • 1 ginger root knuckle freshly grated
  • 2 garlic cloves minced
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 1 tablespoon cornstarch
  • 1/4 cup honey
  • 2 tablespoons toasted sesame seeds


  • Cut chicken into 1" cubes. In a small mixing bowl combine soy sauce, sesame seed oil, grated ginger, garlic, balsamic vinegar, black pepper and salt. Pour mixture over chicken and toss to coat. Cover chicken, place in the refrigerator and marinate 2-3 hours.
  • Heat a large skillet to medium-high, add chicken along with marinade to the skillet. Cook chicken until done, about 8-10 minutes. In a small bowl, whisk together cornstarch and honey, add to the chicken and continue cooking just until a glaze forms and the liquid thickens. Garnish with toasted sesame seeds when serving.
  • Serving suggestions: serve over a bed of brown rice or quinoa, or add to lettuce for a wrap.

Nutrition Information

Serving: 1each | Calories: 312kcal | Carbohydrates: 16g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 315mg | Fiber: 1g | Sugar: 14g |
SmartPoints (Freestyle): 6
Keywords Kid-Friendly, Low-Carb

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  1. this may be a silly question- not much cooking experience

    Can you substitute grated ginger for ground ginger?

    1. Brittney, Definitely. We typically use fresh spices and herbs…but for this recipe, sub in 1 teaspoon ground ginger for 2 teaspoons fresh.

  2. Made this tonight and WOWZERS… it was amazing! For some reason my glaze never thickened no matter how long it cooked for, so I just drizzled some honey over the dishes before sprinkling with the sesame seeds. Worked for me 🙂

  3. I waited to add the honey until most of the liquid cooked off. Got more of a glaze that way. My 17 year old asked if I could make it every day. Score!

    1. You can buy a ginger grater; it's a small porcelain paddle with pointy knobs but no holes in it. It lets you discard the strings from the ginger more readily and just keep the nice, juicy pulp. Also buy fresh ginger and use it quickly or it will dry out. You can actual pot the ginger and keep it damp, it will grow a plant and also the rhizome (the part we use) will grow and you can break off parts as you need.

  4. The BEST way to grate ginger is to freeze it then grate it over a microplane when frozen. I always keep ginger in my freezer and it is SO easy this way and not stringy at all. Plus, I always have fresh ginger on hand mod it doesn't go bad!

  5. This recipe is so good!!! I added chopped scallions at the end and some canned pineapple chunks and it was delicious! I am making it again tomorrow!!!

  6. I made this & I thought it was absolutely delicious ! I will make this all the time & I noticed another comment about adding canned pineapple , what about fresh ?

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