Ginger Infused Honey Chicken

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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.

Ginger Infused Honey Chicken

Ginger Infused Honey Chicken

Yields: 4 servings | Serving size: 1/4 of recipe| Calories: 312 | Total Fat: 12 gm | Saturated Fats: 2 gm | Trans Fats: 0 gm | Cholesterol: 76 mg | Sodium: 315 mg | Carbohydrates:16 gm | Dietary fiber: 1 gm | Sugars:14 gm | Protein: 24 gm | SmartPoints (Freestyle): 6 |


  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/4 cup lite soy sauce or Gluten Free Tamari
  • 2 teaspoons sesame seed oil
  • 1 knuckle freshly grated ginger root
  • 2 cloves garlic, 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 (see video below)


  1. 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.
  2. 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.
  3. Serving suggestions: serve over a bed of brown rice or quinoa, or add to lettuce for a wrap.

22 Comments on "Ginger Infused Honey Chicken"

  1. Brittney Hkeating  July 14, 2012

    this may be a silly question- not much cooking experience

    Can you substitute grated ginger for ground ginger?

    • Skinny Ms.  July 14, 2012

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

    • Jberry622  July 20, 2012

      Just made this dish tonight and I’d have to say that grated ginger would not taste the same.

      • Jberry622  July 20, 2012

        I meant ground ginger sorry! Go for the fresh ginger definitely.

  2. Jessica Czapla  July 26, 2012

    Sounds like this would be great in a wrap.  Can't wait to try it!

  3. Jen  July 26, 2012


  4. Jen Anderson  August 4, 2012

    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 🙂

  5. Skinny Ms.  August 4, 2012

    YEAH!!! 🙂

  6. KF  August 10, 2012

    Are we supposed to discard the marinating liquid, or reduce it and use as a glaze?

  7. Krissy  August 10, 2012

    So yummy!

  8. Amy N in MO  August 10, 2012

    Without a doubt, one of our favorites! It's a weekly staple in this house.

  9. Kim Ule McCue  August 23, 2012

    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!

  10. Alison  October 16, 2012

    How do you grate ginger – I have tried and it seems too woody?? Is there any tricks to it?

  11. Skinny Ms.  October 17, 2012

    Alison, I use a zester. With this recipe you can also mince the ginger and it will work fine.

    • Jason  October 22, 2012

      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.

  12. Laura  October 30, 2012

    This was delicious! As good as a restaurant dish! The whole family loved it. I'll add some veggies next time.

    • Skinny Ms.  October 31, 2012

      Laura, Thank-you for the nice compliment!

  13. Kaytee  November 10, 2012

    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!

  14. Michelle Bressack  October 2, 2013

    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!!!

  15. Lisa Demont  April 27, 2016

    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 ?

    • Kym Votruba  April 28, 2016

      Fresh pineapple would be even better! 🙂


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