Looking for a quick, satisfying stir-fry? This honey ginger chicken keeps it simple with juicy chicken thighs, crisp carrots, and fermented black beans for a deep, savory finish.
Ingredients:
- 1/4 cup soy sauce, plus more if needed
- 2 tablespoons honey
- 1 tablespoon finely grated fresh ginger
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 4 scallions, trimmed and cut into 2-inch lengths, white and light-green pieces separated from dark greens
- 1 white onion, halved and thickly sliced
- 3 medium carrots (about 1/2 pound), thinly sliced on the bias in coins
- 2 garlic cloves, sliced
- 2 bird’s-eye or serrano chiles, thinly sliced (reduce for less heat or omit entirely)
- 2 tablespoons fermented black beans (douchi), optional, chopped
- Steamed rice, for serving
Instructions:
- In a large bowl, whisk together the soy sauce, honey, and ginger until combined.
- Cut the chicken thighs in half across the width, then slice into thin strips against the grain (cutting across the visible lines in the meat). Add the chicken to the marinade, toss well, and let it sit for about 15 minutes.
- Heat oil in a large skillet over medium-high heat. Add the chicken carefully, as it may splatter, and cook for 3 to 5 minutes, stirring now and then, until it starts to brown and caramelize in spots.
- Add the scallion whites and light greens, onion, carrots, garlic, chile, and black beans if using. Cook for another 3 to 5 minutes, until the vegetables are just tender and the chicken is fully cooked.
- If the pan looks dry, pour in about ¼ cup of water and use a wooden spoon to loosen any browned bits from the bottom. Stir in the scallion greens, taste, and adjust with more soy sauce if needed. Serve over rice.
Recipe adapted from NYTimes Cooking
