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Honey Ginger Chicken Chunks


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

30 minutes


4 servings


1/2  c.  honey

2  Tbsp.  ginger, grated

2  Tbsp.  lime juice

2  Tbsp.  rice wine vinegar

2  Tbsp.  lower sodium soy sauce

1  Tsp.  Worchestershire Sauce

1  Tbsp.  garlic, minced

1  lb.  boneless, skinless chicken breast, cut into 2-inch pieces

2  c.  baby carrots, cut in half

1/2  tsp.  salt

1/2  tsp.  black pepper

2  tsp.   cornstarch


Combine honey, ginger, lime juice, vinegar, soy sauce, Worcestershire sauce, garlic, chicken, and carrots in a zip-top bag. Seal, shake, and chill 2 to 8 hours.

Preheat oven to 425°F. Line a rimmed baking dish with foil. Drain marinade into a bowl and reserve.

Place chicken and carrots on prepared baking dish and season with salt and pepper. Bake 20 minutes.

Meanwhile, strain marinade into a small saucepan. Boil 3 minutes and then reduce heat. Combine cornstarch and 2 teaspoons water and then stir into cooked marinade. Allow sauce to thicken.

Toss cooked chicken and carrots with glaze and return to the oven for an additional 4 minutes.

Remove and serve with rice and broccoli.
Nutritional Information
Serving size: 207g, Calories: 220, Total Fat: 3g, Saturated Fat: 1g, Sodium: 480mg, Carbohydrates: 23g, Dietary Fiber: 1g, Protein: 24g

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