Honey Ginger Chicken and Carrots

By Ashley Lonsdale

Updated April 10, 2026

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
35 min
Rating
5(564)
Comments
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Eager for a quick and succulent chicken stir-fry? Try this two-pronged approach: First, opt for thigh meat instead of breast, which is higher in fat (read: juicier and more flavorful). Second, thinly slice the meat against the grain, which ensures a tender texture and sidesteps any stringy bites. Slim carrot coins keep up with the speed of this dish, but they're left more crisp than cooked to add a refreshing bite. If you’d like, stir in a couple spoonfuls of fermented black beans to add an irresistible aroma and ultrasavory hum that brings the dish together.

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Ingredients

Yield:4 to 6 servings ( null)

  • ¼ 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 ½ 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

Ingredient Substitution Guide

Preparation

    1. Step 1

      In a large bowl, whisk together the soy sauce, honey and ginger. 

    2. Step 2

      Cut each chicken thigh in half crosswise. Next, slice the chicken against the grain: Examine the direction of the muscle fibers, which will be visible as faint parallel lines. Position your knife perpendicular to those lines and slice the thighs into ¼-inch-wide strips. Add the chicken to the soy marinade, toss to combine and set aside for 15 minutes. 

    3. Step 3

      In a large skillet over medium-high, heat the oil. Add the chicken — heads up, it will splatter a bit — and cook for 3 to 5 minutes, stirring occasionally, until chicken is caramelized in parts.

    4. Step 4

      Add the white and light-green scallion pieces, onion, carrots, garlic, chile and fermented black beans (if using), and cook for 3 to 5 minutes, until vegetables are tender-crisp and chicken is cooked through. 

    5. Step 5

      If the skillet is dry, add ¼ cup water and scrape up any browned bits with a wooden spoon. Stir in the scallion greens and taste, adjusting seasoning with more soy sauce if needed. Serve over rice.

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Ratings

5 out of 5
564 user ratings
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Comments

CCraw

@Matt I came to make the same comment. Against my better judgement I followed the recipe and did all the chicken at once. Although my skillet was hot and range was on full blast, 2 lb of chicken just steams instead of browns. Doing in batches then veggies then uniting them all for a final meld is the right call, and probably just as fast.

jenny

Are we supposed to add the marinade in with the chicken or discard?

Matt

This was great. The only change I made was there was too much chicken for the pan so I did it in batches. Given that, I pulled all the chicken when it was done and put in a bowl while I cooked the vegies, which I didn’t have to hope they were done at the same time as the chicken. As someone else implied, the vegies cooked faster than I thought and it was good that I kept trying them. Also, it called for a Serrano pepper and I replaced that with a dried Passilla which is a smokey mild Mexican. Maybe that and a jalapeño next time.

Kate

This. Was. AMAZING!

London Jo F.

I followed @Matt and others: cooked the chicken in batches, then the veg. Subbed celery for the onions & scallions and 1 tsp dried ginger for the garlic (allium allergy) - a wonderful depth of flavour with the fresh ginger. No chillis, but a pinch of Turkish biber flakes added pleasing touch of heat. I threw in half a red and half an orange Bell pepper and some green beans. Served with rice, my notoriously picky mother cleared her plate. I'll double the sauce next time. Quick & tasty!

Nanci Brogan

Horrible. Bland. And I did add a jalapeno. Then more soy, then almonds. Nothing helped. I don't recommentd this recipe. Boring and bland.

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