Photo of Honey & ginger chicken stir-fry by WW

Honey & ginger chicken stir-fry

Points® value
Total Time
35 min
20 min
15 min
A simple stir-fry packed with classic Asian flavours – ginger, honey and soy – plus tender chunks of chicken and lots of fresh vegetables and herbs.


Root Ginger

2 inch slice(s), peeled and grated


2 tablespoon(s), level, clear

Soy Sauce

1 tablespoon(s)

Chilli Sauce

½ tablespoon(s)


2 clove(s), crushed

Lime Juice, Fresh

2 tablespoon(s)

Chicken breast, skinless, raw

660 g, diced

Calorie controlled cooking spray

4 spray(s)

Carrots, raw

1 medium, peeled and cut into thin strips using a vegetable peeler

Broccoli, raw

1 whole, cut into small florets

Coriander, fresh

2 tablespoon(s), finely chopped

Brown rice, microwaveable

2 pouch(es), basmati


1 medium, cut into wedges, to serve


  1. Put the ginger, honey, soy sauce, sriracha, garlic and lime juice in a large bowl and whisk to combine. Add the chicken and toss to coat in the marinade. Set aside.
  2. Mist a large nonstick pan or wok with cooking spray, add the carrot and broccoli and cook over a high heat for 4-5 minutes until tender, then transfer to a plate and set aside.
  3. Mist the pan with more cooking spray, add the chicken and any remaining marinade and stir-fry for 5-6 minutes, until golden and cooked through. Return the vegetables to the pan to heat through, then remove from the heat and stir in the coriander.
  4. Cook the rice to pack instructions. Serve the stir-fry with the rice and lime wedges on the side.


Cook’s tip In a hurry? Use a ready- prepared pack of stir-fry vegetables instead of the carrot and broccoli.