Honey Ginger Stir Fry


  • 1.5 pounds skinless chicken breast cut into small chunks
  • 1/4 cup Wagco Honey Ginger Balsamic Vinegar
  • 1/4 cup soy sauce
  • 2 tbsps of honey (we sell local honey at our store)
  • 3 large garlic cloves, crushed
  • 2 tsp fresh ginger, minced
  • 2 tsp Wagco Organic Red Pepper Flakes
  • 2 tbsp coconut oil
  • 1/2 medium yellow onion, chopped
  • 10 oz asparagus, stalks end trimmed and cut into 2 inch pieces
  • 1 cup sugar snap peas
  • 1 cup sliced mushrooms


Heat a large skillet to medium high heat.

To make your sauce whisk together balsamic, soy sauce, honey, garlic, ginger, and red pepper flakes. (Set aside.)

Once skillet is hot, add coconut oil to coat the pan. Toss in  all vegetables. Let the veggies cook for about 5 minutes until the onions are soft, mushrooms begin to brown, and the rest is still crispy.

Toss in the chicken pieces and cook for 8-10 minutes until the chicken is tender. Once chicken is tender toss the sauce into the pan to coat the veggies and chicken.

Serve hot over rice.


*Recipe may not look exactly like the picture, picture is just used as a reference.*

cooking cookware cuisine delicious
Photo by Clem Onojeghuo on Pexels.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s