Chicken Honey Nut Recipes

CHICKEN HONEY NUT STIR FRY

Steps:

• Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
• In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

HONEY NUT CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
• Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
• Pour flour out on a plastic board or plate.
• Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
• Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
• Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

HONEY NUT CHICKEN STICKS

Steps:

• Preheat oven to 400 degrees F.
• Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

HONEY NUT DIPPED CHICKEN

Steps:

• Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
• Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
• Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).

HONEY-NUT CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink. , Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve with rice if desired.

CHICKEN HONEY NUT STIR FRY

Steps:

• Heat 1 teaspoon of the oil in a wok over high heat.
• Add the carrots and onion and stir-fry for 3 minutes.
• Add the remaining 1 teaspoon oil, then add the chicken and stir fry until cooked through.
• Add the orange juice, soy sauce, honey and ginger.
• Cook over medium heat until it reaches the desired consistency.
• Top with the cashews and serve.

NUT-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
• Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
• Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
• Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.

HONEY NUT CHICKEN

Steps:

• Preheat oven 350 degrees.
• Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
• Pour nutty-breading onto a plate.
• Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
• Pour flour out on a plastic board or plate.
• Dust both sides of the chicken with flour.
• Dip the chicken into the egg mixture and then coat with the nutty-breading.
• Preheat a nonstick skillet over mediume high heat.
• Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
• Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
• Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
• (longer for thicker chicken breasts).

CHICKEN HONEY NUT STIR FRY

Steps:

• Cut chicken into thin strips and set aside.
• In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well.
• Heat 1 Tablespoon oil in a large skillet or wok over medium heat.
• Add all vegetables except pea pods.
• Stir fry about 3 minutes, or until vegies are as done as you like.
• Remove vegies and set aside.
• Pour remaining oil into skillet.
• Add chicken; stir fry about 3 minutes.
• Return vegies to skillet; add sauce mixture, pea pods and nuts.
• Cook and stir over medium high heat until sauce is thickened.
• Serve over hot rice.