Honey Glazed Chicken Stir Fry Recipes

HONEY GINGER GLAZED CHICKEN

Steps:

• Heat oil in the wok.
• Add onion and stir-fry until golden.
• Add chicken and stir-fry until browned.
• Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder.
• Toss to combine.
• Cook until chicken is nicely glazed and heated through.
• Place on serving platter and garnish with cilantro sprigs.

HONEY CHICKEN STIR-FRY

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

STIR-FRIED CHICKEN WITH HONEY AND GINGER

Steps:

• Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
• Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
• Serve with steamed rice.

HONEY-MUSTARD CHICKEN STIR-FRY

Steps:

• In a food processor, combine first 10 ingredients; process until smooth.
• In a large skillet, stir-fry chicken in 1 tsp hot oil 5-7 minutes until juices run clear. Remove chicken and keep warm.
• In the same skillet stir-fry vegetables in 1 tsp hot oil until crisp-tender. Add chicken to pan and bring to a boil. Cook and stir 1-2 minutes until thick.
• Serve over rice.

HONEY-GINGER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.

HONEY-GARLIC CHICKEN STIR-FRY

Steps:

• Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
• Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
• Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
• Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
• Serve chicken and vegetables over hot rice.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
• Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
• Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
• Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
• Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
• Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
• Drizzle the chicken with honey, then serve.
• Enjoy!

HONEY GLAZED CHICKEN STIR FRY

Steps:

• Cut chicken into cubes, set aside.
• In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
• Put oil in wok or large skillet.
• Preheat over medium heat.
• Stir vegetables until crisp-tender.
• Remove vegetables from wok.
• Add chicken to hot wok, (more oil if necessary).
• Stir fry for 3- 4 minutes or until cooked.
• Push chicken to side of wok, add sauce.
• Cook and stir until thick and bubbly.
• Return cooked vegetables to wok and stir all ingredients together to coat.
• Cook and stir another minute or until heated through.
• Serve over rice.