Honey Glazed Chicken With Brown Rice And Snow Peas Recipes

HONEY CHICKEN OVER SNOW PEA RICE

Steps:

• Heat a medium saucepan over med-high heat; add 1 tablespoon vegetable oil and the butter to the pot.
• When the butter is melted, add in the rice; season with salt and pepper, lightly brown the rice for 3-4 minutes, stirring often.
• Add in the wine and allow it to evaporate entirely, 1 to 2 minutes.
• Add in 3 cups chicken broth and the lemon zest; bring liquid to a boil; cover and lower heat.
• Cook the rice for 18 -20 minutes or until tender.
• Once the rice has only about 3 more minutes of cook time, remove the lid and add the sliced snow peas (don't stir the rice; just add the snow peas on top and put the lid on.
• The steam will lightly cook the snow peas.
• Once cooked, fluff the rice with a fork and stir in the snow peas; they should have some crunch to them.
• While the rice is cooking, preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.
• Add in the chicken, season with salt and pepper, and brown for 3 minutes.
• Add in the red pepper flakes, onions, garlic, ginger, and honey.
• Stir frequently and continue to cook 3-4 minutes, or until the onions are tender.
• Add the remaining 1 ½ cups chicken broth; bring to a simmer.
• Once at a simmer, combine the cornstarch with a splash of water and mix to create a thin paste.
• Add the cornstarch mixture to the simmering chicken, mix thoroughly and continue to cook for 2 minutes or until the liquid is thickened.
• Add the sliced scallions and lemon juice to the chicken and stir.
• Serve the honey chicken over the snow pea rice.

HONEY-GLAZED CHICKEN WINGS WITH SNOW PEAS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Lightly brush 2 rimmed baking sheets with olive oil. Put the chicken wings in a large bowl and toss with the paprika, curry powder, cumin and 1/2 teaspoon salt. Spread the wings in a single layer on the prepared baking sheets. Roast 15 minutes, then flip the wings, switch the position of the baking sheets and roast 15 more minutes. Meanwhile, bring a saucepan of lightly salted water to a boil. Add the snow peas and cook until bright green and crisp-tender, about 1 minute. Drain the snow peas and rinse under cold water, then transfer to a medium bowl. Toss with 2 teaspoons olive oil, 1/2 tablespoon soy sauce and the lime juice. Whisk the remaining 1 tablespoon soy sauce and the honey in a large bowl. Add the wings and toss to coat. Divide among plates and serve with the snow peas and lime wedges.
• Per serving: Calories 478
• Fat 28 g (Saturated 8 g)
• Cholesterol 110 mg
• Sodium 577 mg
• Carbohydrate 17 g
• Fiber 3 g
• Protein 38 g

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.

HONEY-GLAZED CHICKEN AND SHALLOTS

Steps:

• Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
• Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
• Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
• Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.