HONEY CHILLI CHICKEN RECIPE
This honey chilli chicken is loosely influenced by Chinese takeaway ideas and features a rich sauce of dark soy, honey and rice wine and lots of fresh chillies.
Provided by Brian Jones
Categories Chicken & Other Bird Recipes
Time 25m
Number Of Ingredients 16
Steps:
- If you are using chicken breasts rather than chicken fillets cut them into lengths about 10cm long, roughly the same shape as a chicken fillet.
- Place the chicken in the bowl and add the salt and Chinese five spice, mix well and set aside.
- Slice the chilli peppers into rounds approximately 2mm thick.
- Peel and slice the garlic cloves as thinly as you can.
- Top and tail the red pepper and cut it into a 1-1.5cm dice.
- Slice the spring onions at a 45 degree angle to the stem into slices 2-3mm thick.
- Mix together the chicken stock, rice wine, honey, lemon juice and dark soy sauce.
- Heat the oil in a non stick frying pan over a high heat,
- Coat the chicken with the cornflour and mix well.
- Fry the chicken in the hot oil for 1-2 minutes each side until nicely coloured.
- Remove the chicken and set aside.
- Add the chillies, garlic, ginger, and red pepper to the frying pan and stir fry for 2 minutes.
- Add the sauce and boil hard for 2 minutes.
- Reduce the heat to medium and return the chicken with any resting juices and cook for a final 2 minutes.
Nutrition Facts : Calories 817 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 76 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 2239 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS
Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a perfect Friday night treat
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
- Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.
Nutrition Facts : Calories 412 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium
HONEY & SOY CHICKEN
This crowd-pleasing honey and soy chicken is great for family meals, buffets and picnics. Serve with rice and salad or steamed greens
Provided by Roopa Gulati
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Using a sharp knife, score the chicken thighs twice through the skin, season and transfer to a bowl.
- Whisk the honey with the soy, lemon juice, ketchup, ginger, garlic, chilli flakes and fennel seeds. Pour this over the chicken, making sure that each piece is coated, then cover and marinate in the fridge for at least 2-3 hrs, or overnight if you have time.
- Heat the oven to 200C/180C fan/ gas 6. Line a large roasting tin with foil and put in the oven to heat up for 10 mins. Gently shake the excess marinade off the chicken thighs, reserving the bowl of leftover marinade, then carefully arrange in a single layer in the hot tin. Drizzle with the oil and roast for 10 mins.
- Meanwhile, pour the reserved marinade into a small pan and bring to the boil over a medium-low heat, stirring often. Cook for 7-10 mins, or until thick and syrupy.
- Remove the chicken from the oven and carefully pour any juices from the tin into the pan with the syrupy sauce and continue to cook for 5 mins until the sauce is the consistency of double cream.
- Spoon the sauce over the chicken, then return the roasting tin to the oven for 10-15 mins more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. Slice some spring onions along their length and scrape a knife along the shreds to curl them, if you like, then scatter over the chicken. Serve warm or at room temperature with rice and salad or steamed greens.
Nutrition Facts : Calories 348 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.5 milligram of sodium
HONEY CHICKEN STIR-FRY
I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. -Caroline Sperry, Allentown, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 249 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 455mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
HONEY & SOY CHICKEN WITH SESAME BROCCOLI
Enjoy these sticky honey and soy chicken thighs as part of an easy midweek meal. This budget-friendly dinner is sure to be a family favourite
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
- When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.
Nutrition Facts : Calories 401 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
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