Honey And Soy Sauce Chicken Food
HONEY-SOY GLAZED CHICKEN
Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up. Serve these lightly sweetened drumsticks with our Warm Potato-Veggie Salad for a delicious family-friendly meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.
- Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.
Nutrition Facts : Calories 423 g, Fat 10 g, Protein 48 g
HONEY AND SOY SAUCE MARINADE
This is a lovely marinade for barbecued or fried chicken. I usually use it for chicken breasts cut into not too thin stripes which I cook on a table barbecue. Most raclette gadgets in Switzerland also include a barbecue facility. In the winter I like to invite people for a raclette and table barbecue evening and the marinated chicken stripes are always part of it. Everybody loves them! I found this marinade in a chicken cooking book and there they recommend it in particular for chicken thighs meat (bones removed). I'm sure it will be nice with whatever part of chicken you fancy. Just remember that the bigger the parts you want to fry/barbecue, the longer the meat should be in the marinade. You may even want to marinate your meat overnigt.
Provided by tigerduck
Categories Chicken Breast
Time 2h5m
Yield 170 ml, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients for marinade.
- Pour marinade over chicken meat. Make sure every part of meat is covered.
- Refrigerate for at least 2 hours or overnigt.
- Try this: You may want to put marinade and meat into a plastic bag, tie the bag together and turn it from time to time while in the fridge.
HONEY GLAZED CHICKEN
I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.
Provided by jbrink1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g
HONEY AND SOY SAUCE CHICKEN
This is a Chinese recipe that's fun and easy to make, if you've got everything ready. It's best if it's wok tossed, but if you don't have a wok handy, then a normal (large is best!) frying pan and some good ol' shoving around will do the trick! When doing the actual cooking, you may have to cook the chicken in batches (step 2 doesnt require you putting them in batches, but if you don't have a big enough bowl, then this is best). If so, just change the ingredient amount for each batch accordingly, i.e. if you are doing 2 batches, put in 1/4 cup fish sauce instead of 1/2 etc You may replace light soy sauce with dark soy sauce.
Provided by AnnieSoptera
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken wings into three different segments: wing tips, wing, drumette.
- Combine chicken in large bowl with the garlic and ginger. Heat oil in the large frying pan/wok and stir fry the chicken mixture until chicken is browned only slightly.
- Return chicken mixture to the wok - you may put it in a new frying pan/wok or remove the excess oil from the wok before doing this - add the sauces, oil and honey (measure according to batch, i.e. if you are doing 2 batches, put in half the required amount e.g. 1/4 cup fish sauce instead of 1/2 cup fish sauce).
- Stir fry until chicken is coated.
- Cover, while stirring occasionally for about 10 minutes or until chicken is cooked through.
Nutrition Facts : Calories 491.7, Fat 23.5, SaturatedFat 6.6, Cholesterol 113.2, Sodium 4353.2, Carbohydrate 39, Fiber 0.5, Sugar 36.5, Protein 32.5
BAKED HONEY CHICKEN TENDERS RECIPE
With a great recipe using a combination of honey and soy sauce you will create the best sweet and sticky baked honey chicken tenders you have ever had.
Provided by Camille Beckstrand
Categories Main Course
Time 1h40m
Number Of Ingredients 7
Steps:
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Arrange chicken tenders in single layer in pan.
- In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
- Preheat oven to 425 degrees.
- Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
- Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).
Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 718 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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- In a small bowl mix all marinade ingredients together and mix well until the sugar has dissolved and honey is liquid and mixed well
- To marinate the chicken, use a freezer bag, add the chicken into the freezer bag and pour the marinade inside, close seal and massage the bag, so all of the marinade is well dispersed and coated in the chicken. Leave in the fridge for at least 2 hours preferably overnight
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