Honey Chicken Stir Fry Food

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HONEY-GINGER CHICKEN STIR-FRY



Honey-Ginger Chicken Stir-Fry image

When I was first married, we didn't have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we're home alone and can easily double it for company. -April Walcher, Hutchinson, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup honey
3 to 4 teaspoons soy sauce
1-1/2 teaspoons lemon juice
1 teaspoon ground ginger
1-1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
1 can (8 ounces) sliced water chestnuts, drained
4 to 6 cups hot cooked rice

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.

Nutrition Facts : Calories 420 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 554mg sodium, Carbohydrate 62g carbohydrate (20g sugars, Fiber 6g fiber), Protein 29g protein.

HONEY-GARLIC CHICKEN STIR-FRY



Honey-Garlic Chicken Stir-Fry image

Honey-garlic chicken stir-fry--yeah, it's that good!

Provided by Alisa Provost

Time 30m

Yield 5

Number Of Ingredients 10

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
7 cloves garlic, sliced, or to taste
salt and ground black pepper to taste
4 tablespoons honey, or to taste
4 tablespoons soy sauce, divided, or to taste
2 (16 ounce) packages frozen Asian vegetable medley
1 cup sliced mushrooms
3 cups water
3 cups instant white rice (such as Minute®)

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.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g

HONEY GLAZED CHICKEN STIR FRY



Honey Glazed Chicken Stir Fry image

Make and share this Honey Glazed Chicken Stir Fry recipe from Food.com.

Provided by Sueie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

375 g boneless chicken breasts
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon cornflour
2 tablespoons cooking oil
2 cups vegetables, of choice
rice, to serve

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.

GINGER HONEY CHICKEN STIR FRY



Ginger Honey Chicken Stir Fry image

This recipe uses breaded chicken. I suggest Recipe #466587 for the chicken. This is a tasty stir fry that uses one seasonal ingredient so its it can be a seasonal dish. It can serve 2-4 people depending on the amount of bread chicken pieces used. I use 8-11 pieces per person. This recipe can be doubled.

Provided by King Jay II

Categories     Hunan

Time 19m

Yield 2-4 serving(s)

Number Of Ingredients 15

20 -40 chicken pieces (see Chinese Chicken Nuggets)
1/2 cup honey
1/4 cup teriyaki sauce
1 tablespoon rice vinegar
1 tablespoon sake
1/2 tablespoon sesame seed oil
1 meyer lemon, juice of
2 teaspoons washed raw sugar
2 -4 garlic cloves, micro grated
2 -4 garlic cloves, finely chopped
1 inch frozen ginger, mirco grated
1/2 inch frozen ginger, mirco grated
2 -4 green onions, chopped whites
1/2 large orange bell pepper
2 tablespoons peanut oil

Steps:

  • Combine the Honey, Teriyaki, Vinegar, Sake, Sesame Oil, Juice from the Meyer Lemon, Sugar, grated Garlic and 1 inch grated Ginger in a bowl. Mix thouroughly.
  • Heat the Peanut oil in a wok on medium high. Add the Onions and reduce the heat to medium. Cook for a minute and add the chopped garlic and 1/2 inch Ginger. Cook for 2 minutes and then add the colored bell pepper and cook for another 2 minutes.
  • Next increase the heat to med. high and stir fry for another minute.
  • Now add the chicken pieces and stir fry for another minute. Increase the heat to high and then add the Honey sauce. Cook for another minute or two.
  • Add the chopped Onion greens to the dish. Serve hot from the wok .
  • Serve over rice. Sprinkle roasted sesame seeds over serving.

Nutrition Facts : Calories 496.8, Fat 17.1, SaturatedFat 2.8, Sodium 1388.8, Carbohydrate 87.2, Fiber 1.6, Sugar 81.6, Protein 3.6

HONEY-MUSTARD CHICKEN STIR-FRY



Honey-Mustard Chicken Stir-Fry image

Make and share this Honey-Mustard Chicken Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons natural-style peanut butter
4 teaspoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne
1 lb boneless skinless chicken breast, cut into thin strips
2 teaspoons canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
hot cooked rice (optional)

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.

Nutrition Facts : Calories 267.2, Fat 12.1, SaturatedFat 2.1, Cholesterol 72.6, Sodium 450.6, Carbohydrate 11.7, Fiber 1.9, Sugar 8, Protein 28.3

HONEY-CITRUS CHICKEN STIR-FRY



Honey-Citrus Chicken Stir-Fry image

This is so quick, so healthy, and I literally had ALL the pantry ingredients on hand. If you keep chicken breasts in the freezer and OJ in the fridge, you've probably got all the stuff. You could use pre-sliced veggies to make this really fast. Be aware that this makes a very scant four servings (you may need to up the ingredients accordingly). (EDIT 11/07 - After the first review, I noticed I goofed on the ingredients. It has since been corrected.)

Provided by KissKiss

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces boneless skinless chicken breasts, sliced into 1/2 inch strips (thawed, if using frozen)
2 tablespoons honey
2 tablespoons apple cider vinegar (plain vinegar is fine, too)
2 tablespoons orange juice
4 teaspoons soy sauce
1 1/2 teaspoons cornstarch
2 tablespoons extra virgin olive oil
4 cups mixed vegetables, cut up (I used sweet onion, orange pepper, and broccoli)
2 cups rice, cooked

Steps:

  • To make the sauce, in a bowl mix honey, apple cider vinegar, orange juice, soy sauce, and cornstarch. Set aside.
  • Heat olive oil in a large wok or skillet. Add veggies and cook until tender-crisp (about 3 or 4 minutes). Remove veggies from wok.
  • Add more oil if needed before adding chicken. Cook chicken for 3 or 4 minutes, or until no longer pink.
  • Push the chicken to the sides of the pan and pour the sauce into the center (give the sauce a quick mix before doing this).
  • Allow the sauce to bubble and thicken, while gently stirring. Then return the veggies to the pan and cook until heated through and all ingredients are coated with glaze.
  • Serve over rice.

Nutrition Facts : Calories 628.3, Fat 8.8, SaturatedFat 1.4, Cholesterol 49.3, Sodium 635.4, Carbohydrate 103.2, Fiber 6.3, Sugar 13.4, Protein 31

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS



Stir-Fried Honey-Ginger Chicken With Peppers image

A quick stir-fry loaded with sweet peppers and chicken. I really like red, yellow and orange pepper rather than green and this one is right up my alley. Can use baby peppers too if you want them sweeter. The recipe calls for cilantro, but I sub parsley...

Provided by AZPARZYCH

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 lb chicken breast, boneless, skinless, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 orange bell peppers (ribs and seeds removed) or 3 yellow bell peppers, thinly sliced (ribs and seeds removed)
cooked rice, for serving
fresh cilantro leaves, for serving

Steps:

  • In a small bowl, stir together honey, vinegar, and soy sauce.
  • Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
  • Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes.
  • Serve over rice, topped with cilantro.

Nutrition Facts : Calories 359.8, Fat 17.6, SaturatedFat 3.9, Cholesterol 72.6, Sodium 579.7, Carbohydrate 24.9, Fiber 2.1, Sugar 21.4, Protein 25.8

HONEY CHICKEN STIR-FRY



Honey Chicken Stir-Fry image

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

2 teaspoons cornstarch
1 tablespoon cold water
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
Hot cooked rice, optional

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

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