Honey Chicken With Spring Onions Food

STICKY HONEY CHICKEN

Steps:

• Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.
• Combine all sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.
• Add sauce to the pan and bring to a simmer. Simmer 1 minute.
• Stir in chicken and toss to coat. Garnish with green onions.

HONEY CHICKEN WITH SPRING ONIONS

Steps:

• Heat oil in a frying pan, add chicken, garlic and ginger and stir fry until browned.
• Add capsicum and spring onions and stir fry 2 minutes.
• Stir in combined water, honey, vegemite and cornflour. Add the bean shoots and cashews and continue to cook, stirring, for 2-3 minutes until sauce has thickened and heated through.
• Serve immediately with rice noodles.

CHILLI CHICKEN WITH HONEY & SOY

Steps:

• Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir. Leave it to cook over a high heat while you quarter, seed and slice the pepper. Throw the pepper into the wok when it's ready and stir. Quickly trim the roots from the spring onions (hold them as a bunch and slice off in one go), then cut off the bulbs with a generous length of stem (don't throw away the green leaves). Add the onion bulbs to the pan and stir - by now the chicken should be starting to turn from pink to white.
• Pour boiling water over the rice noodles in a bowl and leave to soak.
• Spoon the chilli, soy and honey into the wok, then continue cooking while you slice the cabbage into thick strips - slice them as a stack and remove the white spines first if they're tough. Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved spring onion leaves and roughly chop the coriander. Toss these into the wok and stir well. Serve with the drained rice noodles.

CHICKEN TERIYAKI SKEWERS WITH GRIDDLED SPRING ONIONS

Steps:

• If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving.
• Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.

HOT HONEY CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
• Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.