Honey Ginger Chicken Bites Food

STICKY GARLIC CHICKEN BITES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the chicken breasts into small bite-size pieces.
• Dip chicken pieces into egg mixture then coat with panko.
• Place the breaded chicken onto a baking sheet and season with salt and pepper.
• Bake 20 minutes until golden brown and cooked through.
• Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
• Toss chicken bites in the sauce until thoroughly coated.
• Serve immediately with chopped spring onion and sesame seeds.
• Enjoy!

HONEY GINGER CHICKEN BITES

Steps:

• Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic in a large zip-top plastic bag; seal and shake well.
• Add chicken; seal and toss to coat.
• Refrigerate at least 2 hours or overnight, turning occasionally.
• Preheat oven to 425°.
• Remove chicken from bag, reserving marinade.
• Arrange chicken in a single layer on the rack of a broiling pan coated with cooking spray.
• Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once.
• While chicken is cooking, strain marinade through a sieve into a bowl; discard solids.
• Place marinade in a saucepan; bring to a boil and cook 3 minutes, skimming solids from surface.
• Combine cornstarch and water in a small bowl; stir with a whisk.
• Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.
• Remove from heat and pour glaze into a large bowl.
• Preheat broiler.
• Add chicken to glaze; toss well to coat.
• Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
• Sprinkle with sesame seeds, if desired.

CHICKEN GINGER AND HONEY

Steps:

• Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
• Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
• Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
• When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS

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.