SPICY HONEY-MUSTARD CHICKEN STIR-FRY
Peanut butter, lime juice, Dijon mustard and cayenne pepper boost the flavor in this tangy chicken dish from our Test Kitchen. Served with or without rice, it's a satisfying supper.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 398mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
HONEY MUSTARD CHICKEN
Apricot jam lends a fruitiness to the honey mustard marinade. Serve over rice, if desired.
Provided by Carol Alter
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h10m
Yield 7
Number Of Ingredients 7
Steps:
- Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.
- Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.
Nutrition Facts : Calories 616.7 calories, Carbohydrate 15.3 g, Cholesterol 194.6 mg, Fat 39.1 g, Fiber 0.2 g, Protein 48.4 g, SaturatedFat 11.2 g, Sodium 345.3 mg, Sugar 12.5 g
HONEY MUSTARD CHICKEN STIR-FRY
This quick and easy honey mustard chicken stir-fry uses fresh spring veggies and a tangy-sweet sauce, putting an unexpected twist on the typical weeknight chicken dinner.
Provided by Robyn Downs
Number Of Ingredients 9
Steps:
- In a large skillet or Dutch oven, heat 1 tablespoon coconut oil over medium-high heat. Add the chicken, sprinkle with ¼ teaspoon salt, and saute until golden brown and crispy, about 7 minutes. Flip the chicken and saute until the other side browned, crispy, and the chicken is cooked through, about 5 minutes more.
- Remove the cooked chicken from the pan. Turn heat down to medium, adding 1 tablespoon of coconut oil, and the onions. Sprinkle with ¼ teaspoon salt, and saute, stirring frequently, until the onions are soft and slightly caramelized, about 5 minutes. If the pan starts to dry out or the onions are browning too quickly turn the heat down and add a splash of water to the pan.
- Remove the onions from the pan. Over medium heat, add the asparagus, snap peas, ½ teaspoon salt, and ¼ cup water to the pan. Saute, stirring frequently until the vegetables are crisp-tender, about 3 minutes. You want the veggies to stay green and slightly crunchy, so be careful not to overcook them.
- Add the chicken and onions back to the pan, then stir in the honey and mustard. The chicken and veggies should be well coated in the honey-mustard sauce. If you want the mixture a little saucier, add more water. Taste, adding additional salt and pepper if you like.
- 5. Sprinkle with green onions and serve hot.
CURRIED HONEY MUSTARD CHICKEN
This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).
Nutrition Facts : Calories 373.6 calories, Carbohydrate 27.6 g, Cholesterol 109.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 10.2 g, Sodium 562.8 mg, Sugar 23.3 g
QUICK HONEY MUSTARD PORK STIR-FRY
A really easy pork stir fry that goes well with either rice & stir fried veggies or with potatoes & salad. *Note: I sometimes add 1 tsp minced garlic and/or 1 tsp minced ginger to the marinade to kick it up a notch!!
Provided by Jen T
Categories Pork
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Slice pork thinly.
- Mix together the honey & mustard.
- Marinate the pork in honey mustard mixture for at least 15-20 minutes.
- Heat oil in nonstick wok or pan.
- Add meat & stirfry with high heat until cooked, stirring & tossing all the time (5-10 minutes).
- Serve with stir fried veggies & rice or potatoes & salad.
HONEY MUSTARD CHICKEN AND POTATO BAKE
We love when meals look super impressive but in reality are one of the easiest dishes to create. With just 5 ingredients and the oven doing the hard work this meal is great midweek or for those 'bring a dish' get togethers!
Provided by Kraft Heinz
Categories Meal Occasions
Yield Makes 5
Number Of Ingredients 5
Steps:
- Preheat oven to 180°C (fan assisted). Cut chicken into 2-3 cm pieces. Heat a dash of olive oil in a frying pan. Add the chicken and stir-fry over high heat until the meat colours. Remove the chicken from the pan and set aside.
- Reduce the heat to medium. Add the sliced leek and stir-fry until it softens. Pour over the wine and cook until the wine is reduced by half. Return the chicken into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Stir until the sauce is almost boiling. Transfer to a lasagne-style ovenproof dish (2L capacity).
- Overlap the potatoes on the honey mustard chicken. Brush the potatoes with a little extra olive oil. Bake for 40-45 minutes or until the potatoes are tender and chicken is cooked. Serve with your favourite green vegetables.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HONEY-MUSTARD CHICKEN STIR-FRY
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
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
STICKY HONEY CHICKEN
Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 347 kcal, Carbohydrate 31 g, Protein 37 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 1047 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
FRIED TOFU NUGGETS WITH SESAME HONEY MUSTARD
Stir fried, sauteed, baked or straight from the package, tofu is a delicious versatile ingredient to have in your fridge when you need to put something on the dinner table quickly. In this recipe for fried tofu nuggets, I like to grate the tofu and squeeze out the liquid then replace that liquid with full-flavored ingredients including soy sauce and freshly grated onion. Served alongside a simple tangy-sweet sesame honey mustard, these nuggets are an excellent addition to your collection of tofu recipes.
Provided by Food Network
Categories main-dish
Time 40m
Yield 20 nuggets and about 1/2 cup sauce
Number Of Ingredients 13
Steps:
- Make the sesame honey mustard: In a small bowl, whisk together the honey, mustard, vinegar and sesame oil. Set aside or refrigerate the sauce in an airtight container for up to 1 week.
- Make the fried tofu nuggets: In a medium bowl, whisk together the onion, scallions, egg, soy sauce, salt and pepper. Set aside.
- Grate the tofu on the large holes of a box grater onto a baking sheet or large flat plate. Evenly spread out the grated tofu and top with 2 layers of paper towels. Use your hands to firmly press the paper towels into the tofu until they're completed soaked with liquid. Repeat the pressing with another 2 layers of paper towels until the tofu is dry and looks like shredded chicken. Add the pressed tofu to the medium bowl and gently fold to combine. Sprinkle in the flour and gently fold it in.
- In a 10- to 12-inch high-sided skillet, heat 1/2 inch of the oil to 350 degrees F. Line another baking sheet with paper towels and set aside.
- While the oil heats, use a 2-tablespoon ice cream scoop to portion out 20 tofu nuggets onto the first baking sheet. Using an offset spatula, slightly flatten each portion into the shape of a 1/2-inch-thick nugget.
- Carefully add a few tofu nuggets to the hot oil. Don't overcrowd the skillet or the oil temperature will drop too much (it shouldn't drop below 300 degrees F). Fry the nuggets, flipping halfway through, until the nuggets are golden brown on both sides, about 3 minutes 30 seconds. Remove to the lined baking sheet. Repeat with the remaining nuggets, heating the oil back to 350 degrees F between each batch. Serve immediately with the sesame honey mustard.
2-STEP HONEY MUSTARD CHICKEN
One of our favourite chicken recipes, this dish combines chicken, honey mustard, and honey for an excellent meal.
Yield 4
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, heat oil over medium-high.Brown chicken breasts 3-4 minutes per side.
- In a small bowl, combine soup, water, honey, and mustard.Add to skillet with chicken; bring to simmer. Reduce heat, cover and simmer gently for 8-10 minutes, or until chicken is cooked through.Serve garnished with chives, if desired.
Nutrition Facts :
More about "honey mustard chicken stir fry food"
HONEY MUSTARD CHICKEN STIR-FRY RECIPE - MOLLY YEH | FOOD ...
From foodandwine.com
Servings 4Total Time 30 minsCategory Chicken
- In a small bowl, whisk together the chicken stock, soy sauce, mustard, honey, crushed red pepper, black pepper and cornstarch. Set aside.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate.
- Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute. Add the broccoli and stir-fry until crisp-tender, 3 to 5 minutes.
- Stir the chicken stock mixture into the vegetables and cook until thickened, about 1 to 2 minutes. Add the chicken and stir-fry until heated through, about 1 to 2 more minutes. Season with additional soy sauce if desired.
HONEY MUSTARD CHICKEN STIR FRY - RECIPEMAGIK
From recipemagik.com
5/5 (1)Calories 271 per servingCategory Dinner
- Heat 1 Tsp Olive Oil in a Pan. As the Oil shimmers, add the Broccoli florets & the sliced Carrots. Cook for 3-4 minutes until the veggies tenderize.Take the veggies off the pan, and keep them on a separate plate
- In the same pan, add 1 Tsp Olive Oil and add the Chicken Pieces. Add salt & Pepper and cook the Chicken until they get golden brown on both sides. Cook the Chicken in batches if required. Do not crowd the pan. Add the minced Garlic into the pan and cook for 30 seconds or until it gets fragrant.
- Add the veggies back into the pan and cook for 2 minutes over medium-high heat. Add the Chicken Broth and stir well until combined.
- Make the Honey Mustard Sauce by combining Honey with Dijon mustard, Soy Sauce & Water. Stir to combine and pour this in the cooking mixture of veggies & chicken. Toss to combine
HONEY MUSTARD CHICKEN STIR FRY - CAFE DELITES
From cafedelites.com
Servings 4Calories 257 per servingEstimated Reading Time 2 mins
- Heat the oil in a large pan/skillet on medium-high heat. Add the shallots/green onions and carrots, and fry until onion is fragrant, (about 2 minutes). Add the chicken and fry until golden. Add the bok choy and the mushrooms, and fry again until book toy begins to wilt slightly.
- Pour in the honey mustard sauce, and allow everything to simmer for about 1 minute. Stir the cornflour mixture through the rest of the ingredients, and simmer for a further minute or two until sauce has thickened.
FRIED CHICKEN WITH HONEY MUSTARD RECIPE - BOBBY FLAY ...
From foodandwine.com
5/5 Total Time 2 hrsServings 6-8
- In a large bowl, whisk 2 cups of the yogurt with 3/4 cup of the milk, 1 teaspoon of the crushed chile, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 400°. Remove the chicken from the marinade and rinse under cold water; discard the marinade. Pat the chicken dry and arrange on 2 large rimmed baking sheets.
- In a small bowl, mix the remaining 1 teaspoon of crushed chile with 2 teaspoons of salt and 1 teaspoon of pepper. Brush the chicken with oil and season with the chile salt. Bake for 20 to 25 minutes, until an instant-read thermometer inserted in the thickest part of each piece registers 145°. Let the chicken cool slightly.
- Meanwhile, in a large baking dish, whisk the remaining 2 cups of yogurt and 3/4 cup of milk with 1 teaspoon of salt and a pinch of pepper. In another large baking dish, whisk the flour with 1 tablespoon of salt, 1/2 teaspoon of pepper and the garlic and onion powders.
FRIED CHICKEN SANDWICHES WITH HONEY MUSTARD SAUCE - BLUE BOWL
From bluebowlrecipes.com
Reviews 1Category Main CourseCuisine Main DishEstimated Reading Time 7 mins
- Prep the Chicken: Mix all chicken marinade ingredients together in a large tupperware container. Slice chicken breasts in half so they're not so thick - it'll be very hard to fry them without burning them if you don't do this step. I ended up cutting some of the chicken breasts in half through the thick part, and then if one piece was twice as big as the other, I cut that in half across the width of it too. Toss chicken in the marinade mixture, pop the lid on, and let sit in the fridge for 1-2 hours.
- Mix up the Honey Mustard Sauce: Stir all sauce ingredients together, and adjust to taste. Store in the fridge until ready to use.
- Get Your Oil Heating + Mix the Dry Ingredients: At this point, you want to get your oil heating up since it can take a bit. Add about 1 inch of vegetable oil to a sturdy pan or dutch oven and let it heat up over medium heat. Keep an eye on the temp - we're frying our chicken at 350 degrees. I don't recommend making this recipe without a thermometer like this one to check the oil temp. Any hotter, it'll burn, and any colder, it won't fry up nicely. Whisk together the dry mix ingredients in a large shallow bowl. Set a cooling rack over a baking sheet and line the cooling rack with a few paper towels. This is where you'll place the fried chicken pieces as they come out of the oil to cool a bit + to drain.
- Dredge + Fry the Chicken: Coat each piece of chicken in the dry mix, flipping each piece over and back a few times to make sure it's well coated. Set these on a clean plate while you check the oil temp - remember, 350 is the magic number! (It helps if they rest for a few minutes before you begin frying. You can do a few pieces at a time, and then while you're waiting for each batch of 2-3 pieces to fry, you can be dredging the next few pieces). I always fry a smaller piece first as a test piece. If the oil is too hot, the skin on the outside will burn and you'll know to turn the heat down. Once the heat is right, add 2-3 pieces of chicken. Note that each time you add something to hot oil, it will reduce the temperature, so keep an eye on it and adjust as needed. It sounds complicated and scary but I promise you'll get the hang of it! Fry the chicken for about 2 minutes on each side, or until golden brown, and then flip it over. Cook another 2 minutes or so on that side, or until golden
EASY HONEY MUSTARD CHICKEN | FOOD IN A MINUTE
From foodinaminute.co.nz
4/5 (79)Category Main IngredientServings 4
- Heat a dash of oil in a pan. Add onion, celery and garlic and cook over a low to medium heat for 3-4 minutes, until vegetables soften.
- Increase the heat and add chicken and bacon and stir-fry until meat colours. Pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Allow sauce to come to the boil. Reduce heat and simmer with the lid off for 15-20 minutes, until chicken is cooked. Stir through chopped parsley. Serve over Sunrice Medium Grain Rice and accompany with steamed courgettes or beans.
HONEY MUSTARD CHICKEN STIR FRY RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Stir FryServings 4Total Time 50 mins
- Heat the oil in a large pan/skillet on medium-high heat. Add the shallots/green onions and carrots, and fry until onion is fragrant, (about 2 minutes).
EASY HONEY MUSTARD CHICKEN SKILLET | FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (4)Total Time 30 minsCategory Dinner, Main CourseCalories 335 per serving
- Heat your oven to 400 degrees and line a small baking sheet with parchment paper. Toast the almond in the oven until they are a light golden brown, only a few minutes. Set side.
- Heat 1 Tbsp of the olive oil in a large pan on medium/high heat. Add in the garlic and cook until golden brown, just about 1 minute.
- Turn the heat down to medium and add in the chicken breast strips. Cook, stirring every so often, until they pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
- Once the chicken has been removed, turn the heat back up to medium high, add in the remaining oil and let it heat. Then, add in the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1 minute or two.
HOT HONEY FRIED CHICKEN WITH WHITE CHEDDAR-COCONUT GRITS
From today.com
4.5/5 (32)Total Time 3 hrsCategory Entrées
- 1. In a large bowl, mix the buttermilk, 1 teaspoon paprika, 1 teaspoon cayenne pepper, 3/4 teaspoon garlic powder, mustard powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Add in the chicken pieces and toss them together until the chicken is evenly coated. Cover and refrigerate for at least 2 hours or overnight.
- 2. Heat 1/3-inch of oil in a large Dutch oven to 325 F. Meanwhile, in a large bowl, mix the flour, onion powder, remaining paprika, cayenne pepper, garlic powder, salt and pepper.
- 3. Remove the chicken from the buttermilk and coat each piece into the seasoned flour. Place the chicken into the oil, leaving about an inch in between each piece. You may have to fry in batches, depending on the size of your pan. Fry for 4-5 minutes, or until golden-brown and the internal temperature reaches 165 F. Remove the chicken from the oil and drain on a paper towel-lined plate.
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Email [email protected]Phone (401) 848-7700Location 20 Silva Lane Middletown, RI, 02842 United States
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