HONEY CHICKEN STIR-FRY
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
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
CHICKEN STIR FRY RECIPE
This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 17
Steps:
- Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
- Combine all of the ingredients for the sauce in a bowl.
- In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
- Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
- Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
- Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.
Nutrition Facts : Calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
CHICKEN HONEY NUT STIR FRY
I got this recipe from an online recipe exchange. It's soooooo good!!!! You can use whatever vegies you'd like in this. Serve over hot rice.
Provided by Charmie777
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into thin strips and set aside.
- In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well.
- Heat 1 Tablespoon oil in a large skillet or wok over medium heat.
- Add all vegetables except pea pods.
- Stir fry about 3 minutes, or until vegies are as done as you like.
- Remove vegies and set aside.
- Pour remaining oil into skillet.
- Add chicken; stir fry about 3 minutes.
- Return vegies to skillet; add sauce mixture, pea pods and nuts.
- Cook and stir over medium high heat until sauce is thickened.
- Serve over hot rice.
CHICKEN HONEY NUT STIR FRY
A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes
Provided by Robyn Webb
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
- In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 12.9 g, Cholesterol 69.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 27.4 g, SaturatedFat 1.8 g, Sodium 529.3 mg, Sugar 7.4 g
HONEY NUT PORK OR CHICKEN STIR-FRY
Entered for safe-keeping. From "Favorite Brand Name Best Loved Chinese Recipes and More", originated from National Honey Board. U.S. family-style recipe.
Provided by KateL
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into thin strips; set aside.
- Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well.
- Heat 1 tablespoon oil in large skillet over medium-high heat.
- Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside.
- Add remaining 1 tablespoon vegetable oil into skillet.
- Add meat; stir-fry about 3 minutes.
- Return vegetables to skillet; add sauce mixture and nuts.
- Cook and stir over medium-high heat until sauce comes to a boil and thickens.
- Serve over rice.
HONEY GLAZED CHICKEN STIR FRY
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
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.
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
HONEY-CITRUS CHICKEN STIR-FRY
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
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
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