Chicken In Spicy Honey Sauce Recipes

SPICY HONEY CHICKEN

Steps:

• Put the flour, salt and pepper in a zip lock bag and seal and shake it up.
• Add the chicken chunks to the bag and seal and shake to coat them.
• Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it.
• Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed).
• Take chicken out of skillet and cover to keep warm.
• Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger.
• Saute for 3-5 minutes.
• Add the broccoli slaw, and water chestnuts to skillet.
• Saute for 5 minutes more.
• Add the drained pineapple chunks (making sure to save the juice)and add the sherry.
• Cook on low about 10 minutes, stirring occasionally.
• While this is cooking, in a small bowl whisk together 1/2 cup of the saved pineapple juice, the Chinese five spice powder, soy sauce, honey, and chili flakes.
• After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl.
• Add the chicken back to the skillet now.
• Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through.
• Sprinkle some green onions on top of each serving and enjoy!

CHICKEN IN SPICY HONEY SAUCE

Steps:

• Wash the chicken and make slits on them. , Marinate the chicken in ginger-garlic paste, green chilli paste, lime juice, soya sauce, Worcestershire sauce and salt. , Keep aside for at least 6 to 7 hours. , Then roast or grill the chicken pieces. , For the sauce: , In a pan heat butter. Add honey, port wine and the red chilli powder and cook for 4 to 5 minutes. , Place the grilled chicken pieces on a plate and pour the sauce over the pieces. , Serve hot.,

SPICY HONEY-ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
• In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
• Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
• Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

HOT MUSTARD AND HONEY GLAZED CHICKEN

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.

SPICY HONEY-PEANUT BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs on both sides with salt and pepper.
• Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Transfer chicken thighs to an oven-proof dish.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SPICY HONEY GLAZED CHICKEN RECIPE

Steps:

• In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne).
• Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated.
• In a grill pre-heated to medium-high heat or an oven preheated to lo broil (about 400 degrees), cook chicken for 4-5 minutes per side or until chicken is fully cooked.
• In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze.
• During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.

HONEY CHICKEN

Steps:

• Add the chicken, water, and soy sauce to a bowl and marinate for 10 minutes. Stir in the cornstarch and 1 teaspoon vegetable oil. Marinate for another 20 minutes.
• Whisk together the honey, low sodium soy sauce, chicken broth, garlic, cider vinegar, sesame oil, grated ginger, sambal oelek, and cornstarch.
• Heat 1 1/2 tablespoons oil in a skillet. Add the chicken to the skillet in a single layer and cook until golden brown on the bottom. Flip and cook until the other side is golden brown. Remove the chicken to a plate and continue cooking in batches until all the chicken is browned and cooked through. Add more oil when needed.
• Reduce the heat on the skillet to medium low and give the sauce that you set aside a little whisk. Add the sauce to the skillet and cook until thickened; whisking frequently.
• Meanwhile add 2 teaspoons sesame seeds to a small dry skillet (no oil) over medium heat. Cook for 3-5 minutes or until the seeds are golden brown and fragrant. Stir or shake the skillet several times to make sure the sesame seeds do not burn.
• Add the cooked chicken to the skillet with the thickened sauce. Sprinkle with thin sliced green onions and the toasted sesame seeds.
• NOTES Cut the chicken breast into small thin bite size uniform pieces so they cook quickly and evenly. If you are sensitive to spicy food reduce the sambal oelek (ground chili paste) to 1 -1 1/2 teaspoons. Once you start cooking this recipe moves fairly quickly so have your tools, pans, marinated chicken, sauce, and sesame seeds within close proximity to the stovetop. I cook this recipe in a skillet but a wok works just as well. Don't skip toasting the sesame seeds. It brings out their natural nutty flavor and aroma. This recipe is best served promptly while the chicken is hot, the sauce is perfectly thickened, and the green onions and poppy seeds are crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 50% power in the microwave until warm.