Chilli Chicken With Honey Soy Recipes

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.

HONEY CHILLI CHICKEN RECIPE

Steps:

• If you are using chicken breasts rather than chicken fillets cut them into lengths about 10cm long, roughly the same shape as a chicken fillet.
• Place the chicken in the bowl and add the salt and Chinese five spice, mix well and set aside.
• Slice the chilli peppers into rounds approximately 2mm thick.
• Peel and slice the garlic cloves as thinly as you can.
• Top and tail the red pepper and cut it into a 1-1.5cm dice.
• Slice the spring onions at a 45 degree angle to the stem into slices 2-3mm thick.
• Mix together the chicken stock, rice wine, honey, lemon juice and dark soy sauce.
• Heat the oil in a non stick frying pan over a high heat,
• Coat the chicken with the cornflour and mix well.
• Fry the chicken in the hot oil for 1-2 minutes each side until nicely coloured.
• Remove the chicken and set aside.
• Add the chillies, garlic, ginger, and red pepper to the frying pan and stir fry for 2 minutes.
• Add the sauce and boil hard for 2 minutes.
• Reduce the heat to medium and return the chicken with any resting juices and cook for a final 2 minutes.

HONEY-GARLIC CHICKEN STIR-FRY

Steps:

• Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
• Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
• Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
• Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
• Serve chicken and vegetables over hot rice.