Honey And Ginger Chicken Recipes

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.

HONEY-GINGER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.

HONEY-GINGER CHICKEN

Steps:

• Heat oven to 425. Melt Crisco and butter in 9x13 pan in oven.
• Combine flour, salt, ginger, pepper. Dredge chicken pieces in flour mixture.
• Add chicken to hot pan, skin side down. Bake for 30 minutes.
• Turn pieces over and bake an additional 15 minutes.
• Whisk together honey, hot sauce, soy sauce.
• Drain butter/fat from pan and pour honey mixture over the chicken and bake 15 more minutes, basting often.
• Serve hot, or refrigerate and serve chilled. (I prefer it hot next too some fluffy rice!).

HONEY GINGER GARLIC CHICKEN

Steps:

• Layer the chicken in the bottom of a 5 - 6 qt slow cooker.
• In a bowl, whisk together honey, soy sauce, preserves, hoisin sauce, oil, garlic, ginger, onion and red pepper flakes. Pour over chicken. Cover slow cooker and cook on low 4-5 hours.
• Using tongs or a slotted spoon or skimmer, remove chicken from sauce to a plate. Transfer sauce to a medium saucepan over medium-high heat and allow to reduce slightly.
• Meanwhile, using two forks, shred chicken, discarding bones and cartilage as you go.
• When the chicken is shredded, whisk the cornstarch into the cold water. Add to the sauce and simmer until thickened. Add chicken and stir to coat chicken well. Garnish with sliced scallions and sesame seeds; serve over steamed white rice.

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.