Honey And Soy Sauce Chicken Recipes
HONEY GLAZED CHICKEN
I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.
Provided by jbrink1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk honey, soy sauce, and red pepper flakes in a bowl.
- Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g
ORANGE, HONEY AND SOY CHICKEN
This is a lovely sweet-and-sticky meal without the guilt the family whole family will enjoy. If you are cooking with rice or another side that takes awhile to cook, prepare that first.
Provided by april leigh
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 46.3 g, Cholesterol 60.8 mg, Fat 2.6 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 0.7 g, Sodium 2112.1 mg, Sugar 42.3 g
HONEY AND SOY SAUCE CHICKEN
This is a Chinese recipe that's fun and easy to make, if you've got everything ready. It's best if it's wok tossed, but if you don't have a wok handy, then a normal (large is best!) frying pan and some good ol' shoving around will do the trick! When doing the actual cooking, you may have to cook the chicken in batches (step 2 doesnt require you putting them in batches, but if you don't have a big enough bowl, then this is best). If so, just change the ingredient amount for each batch accordingly, i.e. if you are doing 2 batches, put in 1/4 cup fish sauce instead of 1/2 etc You may replace light soy sauce with dark soy sauce.
Provided by AnnieSoptera
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken wings into three different segments: wing tips, wing, drumette.
- Combine chicken in large bowl with the garlic and ginger. Heat oil in the large frying pan/wok and stir fry the chicken mixture until chicken is browned only slightly.
- Return chicken mixture to the wok - you may put it in a new frying pan/wok or remove the excess oil from the wok before doing this - add the sauces, oil and honey (measure according to batch, i.e. if you are doing 2 batches, put in half the required amount e.g. 1/4 cup fish sauce instead of 1/2 cup fish sauce).
- Stir fry until chicken is coated.
- Cover, while stirring occasionally for about 10 minutes or until chicken is cooked through.
Nutrition Facts : Calories 491.7, Fat 23.5, SaturatedFat 6.6, Cholesterol 113.2, Sodium 4353.2, Carbohydrate 39, Fiber 0.5, Sugar 36.5, Protein 32.5
HONEY SOY CHICKEN
This flavoursome dish satisfies the taste buds with a little effort.
Provided by rohanmohanty
Time 30m
Yield Serves 4
Number Of Ingredients 31
Steps:
- Marinating and preparing the Chicken
- Take the diced chicken in a bowl and mix the above ingredients together. Cover the bowl and keep it in the fridge for 10 minutes. After 10 minutes take the chicken out of the marinate and keep it aside. Reserve the marinate. Fry the chicken in a pan on a high heat for 10 minutes until cooked.
- Preparing the Egg Noodles
- Add the egg noodles to the hot water with green tea leaves, dark soy sauce, fish oil and 1/2 Tbsp. olive oil for 7 minutes in a bowl. After 7 minutes strain the noodles and reserve 1 cup of the liquid. Heat a pan and add 1/2 Tbsp olive oil to the pan. Fry the garlic clove, red onion, pepper for a couple of minutes on high heat. After 2 minutes, add the peas and corn kernel to the pan. Once the onions are brown add the strained egg noodles to the pan. Fry the mixture for another 2 minutes and leave it to the rest. Add salt to taste.
- Preparing the Sauce
- Heat the pan and add the ingredients to the pan. Add the reserved marinate and the noodles liquid to the pan. Reduce the Sauce until thick.
- Serving
- Place 5 forkfuls of egg noodles on a plate. Put 4 pieces of chicken on the egg noodles. Take a Tbsp of the Sauce and pour it on the top of the chicken. Finish it with Garnish.
HONEY AND SOY SAUCE MARINADE
This is a lovely marinade for barbecued or fried chicken. I usually use it for chicken breasts cut into not too thin stripes which I cook on a table barbecue. Most raclette gadgets in Switzerland also include a barbecue facility. In the winter I like to invite people for a raclette and table barbecue evening and the marinated chicken stripes are always part of it. Everybody loves them! I found this marinade in a chicken cooking book and there they recommend it in particular for chicken thighs meat (bones removed). I'm sure it will be nice with whatever part of chicken you fancy. Just remember that the bigger the parts you want to fry/barbecue, the longer the meat should be in the marinade. You may even want to marinate your meat overnigt.
Provided by tigerduck
Categories Chicken Breast
Time 2h5m
Yield 170 ml, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients for marinade.
- Pour marinade over chicken meat. Make sure every part of meat is covered.
- Refrigerate for at least 2 hours or overnigt.
- Try this: You may want to put marinade and meat into a plastic bag, tie the bag together and turn it from time to time while in the fridge.
HONEY & SOY CHICKEN WITH SESAME BROCCOLI
Enjoy these sticky honey and soy chicken thighs as part of an easy midweek meal. This budget-friendly dinner is sure to be a family favourite
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
- When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.
Nutrition Facts : Calories 401 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
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