Honey Lime Sauce Recipes

HERBED HONEY LIME SAUCE

Steps:

• In a saucepan, saute onion in oil until tender. Stir in broth, honey, lime juice, mustard, rosemary, salt and pepper. Combine cornstarch and water until smooth; stir into sauce. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened., Serve with turkey, chicken, fish or pork. Cover and refrigerate leftovers.

HONEY - LIME DIPPING SAUCE

Steps:

• 1. Blend all ingredients together well.
• 2. Store in refrigerator in sealed container until ready to use.

HONEY LIME SAUCE

Steps:

• Saute onion in olive oil. Add wine, honey, lime juice, mustard, rosemary, salt and pepper,.
• bring mixture to boil. Combine cornstarch and water; mix well and add to sauce. Cook and stir until sauce thickens.
• Serving Suggestions: Serve over cooked turkey, chicken, fish or pork.

HONEY LIME CHICKEN ENCHILADAS RECIPE

Steps:

• Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
• Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
• Preheat oven to 350 degrees F.
• Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
• Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
• Placed rolled tortillas into prepared pan.
• Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
• Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.

HONEY LIME CHICKEN

Steps:

• Sprinkle chicken with garlic salt. In a large skillet, brown chicken in oil over medium-high heat. Drain pineapple, reserving juice. Add 1/4 cup juice to skillet; reserve remaining juice. Cover and simmer for 6-8 minutes or until chicken juices run clear. Remove to a serving platter; keep warm. In a small bowl, combine honey, lime juice, soy sauce, cornstarch and reserved pineapple juice; pour into skillet. Bring to a boil over medium heat, stirring for 1-2 minutes. Add pineapple; heat through. Pour over chicken; sprinkle with lime peel. Serve immediately.

HONEY-LIME CHICKEN

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

HONEY LIME CHICKEN WINGS

Steps:

• In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
• Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
• In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.