HONEY-SESAME GLAZED CHICKEN
Honey chicken gone Asian with sesame seeds, make it with a whole chicken or pieces, it's that easy and delicious.
Provided by Jamie Geller
Categories Main, Lunch, Dinner
Time 50m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F. Lightly spray a rimmed baking sheet. In a food processor, combine wine, honey, oil, salt, and garlic. Puree until smooth. Transfer to a large bowl. Add chicken and toss to coat well. Place chicken on the prepared pan top with sauce. Bake 40 to 45 minutes, or until chicken is cooked through. Garnish with sesame seeds. MAKE IT A MEAL: Serve with sautéed spinach for a healthful meal.DRESS IT UP: Use this glaze on a beautiful whole bird, basting with the glaze every 20 minutes. Bake a 4- to 5-pound chicken at 400° F for 1 to 1 ½ hours. Serve the bird on an elegant platter with chopped radicchio or fresh spinach to add color. Sprinkle with sesame seeds to garnish.
Nutrition Facts :
HEALTHIER HONEY-SESAME CHICKEN
This is a 'healthier' version of honey-sesame chicken. It is baked instead of fried and the chicken is not battered, making it healthier. All the flavors are here and the only thing sacrificed are the calories! Serve over rice with additional sauce on the side.
Provided by Yoly
Categories World Cuisine Recipes Asian
Time 2h30m
Yield 3
Number Of Ingredients 12
Steps:
- Mix honey, ketchup, olive oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a bowl until well combined. Add chicken pieces and toss to coat. Cover and refrigerate for 2 to 6 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer chicken and sauce into an oven-proof dish.
- Bake in the preheated oven for 8 minutes. Remove from oven and turn chicken pieces over. Bake until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 507.4 calories, Carbohydrate 40.1 g, Cholesterol 86.1 mg, Fat 24.7 g, Fiber 1.3 g, Protein 33.7 g, SaturatedFat 3.9 g, Sodium 1254.1 mg, Sugar 35.9 g
HONEY SESAME GLAZE FOR ROAST CHICKEN
A quick glaze that's nice added to roast chicken during the last 30-45 minutes of cooking. This makes enough for a large chicken.
Provided by Peter J
Categories Whole Chicken
Time 2h5m
Yield 1 Chicken, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a small bowl.
- Start roasting chicken as per your normal preferred method, don't glaze the chicken at the start because the skin will burn.
- Brush the glaze over the chicken when there is 30-45 minutes cooking time remaining. I normally do it with 45 minutes for a fairly dark crispy skin but you may prefer 30 for a lighter colour.
Nutrition Facts : Calories 52.6, Fat 1.7, SaturatedFat 0.2, Sodium 168.4, Carbohydrate 9.6, Fiber 0.3, Sugar 8.7, Protein 0.8
ROAST HONEY SESAME CHICKEN
This recipes sounds so good and the photo in Recipe+ magazine make look even better. Times are estimated and DO NOT included 20 minutes marinating time. They also suggest that you can replace hoisin sauce with plum sauce. You could also use 2 small twin pack chicken but cooking time will vary. For a quick gravy you could mix powdered gravy with boiling water and minced garlic cloves. If dutch carrots are not available use regular carrots and cut into quarters lenghtwise.
Provided by ImPat
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200C (180C fan forced).
- Rinse chicken cavity under cold water and pat dry with paper towels.
- Trim excess fat from cavity, then tuck the wings underneath and then place chicken breast down in a large glass or ceramic bowl.
- Combine juice, honey, sesame seeds and hoisin (or plum if using) in a small bowl and whisk to combine and then pour half the mixture over the chick, cover the chicken and refrigerate for 20 minutes to marinate.
- Place chicken breast up in a large roasting pan and place ginger, garlic and spring onions inside cavity and tie legs with kitchen string.
- Roast for 45 minutes and then remove from oven and add potatoes, carrots, red onion, zucchini and capsicum and drizzle vegetables with oil and put back in the oven to continue roasting and baste the chicken occassionally with reserved marinade for 35-40 minutes or utill juices run clear when chicken thigh is pierced with a small sharp knife.
- Remove from oven and cover with foil and rest for 5 minutes.
- Portion chicken and serve with roast vegetables.
HONEY-GARLIC SESAME CHICKEN
Quick, tasty, and a very Chinese-takeout-esque meal. Serve with rice, and settle with chopsticks to enjoy this sweet dish.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sesame oil, and sugar in a resealable bag. Add cubed chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for 30 minutes to 1 hour.
- Meanwhile, mix together honey, brown sugar, oyster sauce, the remaining 1 1/2 tablespoons soy sauce, mustard powder, garlic, and water in a small saucepan. Warm mixture over medium heat until sugar has dissolved and all ingredients are completely incorporated, 3 to 5 minutes.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Combine potato starch, salt, and pepper in a shallow bowl. Dredge chicken cubes in the potato starch mixture, ensuring all sides are covered.
- Heat the remaining 2 tablespoons olive oil in a skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken pieces and toss to coat. Sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 32.7 g, Cholesterol 64.6 mg, Fat 14.6 g, Fiber 0.6 g, Protein 25.5 g, SaturatedFat 2.4 g, Sodium 1487.1 mg, Sugar 25.1 g
GARLIC & HONEY GLAZED SESAME CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, coconut amino, rice vinegar, sesame seed oil, Sweetleaf Stevia, cornstarch, almond flour, salt, ground black pepper, vegetable oil, honey, hoisin sauce, sweet chilli sauce, organic ketchup, coconut amino, water, sesame seed, green onion, vegetable oil
Provided by Diane Penrose
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- Cut chicken breasts into bite-sized pieces. Put chicken, coconut aminos, rice vinegar, sesame oil and Stevia in a plastic bag and marinate in the fridge for 1 to 2 hours; drain.
- Add vegetables to a shallow pan or skillet over medium heat.
- Mix cornstarch, flour, salt and pepper in a large, sealed plastic bag.
- In small batches, add chicken to flour mixture, shake gently to coat and toss into pan until golden brown. Drain on a paper towel.
- Mix honey, hoisin sauce, chili sauce, ketchup, coconut aminos and water. Add to pan and bring to a boil then simmer until sauce begins to thicken.
- Mix sauce and chicken together. Sprinkle it with sesame seeds and green onion and serve.
Nutrition Facts : Calories 298 calories, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 25 grams, Sugar 10 grams
COPYCAT HONEY SESAME CHICKEN
Add some flair to your Friday routine and make something at home like our Copycat Honey Sesame Chicken instead of ordering out. Our Copycat Honey Sesame Chicken recipe is just like ordering takeout, but you can enjoy learning how to make the whole entrée yourself.
Provided by My Food and Family
Categories Fall 2019
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels; toss, in small batches, with cornstarch in medium bowl until all strips are evenly coated with cornstarch.
- Heat oil in large skillet on medium heat. Add chicken; cook 7 to 8 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
- Heat dressing in same skillet. Add beans, peppers and garlic; cook and stir 4 to 5 min. or until crisp-tender. Return chicken to skillet along with all remaining ingredients except rice; mix lightly.
- Serve over rice.
Nutrition Facts : Calories 530, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 85 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
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