Honey Soy Chicken Stir Fry Recipes

HONEY CHICKEN STIR-FRY

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

HONEY SOY CHICKEN STIR FRY

Steps:

• STIR FRY YOUR VEGGIES BRIEFLY - Heat a large pan on the stove top. Add 1 tablespoon oil, broccoli and carrots. Stir fry your veggies for 2- 4 minutes for them to soften slightly. Don't overcook as you want them to be crunchy and bright in color. Remove them from the pan and set them aside. 2-4 MINUTES
• FRY & BROWN YOUR CHICKEN - Use the same pan, add the remaining olive oil and chicken pieces. Don'' overcrowd your pan as this causes the chicken to release too much moisture. If needed, cook in batches. You want to sear your chicken all round. 5 MINUTES
• PREP YOUR HONEY GARLIC SAUCE - While your chicken is sizzling, prep your sauce. Mix together the tamari (or soy sauce), stock, honey, garlic and ginger until well combined. MAKE UP YOUR CORN FLOUR SLURRY - mix corn flour and COLD Water until smooth.
• ADD THE SAUCE TO THE CHICKEN - pour the sauce and cornflour mix over your chicken. STIR CONSTANTLY until sauce thickens. This will only take a couple of seconds. If your chicken needs a couple more minutes to cook through, this this is the time to let it simmer for a bit in it's sauce.
• ADD THE VEGGIES - Stir in your brocolli and carrots and stir gently to heat through and coat every piece in delcious, sticky honey sauce.

HONEY SOY CHICKEN STIR FRY

Steps:

• Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
• Add the chicken to the pan in a single layer and cook until browned. You may need to work in batches.
• Add the ginger to the chicken and cook for 30 seconds more.
• Place the chicken mixture on a plate and cover with foil to keep warm.
• Add the zucchini and red bell pepper to the pan and cook for 3-4 minutes or until softened. Add the chicken back to the pan with the vegetables.
• In a bowl whisk together the chicken broth, honey and soy sauce.
• In a small bowl mix the cornstarch with a tablespoon of cold water.
• Pour the chicken broth mixture over the chicken and vegetables; cook for 30 seconds.
• Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Sprinkle with green onions and serve.

HONEY SOY CHICKEN STIR FRY RECIPE

Steps:

• Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste.
• Add the chicken to the pan in a single layer and cook until browned. Work in batches, if needed.
• Add the ginger to the chicken and cook for 30 seconds more.
• Place the chicken mixture on a plate and cover with foil to keep warm.
• Add the zucchini and red bell pepper to the pan and cook for 3 to 4 minutes, or until softened. Add the chicken back to the pan with the vegetables.
• In a bowl, whisk together the chicken broth, honey, and soy sauce.
• In a small bowl, mix the cornstarch with a tablespoon of cold water.
• Pour the chicken broth mixture over the chicken and vegetables and cook for 30 seconds.
• Add the cornstarch and bring to a boil.
• Cook for 1 more minute or until the sauce has just started to thicken.
• Sprinkle with green onions and serve.

HONEY PLUM SOY STIR-FRY

Steps:

• Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
• Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
• Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
• Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.

HONEY GLAZED CHICKEN STIR FRY

Steps:

• Cut chicken into cubes, set aside.
• In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
• Put oil in wok or large skillet.
• Preheat over medium heat.
• Stir vegetables until crisp-tender.
• Remove vegetables from wok.
• Add chicken to hot wok, (more oil if necessary).
• Stir fry for 3- 4 minutes or until cooked.
• Push chicken to side of wok, add sauce.
• Cook and stir until thick and bubbly.
• Return cooked vegetables to wok and stir all ingredients together to coat.
• Cook and stir another minute or until heated through.
• Serve over rice.

HONEY-ORANGE CHICKEN STIR-FRY

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, carrots, celery, and garlic; stir-fry until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
• Meanwhile, combine 1 cup orange juice, honey, soy sauce, cornstarch, and ginger in a small bowl; mix until blended. Pour into the chicken mixture and bring to a boil.
• Cook until sauce has thickened, 5 to 10 minutes longer. Stir in cashew and more orange juice if too thick. Serve over hot rice.

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.

CHICKEN STIR-FRY WITH HONEY

Steps:

• Place green beans in a medium pot, cover with water, and bring to a boil. Cook for 2 to 3 minutes; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken; cook until no longer pink and just starting to brown, 3 to 4 minutes. Remove from the skillet and set aside.
• Add remaining olive oil to the skillet and reheat. Add onion and garlic; saute for 2 minutes. Add mushrooms and bell pepper; cook for 3 minutes. Return chicken to the skillet and pour in honey; toss to coat.
• Mix soy sauce and cornstarch in a small bowl. Add to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, 2 to 3 minutes. Carefully add green beans; mix well.