HONEY CHILLI CHICKEN
Make and share this Honey Chilli Chicken recipe from Food.com.
Provided by Sueie
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dice chicken and coat lightly with flour which has been seasoned with salt.
- Fry chicken in batches in hot oil until golden brown or until chicken is cooked through.
- Remove from oil, drain on paper towels.
- Repeat with remaining chicken.
- Pour off excess oil leaving one tablespoon of oil in pan.
- Add ginger to pan, saute gently one minute.
- Add honey, stir for one minute.
- Add combined cornflour, water, chilli sauce, lemon juice and soy sauce.
- Stir until sauce boils and thickens.
- Add chicken pieces, toss in sauce for three minutes or until chicken is heated through.
- Add sliced shallots, cook for a further minute.
- Serve with rice or chinese noodles.
HONEY CHILI CHICKEN
This stir-fry dish is from the cookbook Chinese Cooking Class. As with most stir-fry dishes, prepare the ingredients ahead because the cooking goes very quickly.
Provided by lazyme
Categories Whole Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove giblets from chicken and discard.
- Rinse chicken and cut into small serving-size pieces.
- Combine flour and salt.
- Coat chicken pieces with flour mixture.
- Heat oil in wok to 375ºF.
- Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time).
- Cook until golden, about 5 minutes.
- Drain on paper towels.
- Repeat with remaining chicken.
- Pour all but 1 tablespoon of the oil out of wok.
- Combine water, lemon juice, cornstarch, chili sauce and soy sauce.
- Add ginger to oil in wok.
- Stir-fry 1 minute.
- Add honey to ginger.
- Cook and stir 1 minute.
- Add cornstarch-chili mixture to honey and ginger.
- Cook and stir until mixture boils, about 1 minute.
- Stir chicken pieces into chili mixture.
- Cook and stir until chicken is hot throughout, about 3 minutes.
- Stir in onions.
- Cook and stir 1 minute.
Nutrition Facts : Calories 2064.3, Fat 198.3, SaturatedFat 31.1, Cholesterol 172.5, Sodium 624.6, Carbohydrate 29.8, Fiber 1.2, Sugar 14.1, Protein 45.3
HONEY-GARLIC CHICKEN STIR-FRY
Honey-garlic chicken stir-fry--yeah, it's that good!
Provided by Alisa Provost
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
- Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
- Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
- Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
- Serve chicken and vegetables over hot rice.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CRISPY HONEY CHILLI CHICKEN
Sweet and sticky honey, chilli and ginger chicken for special occasions or a quick supper. Try it once and you'll be guaranteed to add this to your favorites.
Provided by mistachesta
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
- Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
- Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
- Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
- Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
- Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
- Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
- Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
- Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!
CHILI AND HONEY CHICKEN LEGS
Categories Chicken Poultry Bake Quick & Easy Dinner Honey Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan.
- Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely.
- Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.
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