Honey And Soy Chicken With Pasta Salad Recipes

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HONEY AND SOY CHICKEN WITH PASTA SALAD



Honey and Soy Chicken With Pasta Salad image

Been looking for recipes which are complete meals and this one is from Australian Diabetic Living. Times are estimated, though DO NOT include 4 hour marinating time.

Provided by ImPat

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

600 g chicken thigh fillets (skinless trimmed of fat)
80 ml apple juice (1/2 cup unsweetened)
2 tablespoons soy sauce (salt redued)
2 tablespoons lemon juice (fresh)
1 tablespoon honey (clear)
cooking spray
2 lemons (cut into wedges to serve)
200 g pasta (small spiral cooked as per packet instructions)
8 cups lettuce (iceberg finely shredded)
3 cucumbers (lebanese chopped)
250 g cherry tomatoes (halved)
50 g snow pea sprouts (trimmed)
2 large carrots (cut into short thin sticks)
100 g tasty cheese (fat reduced, cubed)
1 red capsicum (bell pepper cut into thick strips)
1 yellow capsicum (bell pepper cut into thick strips)
2 tablespoons fat free ranch dressing (or other of your choice)

Steps:

  • Put chicken in a shallow dish.
  • Put apple juice, soy sauce, lemon juice and honey in a small bowl and whisk to combine and then pour over the chicken and turn chicken to coat.
  • Cover and put in the fridge for 4 hours to marinate.
  • Spray barbecue plate or barbecue grill with cooking spray and preheat to medium, add the chicken and cook for 4-5 minutes on each side or until cooked through.
  • Transfer to a plate and cover loosely with foil and set aside for 2-3 minutes to rest.
  • Pasta Salad - Put pasta, lettuce, cucumber, tomato, snow pea sprouts, carrot, cheese and capsicums in a large bowl, do this while the chicken is marinating and then you cover and refrigerate and dress just before serving.
  • Pour the dressing over and toss to combine.
  • Divide the chicken between plates and serve with the pasta salad and lemon wedges.

HONEY & SOY CHICKEN



Honey & soy chicken image

This crowd-pleasing honey and soy chicken is great for family meals, buffets and picnics. Serve with rice and salad or steamed greens

Provided by Roopa Gulati

Categories     Dinner

Time 45m

Number Of Ingredients 11

8 skin-on chicken thighs (about 1kg)
4 tbsp honey
4 tbsp dark soy sauce
4 tbsp lemon juice
4 tbsp tomato ketchup
30g ginger, peeled and finely grated
4 garlic cloves, crushed
½ tsp red chilli flakes
2 tsp fennel seeds, toasted and ground using a pestle and mortar or spice grinder
1 tbsp sunflower oil
spring onions, rice and salad or greens, to serve

Steps:

  • Using a sharp knife, score the chicken thighs twice through the skin, season and transfer to a bowl.
  • Whisk the honey with the soy, lemon juice, ketchup, ginger, garlic, chilli flakes and fennel seeds. Pour this over the chicken, making sure that each piece is coated, then cover and marinate in the fridge for at least 2-3 hrs, or overnight if you have time.
  • Heat the oven to 200C/180C fan/ gas 6. Line a large roasting tin with foil and put in the oven to heat up for 10 mins. Gently shake the excess marinade off the chicken thighs, reserving the bowl of leftover marinade, then carefully arrange in a single layer in the hot tin. Drizzle with the oil and roast for 10 mins.
  • Meanwhile, pour the reserved marinade into a small pan and bring to the boil over a medium-low heat, stirring often. Cook for 7-10 mins, or until thick and syrupy.
  • Remove the chicken from the oven and carefully pour any juices from the tin into the pan with the syrupy sauce and continue to cook for 5 mins until the sauce is the consistency of double cream.
  • Spoon the sauce over the chicken, then return the roasting tin to the oven for 10-15 mins more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. Slice some spring onions along their length and scrape a knife along the shreds to curl them, if you like, then scatter over the chicken. Serve warm or at room temperature with rice and salad or steamed greens.

Nutrition Facts : Calories 348 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.5 milligram of sodium

HONEY-MUSTARD CHICKEN PASTA



Honey-mustard chicken pasta image

This tasty pasta dish is a great way of using up your leftover chicken

Provided by Jane Hornby

Categories     Dinner, Pasta

Time 20m

Number Of Ingredients 8

300g farfalle or other pasta shape
3 tbsp reduced-fat mayonnaise (use full-fat if you prefer)
1 heaped tsp wholegrain mustard
1 tsp clear honey
300g cooked chicken , torn into rough pieces
4 spring onions , thinly sliced (or use ½ red onion, thinly sliced)
small bunch basil , leaves roughly torn
4 tomatoes , quartered, then each chunk halved

Steps:

  • Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.

Nutrition Facts : Calories 450 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.55 milligram of sodium

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