Honey Ginger Chicken Recipes

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS

Stir-Fried Honey-Ginger Chicken with Peppers image

Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
Cooked rice, for serving
Fresh cilantro leaves, for serving

Steps:

In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g

HONEY-GINGER CHICKEN

Honey-Ginger Chicken image

This is different from any other honey-ginger chicken recipe I have seen on here. It has 1/3 cup hot sauce in it...so it has a little KICK! The sweet and the hot work fabulously together and always impress company! This is a favorite of mine ever since my late aunt first cooked it for me 15 years ago. Brown or white rice works well on the side...you need something to help soak up all the yummy sauce!

Provided by AJsMOM

Categories Chicken Thigh & Leg

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons Crisco
3 tablespoons butter
1/3 cup flour
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 lbs chicken legs-thighs
1/3 cup honey
1/3 cup hot sauce (Louisiana style)
1/3 cup soy sauce

Steps:

Heat oven to 425. Melt Crisco and butter in 9x13 pan in oven.
Combine flour, salt, ginger, pepper. Dredge chicken pieces in flour mixture.
Add chicken to hot pan, skin side down. Bake for 30 minutes.
Turn pieces over and bake an additional 15 minutes.
Whisk together honey, hot sauce, soy sauce.
Drain butter/fat from pan and pour honey mixture over the chicken and bake 15 more minutes, basting often.
Serve hot, or refrigerate and serve chilled. (I prefer it hot next too some fluffy rice!).

Nutrition Facts : Calories 635.2, Fat 31.4, SaturatedFat 10.8, Cholesterol 228.6, Sodium 1772.7, Carbohydrate 22.1, Fiber 0.4, Sugar 15.9, Protein 64

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