Honey Mustard 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 MUSTARD CHICKEN STIR-FRY

Steps:

• In a large skillet or Dutch oven, heat 1 tablespoon coconut oil over medium-high heat. Add the chicken, sprinkle with ¼ teaspoon salt, and saute until golden brown and crispy, about 7 minutes. Flip the chicken and saute until the other side browned, crispy, and the chicken is cooked through, about 5 minutes more.
• Remove the cooked chicken from the pan. Turn heat down to medium, adding 1 tablespoon of coconut oil, and the onions. Sprinkle with ¼ teaspoon salt, and saute, stirring frequently, until the onions are soft and slightly caramelized, about 5 minutes. If the pan starts to dry out or the onions are browning too quickly turn the heat down and add a splash of water to the pan.
• Remove the onions from the pan. Over medium heat, add the asparagus, snap peas, ½ teaspoon salt, and ¼ cup water to the pan. Saute, stirring frequently until the vegetables are crisp-tender, about 3 minutes. You want the veggies to stay green and slightly crunchy, so be careful not to overcook them.
• Add the chicken and onions back to the pan, then stir in the honey and mustard. The chicken and veggies should be well coated in the honey-mustard sauce. If you want the mixture a little saucier, add more water. Taste, adding additional salt and pepper if you like.
• 5. Sprinkle with green onions and serve hot.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

SPICY HONEY-MUSTARD CHICKEN STIR-FRY

Steps:

• In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

HONEY-MUSTARD CHICKEN STIR-FRY

Steps:

• In a food processor, combine first 10 ingredients; process until smooth.
• In a large skillet, stir-fry chicken in 1 tsp hot oil 5-7 minutes until juices run clear. Remove chicken and keep warm.
• In the same skillet stir-fry vegetables in 1 tsp hot oil until crisp-tender. Add chicken to pan and bring to a boil. Cook and stir 1-2 minutes until thick.
• Serve over rice.

HONEY MUSTARD PRETZEL CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together Happy Belly Honey Mustard, Greek yogurt, Happy Belly Large Eggs, a pinch of salt, and a pinch of black pepper until smooth. Add the chicken tenders and toss to coat completely in the honey mustard mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or overnight.
• In a separate medium bowl, stir together the garlic powder, Happy Belly Onion Powder, cayenne, Happy Belly Celery Salt, remaining 2 teaspoons of black pepper, and the Happy Belly Paprika.
• Add the pretzel twists to a food processor and pulse into coarse crumbs. Transfer about half of the pretzel crumbs to the bowl with the spice mixture. Pulse the remaining pretzel crumbs until finely ground, then add to the bowl with the spice mixture and stir to combine.
• Heat 2 inches of Happy Belly Vegetable Oil in a large, high-walled skillet over medium heat until the temperature reaches 365-375°F (185-190°C). Line a plate with paper towels.
• Toss the honey mustard chicken tenders, a few at a time, in the pretzel crumbs until fully coated.
• Working in batches to avoid overcrowding the pan, fry the chicken tenders in the hot oil for 8-10 minutes, or until crispy and golden brown all over. Transfer to the paper towel-lined plate to drain.
• Assemble the lunchboxes: Pack the honey mustard pretzel chicken tenders with a side of Happy Belly Honey Mustard for dipping, a few Amazon Fresh Brand Carrots and Celery Sticks, and Amazon Fresh Brand Aplenty Sea Salt Pita Chips.
• Enjoy!