SPICY HONEY-MUSTARD CHICKEN
Here's my healthier version of fried chicken tenders. The homemade honey mustard helps the whole wheat bread crumbs stick to the chicken. Make double the amount of the honey mustard if you want some dipping sauce on the side.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
- To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.
Nutrition Facts : Calories 213, Fat 6 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
HONEY CHICKEN STIR-FRY
I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. -Caroline Sperry, Allentown, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 249 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 455mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
HONEY-MUSTARD CHICKEN STIR-FRY
Make and share this Honey-Mustard Chicken Stir-Fry recipe from Food.com.
Provided by SweetySJD
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 267.2, Fat 12.1, SaturatedFat 2.1, Cholesterol 72.6, Sodium 450.6, Carbohydrate 11.7, Fiber 1.9, Sugar 8, Protein 28.3
SPICY HONEY-MUSTARD CHICKEN STIR-FRY
Peanut butter, lime juice, Dijon mustard and cayenne pepper boost the flavor in this tangy chicken dish from our Test Kitchen. Served with or without rice, it's a satisfying supper.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 398mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SPICY HONEY CHICKEN
This is a sweet and spicy chicken stir-fry dish with yummy crisp tender veggies. This is easy to throw together and even easier to devour with some hot rice. We liked it with fried rice, but it'd be just as good with plain white or brown rice as well. Enjoy!
Provided by Midwest Maven
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Put the flour, salt and pepper in a zip lock bag and seal and shake it up.
- Add the chicken chunks to the bag and seal and shake to coat them.
- Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it.
- Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed).
- Take chicken out of skillet and cover to keep warm.
- Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger.
- Saute for 3-5 minutes.
- Add the broccoli slaw, and water chestnuts to skillet.
- Saute for 5 minutes more.
- Add the drained pineapple chunks (making sure to save the juice)and add the sherry.
- Cook on low about 10 minutes, stirring occasionally.
- While this is cooking, in a small bowl whisk together 1/2 cup of the saved pineapple juice, the Chinese five spice powder, soy sauce, honey, and chili flakes.
- After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl.
- Add the chicken back to the skillet now.
- Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through.
- Sprinkle some green onions on top of each serving and enjoy!
Nutrition Facts : Calories 1007.5, Fat 35.1, SaturatedFat 8.1, Cholesterol 145.3, Sodium 1466.4, Carbohydrate 96.1, Fiber 4.5, Sugar 63.9, Protein 53.3
CRISPY HONEY MUSTARD CHICKEN
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Coat a 9 x 13 inch baking pan with nonstick cooking spray.
- In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
- Place corn flake crumbs in another small mixing bowl.
- Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
- Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
Nutrition Facts : Servingsize 1 serving, Calories 125 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 312 mg, Carbohydrate 27 g, Sugar 9 g, Protein 5 mg
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HONEY MUSTARD CHICKEN STIR-FRY - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
5/5 (2)Estimated Reading Time 5 minsServings 4
- 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.
HONEY MUSTARD CHICKEN STIR FRY - CAFE DELITES
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Servings 4Calories 257 per servingEstimated Reading Time 2 mins
- Heat the oil in a large pan/skillet on medium-high heat. Add the shallots/green onions and carrots, and fry until onion is fragrant, (about 2 minutes). Add the chicken and fry until golden. Add the bok choy and the mushrooms, and fry again until book toy begins to wilt slightly.
- Pour in the honey mustard sauce, and allow everything to simmer for about 1 minute. Stir the cornflour mixture through the rest of the ingredients, and simmer for a further minute or two until sauce has thickened.
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