Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Rinse chicken; pat dry with paper towels. Spray a shallow baking pan with nonstick coating. Place chicken breast halves in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired). Brush honey mixture over chicken. Combine cornflakes and parsley flakes. Sprinkle cornflake mixture over chicken to coat. Bake, uncovered, in a 350°F oven for 18-20 minutes or until chicken is tender and no longer pink.
Time 45m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside. Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside. Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened. When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 10 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!).
