OMG this baked honey chicken is sooooo good!!!!!!! Like serve to company good. Like tastes better than takeout good. Everyone loves it!
Serve with hot rice or with Fried Rice.
Recipe from The Recipe Critic.
- 4 chicken breasts, cut up
- 1 c. cornstarch
- 3 eggs
- salt and pepper
- ¼ c. oil
- ¾ c. honey
- ¾ c. soy sauce
- ½ c. ketchup
- ½ c. brown sugar
- ½ c. rice wine vinegar
- 1 tsp. sesame oil
- 1 tsp. minced garlic
- 1 TBSP cornstarch
- Preheat oven to 325*. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In 2 separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- Heat oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.
- I stirred the chicken every 15 minutes so that it coated them in the sauce.
Baked Honey Chicken:
This fried rice is so good. The original recipe is from Life as a Lofthouse. I added pineapple, because well, we love pineapple.
- 3 TBSP sesame oil or olive oil
- 1 1/2 c. frozen peas and carrots (thawed)
- 1 small onion, chopped
- 2 tsp. minced garlic
- 6 oz. pineapple chunks
- 2 eggs, slightly beaten
- 3 c. cooked white rice (day old or leftover rice works best!)
- 1/4 c. + 2TBSP soy sauce
- On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Then add the pineapple, and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
- Serves 6
Here’s a great recipe for leftover chicken or turkey or use a rotisserie chicken. The leftovers are great too!
The recipe is adapted from the November 2009 issue of Southern Living.
- 2 TBSP vegetable oil, divided
- 2 large eggs, lightly beaten
- 1/2 c. diced onion
- 1/2 c. diced red bell pepper
- 1 c. cooked chicken, cut up
- 1 1/2 c. frozen mixed vegetables, partially cooked
- 3 c. cooked rice
- 1/4 c. soy sauce
- 1 tsp. Asian chili-garlic sauce
- Heat 1 TBSP oil in large skillet over medium high heat; add eggs, and gently stir 1 minute or until softly scrambled. Remove eggs from skillet and chop.
- Heat remaining 2 TBSP oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add cooked chicken and mixed vegetables; stir fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir fry 5 minutes or until throughly heated. Stir in eggs.
I really love Asian food. When we go out for Asian food, we always go to a Thai restaurant…Thai is my absolute favorite! The only Chinese restaurant I like is one little joint in Baton Rouge, LA, which has national acclaim. All other Chinese restaurants scare me–either the smell of the restaurant turns me off, or the food is just not good. But because I love Asian cuisine, to get my fix, I make it at home. This is one of our old standbys and I love it! The blended sauce works great as a dipping sauce for fresh (not fried) Thai spring rolls too–I should make these some day soon, because they are delicious.
My kiddos complained and complained about what we were having for dinner, and then my oldest really enjoyed the chicken, but our youngest didn’t touch her dinner – she must not have been hungry, but she was most certainly hungry for breakfast the next morning after not having eaten any dinner
- 1 box of whole grain linguine
- 1 lb. chicken breast, bite size pieces
- 2 tsp. sesame oil
- 2 inch piece of ginger, chunked
- 3 garlic cloves
- 1 tsp. crushed red pepper or Sriracha hot sauce (omit for more kid friendly)
- 1 lime, juiced
- 2 TBSP brown sugar
- 3/4 c. peanut butter
- 3 TBSP rice wine vinegar
- 3 TBSP soy sauce
- 6 TBSP hot water
- 1 red pepper thinly sliced
- 1 c. carrot matchsticks
- 1 c. cilantro, chopped
- 1/2 c. green onions, chopped
- sesame seeds for garnish
- peanuts for garnish
- Cook linguine according to package in salted boiling water. When cooked, drain and run cold water over the noodles until all noodles are cold.
- Meanwhile, heat the sesame oil over medium high heat in a nonstick skillet, and saute the chicken until done.
- In a blender add ginger, garlic, pepper flakes, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water; blend until everything is combined and a thick sauce forms.
- Place cold linguine in a large bowl, add the red pepper slices, carrots, cilantro, green onions, and chicken. Pour sauce over and combine. Garnish with sesame seeds and peanuts.
- Serve room temperature or chilled.
Chicken Sesame Noodles:
This recipe comes from Wolfgang Puck’s Pizza, Pasta, and More! cookbook. It makes for a great light dinner or side dish. You can easily make this the main event by adding chicken, beef, or tofu. One of my favorite Thai dishes is the fresh spring roll. Not the deep fried ones, but the ones in rice paper, that have rice noodles and veggies in them. This dish reminds me of an inside out fresh Thai spring roll. This dish was really good the first night we had it, then the next day for lunch we had it and it was excellent. It really benefited from overnight refrigeration. So definitely plan to make this one ahead of time. We tried it first without the fresh lime juice (honestly because I forgot to put the limes on the table) and it was good, but the fresh lime juice really brightens the flavor…so don’t forget the limes! We’ll definitely make this one again.
- 3 TBSP light brown sugar
- 2 TBSP plus 1 tsp. soy sauce
- 2 TBSP rice wine vinegar
- 1 TBSP plus 1 tsp chili and garlic oil. Instead of making Puck’s chili and garlic oil, I just used oil, and added crushed red pepper and minced 2 garlic cloves.
- 12 oz angel-hair pasta, allowed to dry after cooking. Puck says lay it out on a flat pan so noodles retain shape and don’t stick. I couldn’t accomplish this, so I went ahead and mixed the salad together then refrigerated.
- 1.5 oz (1/4 c.) Japanese pickled ginger, chopped
- 3/4 green onions, cut into 1 inch slices
- 1/2 c. fresh parsley leaves
- 1 cucumber, julienned
- 1/4 c. julienned carrots
- 1/4 c. roasted peanuts, coarsely chopped
- 1/4 c. minced cilantro leaves
- 8 wedges of lime
- Make the dressing: In a small bowl, whisk together the sugar, soy sauce, vinegar, and oil. Set aside.
- When pasta is dry, place it in a large bowl and pour the dressing over. Toss to combine and let rest 1 or 2 minutes so that the dressing is absorbed. Add the remaining ingredients, reserving a few peanuts, scallions, and cilantro for garnish, and gently toss to combine. My advice: Don’t bother waiting for the pasta to dry, just combine everything and refrigerate. I’d refrigerate for as long as possible before serving.
- To serve, garnish with peanuts, scallions, cilantro and lime wedges.
Spicy Thai Cold Noodles with Crushed Peanuts and Cilantro: