HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
STICKY HONEY-SOY CHICKEN WINGS
Provided by Tyler Florence
Categories appetizer
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
ORANGE, HONEY AND SOY CHICKEN
This is a lovely sweet-and-sticky meal without the guilt the family whole family will enjoy. If you are cooking with rice or another side that takes awhile to cook, prepare that first.
Provided by april leigh
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 46.3 g, Cholesterol 60.8 mg, Fat 2.6 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 0.7 g, Sodium 2112.1 mg, Sugar 42.3 g
FANTASTIC CHICKEN WINGS WITH HONEY-SOY GARLIC GLAZE
I have made these many times in the past for my parties and there is never any left everyone loves these and I always get asked for the recipe! If you are serving this for a get together I suggest to double the recipe to make 40 wings --- plan ahead the wings have to marinate for 24 hours, frozen thawed wings retain more moisture it is best to use fresh chicken for this --- make certain to have lots of napkins when you serve these!
Provided by Kittencalrecipezazz
Categories Chicken
Time P1DT50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Paper towel dry all the wings to remove as much moisture as possible.
- In a large bowl stir together the first 8 ingredients.
- Stir in the chicken wings; toss to coat.
- Cover and refrigerate for 24 hours.
- When ready to bake set oven to 400 degrees F.
- Arrange the wings on greased baking sheet/s.
- Pour the marinade into a small saucepan.
- Bake the wings for about 50-60 minutes, turning and basting with the marinade occasionally.
- Arrange the cooked wings on a platter.
- Sprinkle with sesame seeds.
- Boil the reserved marinade until slightly thickened (about 6 minutes).
- Serve the wings with the boiled marinade as a dipping sauce.
- Delicious!
Nutrition Facts : Calories 384.3, Fat 23.1, SaturatedFat 6, Cholesterol 94.3, Sodium 2104.6, Carbohydrate 17.5, Fiber 0.8, Sugar 14.1, Protein 26.8
HONEY-SOY GLAZED CHICKEN
Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up. Serve these lightly sweetened drumsticks with our Warm Potato-Veggie Salad for a delicious family-friendly meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.
- Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.
Nutrition Facts : Calories 423 g, Fat 10 g, Protein 48 g
CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)
Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.
Provided by tigerduck
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
- Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
- Add soy, honey, wine or sherry, garlic and ginger, stir well.
- Reduce heat to low, cover and simmer about 30 minutes or until tender.
- Stir frequently towards end of cooking and make sure the sweet does not burn.
- Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
- Note: This recipe can use a whole chicken, cut up, instead of only the wings.
HONEY AND SOY-GLAZED CHICKEN THIGHS WITH MARINATED CUCUMBERS
Steps:
- 1. Place the chicken in a large re-sealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon oil. Seal and turn bag to coat chicken evenly. Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.
- 2. Peel the cucumbers and halve lengthwise. Use a small spoon to scoop out the seeds and discard. Thinly slice and toss in a strainer with 1 teaspoon salt. Let sit 10 minutes in the sink to drain. Rinse, drain well and pat dry on paper towels. Toss in a bowl with the vinegars and chives. Set aside.
- 3. Position the oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan. Bring to a boil over high heat, stirring to blend. Remove from the heat and cool slightly.
- 4. Line the bottom of a broiling pan with foil and brush top pan with oil. Arrange the chicken on the pan, skin-side up. Bake the chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes. Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture. Broil until nicely browned, watching carefully to avoid burning. Season with pepper. Serve chicken with the cucumber salad.
Nutrition Facts : Calories 514, Fat 27 grams, SaturatedFat 7.5 grams, Cholesterol 138 milligrams, Sodium 906 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 30 grams
GRILLED SOY-HONEY GLAZED CHICKEN BREASTS
This is a recipe I do after work during the summer when I'm trying to keep the kitchen cool. I prepare it in the morning and let the chicken marinate in the fridge all day. Prep time does not include marinating time.
Provided by Hey Jude
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine scallions, garlic, honey, sherry, ginger and soy sauce.
- Place chicken in a resealable plastic bag and pour the sauce over the chicken.
- Close the bag and marinate at room temperature for 30 minutes to 1 hour.
- Or, refrigerate it overnight.
- Turn occasionally to keep sauce distributed evenly on the chicken.
- Remove chicken from bag and pour sauce into a small saucepan.
- Bring sauce to a boil and let boil for one full minute.
- Grill chicken over hot coals, turning as needed to prevent charring and to cook evenly.
- Grill until just done, about 25 minutes.
- Brush with sauce as needed to keep moist.
- Serve chicken with remaining sauce and hot cooked rice.
Nutrition Facts : Calories 323.1, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2105.8, Carbohydrate 8.5, Fiber 0.5, Sugar 5.4, Protein 34.3
BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS
MMMmm these are tasty wings, sticky but tasty. Excellent as an appetizer or part of your Dim Sum Brunch. Have them as part of your home cooked Chinese dinner.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut wings intp three pieces (save tips for making stock).
- Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
- Add Soy, Honey, Wine, Garlic and Ginger, stir well.
- Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
- Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
- Serve warm or at room temperature.
MIDDLE EASTERN CHICKEN KEBABS IN HONEY-SOY MARINADE
The delicious honey-soy marinade with the garlic makes them special. You could try adding cherry tomatoes or mushrooms. Or use shrimps instead and add pineapple. If you don't grill them too hot you can put the veggies and meat on the same skewers without burning the veggies.
Provided by Bellinda
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. Set a small amount of the marinade aside for basting later on. Then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. The longer the better.
- Discard the marinade and put meat and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
- Grill on the BBQ for 12-15 minutes or until done. Keepturning and basting with the marinade you set aside earlier.
CHICKEN WINGS WITH HONEY-SOY GLAZE
Categories Chicken Garlic Ginger Onion Appetizer Marinate Roast Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix first 7 ingredients in large bowl. Stir in chicken. Cover; chill at least 2 hours and up to 1 day, stirring occasionally.
- Preheat oven to 400°F. Arrange wings on 2 baking sheets. Pour marinade into small saucepan; reserve. Roast wings until tender and glazed, turning and basting occasionally with marinade, about 1 hour.
- Arrange wings on large platter. Boil reserved marinade until slightly thickened, about 4 minutes. Pour into bowl. Serve wings with marinade as dipping sauce.
CHINESE HONEY-SOY BRAISED CHICKEN WINGS RECIPE - (4.5/5)
Provided by á-24894
Number Of Ingredients 7
Steps:
- Directions: 1 Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock. 2 Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. 3 Add soy, honey, wine or sherry, garlic and ginger, stir well. 4 Reduce heat to low, cover and simmer about 30 minutes or until tender. 5 Stir frequently towards end of cooking and make sure the sweet does not burn. 6 Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV). 7 Note: This recipe can use a whole chicken, cut up, instead of only the wings.
STICKY HONEY-SOY CHICKEN WINGS - TYLER FLORENCE
From Tyler Florence Show: Food 911 Episode: Tiki Bar Treats. Submitted to www.recipezaar.com on Feb. 16, 2010.
Provided by Papa D 1946-2012
Categories Chicken
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.
- In a shallow dish combine the soy sauce, ginger, cilantro, garlic, and lemon juice. Add wings and toss well to coat; marinate, refrigerated, for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper.
- In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes.
- Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through.
- Garnish with sesame seeds and serve.
HONEY SOY CHICKEN
This flavoursome dish satisfies the taste buds with a little effort.
Provided by rohanmohanty
Time 30m
Yield Serves 4
Number Of Ingredients 31
Steps:
- Marinating and preparing the Chicken
- Take the diced chicken in a bowl and mix the above ingredients together. Cover the bowl and keep it in the fridge for 10 minutes. After 10 minutes take the chicken out of the marinate and keep it aside. Reserve the marinate. Fry the chicken in a pan on a high heat for 10 minutes until cooked.
- Preparing the Egg Noodles
- Add the egg noodles to the hot water with green tea leaves, dark soy sauce, fish oil and 1/2 Tbsp. olive oil for 7 minutes in a bowl. After 7 minutes strain the noodles and reserve 1 cup of the liquid. Heat a pan and add 1/2 Tbsp olive oil to the pan. Fry the garlic clove, red onion, pepper for a couple of minutes on high heat. After 2 minutes, add the peas and corn kernel to the pan. Once the onions are brown add the strained egg noodles to the pan. Fry the mixture for another 2 minutes and leave it to the rest. Add salt to taste.
- Preparing the Sauce
- Heat the pan and add the ingredients to the pan. Add the reserved marinate and the noodles liquid to the pan. Reduce the Sauce until thick.
- Serving
- Place 5 forkfuls of egg noodles on a plate. Put 4 pieces of chicken on the egg noodles. Take a Tbsp of the Sauce and pour it on the top of the chicken. Finish it with Garnish.
HONEY-SOY-GINGER CHICKEN THIGHS
This recipe has been in our family for quite some time! My mom said that this was a Quick and simple recipe, so I now make it quite often! I double the sauce ingredients! I Love spooning extra Sauce over rice!
Provided by Denise Miles
Categories Chicken
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. In a tall sided Nonstick Skillet., add Honey,Soy Sauce and Ginger. Take skin off thighs. **The sauce sticks better to thighs without their skins on** Turn burner to Medium high. Place Thighs in Skillet. Simmer in skillet.
- 2. Check chicken thighs Constantly!! Flip thighs with fork after 20 min. Continue to flip every 20 min. You'll notice chicken browning. When Juices run clear,you're ready to serve.
- 3. Serve over rice.
HONEY-SOY SAUCE MARINADE FOR STEAK OR CHICKEN
Make and share this Honey-Soy Sauce Marinade for Steak or Chicken recipe from Food.com.
Provided by littleturtle
Categories Lemon
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all marinade ingredients together and set aside until ready to use.
- Score meat by making shallow crisscross cuts on the surface on both sides of the meat, then place meat in plastic ziploc bag or non-reactive dish (glass or plastic).
- Add marinade and marinate meat for an hour or more, turning to coat from time to time (extra marinade may be used to baste meat while it's cooking).
Nutrition Facts : Calories 279.7, Fat 13.6, SaturatedFat 2.3, Sodium 1012.3, Carbohydrate 25.5, Fiber 0.6, Sugar 20.9, Protein 2.9
STICKY HONEY-SOY CHICKEN WINGS
Steps:
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, vinegar, ginger, cilantro, garlic, and lime juice, salt and pepper, honey and sesame seeds. Toss well to coat; marinate, refrigerated, for 2 hours. Remove wings from marinade. Preheat oven 400. Bake until done turning once. Meanwhile reduce remaining marinade until thick and baste wings during cooking time. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
WOK TOSSED HONEY SOY AND CHILI CHICKEN WINGS
Make and share this Wok Tossed Honey Soy and Chili Chicken Wings recipe from Food.com.
Provided by The Flying Chef
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken with garlic and ginger in a large bowl.
- Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.
- Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min's, stirring occasionally or until chicken is cooked through.
- To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.
Nutrition Facts : Calories 444.2, Fat 26.9, SaturatedFat 7.2, Cholesterol 113.2, Sodium 966, Carbohydrate 22.3, Fiber 0.4, Sugar 20.6, Protein 28.5
HONEY SOY CHICKEN DRUMSTICKS
This is out of "The Backyard Barbecue Cookbook" We don't really care for drumsticks so I used this on skinless chicken breasts. Worked great. I have it marked "excellent!" in the book. You can add a little chili sauce if you prefer it hotter. Hope you enjoy! Cooking time does include 1 hour marinating.
Provided by teresas
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the soy sauce, garlic, onion, pepper, honey and ginger wine or sherry in a small pan, stir over a low heat until the honey softens and the ingredients are thoroughly mixed.
- Remove the skin from the drumsticks and score through the flesh at 3/4 inch intervals.
- Pour the marinade over the prepared chicken and allow to marinate for 1 hour.
- Remove the drumsticks from the marinade and barbecue over a preheated, oiled gill with the hood down for 20-25 minutes, turning occasionally until the chicken is tender and juices are clear.
- Brush two or three times with the remaining marinade towards the end of cooking.
Nutrition Facts : Calories 262, Fat 12.7, SaturatedFat 3.5, Cholesterol 118.3, Sodium 1014.8, Carbohydrate 5.3, Fiber 0.4, Sugar 3.6, Protein 30
CHILLI CHICKEN WITH HONEY & SOY
A fresh, light Oriental stir-fry which is low in fat and ready in 10 minutes - fresh and light after rich festive fare
Provided by Sara Buenfeld
Categories Supper
Time 10m
Number Of Ingredients 10
Steps:
- Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir. Leave it to cook over a high heat while you quarter, seed and slice the pepper. Throw the pepper into the wok when it's ready and stir. Quickly trim the roots from the spring onions (hold them as a bunch and slice off in one go), then cut off the bulbs with a generous length of stem (don't throw away the green leaves). Add the onion bulbs to the pan and stir - by now the chicken should be starting to turn from pink to white.
- Pour boiling water over the rice noodles in a bowl and leave to soak.
- Spoon the chilli, soy and honey into the wok, then continue cooking while you slice the cabbage into thick strips - slice them as a stack and remove the white spines first if they're tough. Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved spring onion leaves and roughly chop the coriander. Toss these into the wok and stir well. Serve with the drained rice noodles.
Nutrition Facts : Calories 532 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium
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