Best Spicy Honey Mustard Chicken Stir Fry Recipes

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.

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.

SPICY HONEY CHICKEN

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!

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.