Best 6 Honey Chicken With Spring Onions Recipes

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Indulge yourself with the tantalizing Honey Chicken with Spring Onions, a delectable dish that offers a symphony of flavors and textures. This recipe presents a delightful fusion of sweet, savory, and tangy notes, creating an unforgettable dining experience.

Prepared with tender chicken morsels coated in a golden-brown batter, this dish combines the juiciness of chicken with the crispiness of a well-executed batter. The secret lies in the perfect balance of flavors, with a sweet and tangy sauce, made from honey, rice vinegar, soy sauce, and ginger, that tantalizes the taste buds. The addition of spring onions brings a refreshing crunch and a pop of color, making this dish not only delicious but also visually appealing.

Let's cook with our recipes!

HONEY CHICKEN



Honey Chicken image

Chicken breasts bathed in a tangy, citrus honey marinade, then baked. This is a great marinade for chicken breasts. For a more low-fat recipe, try reducing the amount of oil. As far as I can tell, it's just used to 'glue' the marinade to the chicken.

Provided by Sarah Ripley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h30m

Yield 4

Number Of Ingredients 9

¾ cup orange juice
2 tablespoons fresh lemon juice
¼ cup olive oil
½ cup honey
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon curry powder
½ teaspoon paprika
4 skinless, boneless chicken breast halves

Steps:

  • To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 403.9 calories, Carbohydrate 41 g, Cholesterol 68.4 mg, Fat 15.2 g, Fiber 0.6 g, Protein 27.9 g, SaturatedFat 2.3 g, Sodium 661 mg, Sugar 38.9 g

HONEY CHICKEN WITH SPRING ONIONS



Honey Chicken With Spring Onions image

Another vegemite find for me. I have not made yet but am hoping to do so in the next few weeks. It looks so quick and easy!

Provided by Tisme

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons oil
500 g skinless chicken breast fillets, thinly sliced
2 garlic cloves, crushed
2 teaspoons fresh ginger, finely grated
1 green capsicum, sliced
3 spring onions, cut into 3cm lengths
1/2 cup water
1 tablespoon honey
3 teaspoons vegemite
2 teaspoons cornflour
1 cup bean sprouts
3/4 cup unsalted cashews
rice, noodles or rice noodles, to serve

Steps:

  • Heat oil in a frying pan, add chicken, garlic and ginger and stir fry until browned.
  • Add capsicum and spring onions and stir fry 2 minutes.
  • Stir in combined water, honey, vegemite and cornflour. Add the bean shoots and cashews and continue to cook, stirring, for 2-3 minutes until sauce has thickened and heated through.
  • Serve immediately with rice noodles.

HOT HONEY CHICKEN



Hot Honey Chicken image

This is a honey glaze with a kick. Great for BBQing and getting great color on chicken. Serve the extra sauce for dipping.

Provided by Bob Bailey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 4

½ cup honey
¼ cup hot pepper sauce
1 teaspoon ground black pepper
4 bone-in chicken breast halves, with skin

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
  • Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 35.4 g, Cholesterol 144 mg, Fat 20.9 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 6 g, Sodium 232.2 mg, Sugar 34.8 g

SPRING CHICKEN WITH PEAS AND ONIONS



Spring Chicken with Peas and Onions image

Chicken thighs with Old El Paso® onions and frozen sweet peas combine to make a delicious saucy dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 10

8 boneless skinless chicken thighs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup chopped Old El Paso™ onions
3/4 cup fat-free chicken broth with 1/3 less sodium
3/4 cup evaporated fat-free milk
3 tablespoons all-purpose flour
2 cups frozen sweet peas (from 1-lb bag)
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves

Steps:

  • Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
  • Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
  • In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 38 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 10 g

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG



Honey & mustard chicken thighs with spring veg image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
  • Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
  • Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

HONEY CHICKEN



Honey Chicken image

In this classic recipe, a flavorful marinade of sherry, cinnamon, honey and lime elevates the standard weeknight roast chicken. It's not a bad idea to make two chickens worth; you can freeze one in the marinade and defrost the pieces as you need it.

Provided by Marian Burros

Categories     dinner, easy, times classics, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1/2 cup dry sherry
2 1/2 teaspoons cinnamon
1/3 cup honey
2 tablespoons lime juice
1 small clove garlic, crushed
Salt and freshly ground black pepper to taste
3 to 3 1/2 pound chicken, cut in serving pieces

Steps:

  • Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.
  • Pour mixture over chicken pieces, turning pieces to coat well.
  • Refrigerate chicken up to two days or freeze for longer in portions suitable for family's use.
  • If frozen, defrost; remove from marinade and bake at 350 degrees for 40 to 50 minutes, depending on size of chicken pieces. Baste frequently with marinade and pan juices.

Nutrition Facts : @context http, Calories 908, UnsaturatedFat 35 grams, Carbohydrate 28 grams, Fat 56 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 16 grams, Sodium 979 milligrams, Sugar 24 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan when cooking the chicken. This will prevent the chicken from cooking evenly.
  • Cook the chicken until it is golden brown and cooked through. This will ensure that the chicken is safe to eat and has a delicious flavor.
  • Be careful not to overcook the chicken. This will make it tough and dry.
  • Use a good quality honey. This will give your dish a rich, flavorful taste.
  • Add the spring onions at the end of cooking. This will help to preserve their delicate flavor.
  • Serve the chicken with rice or noodles. This will make a complete and satisfying meal.

Conclusion:

Honey chicken with spring onions is a delicious and easy-to-make dish that is sure to please everyone at the table. With its sweet and savory flavor, this dish is perfect for a weeknight dinner or a special occasion. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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