Best 8 Honey And Chilli Stir Fry Recipes

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.

HONEY CHILLI CHICKEN

Steps:

• Make the sauce by whisking together all the ingredients along with 4 tablespoons cold water. Set aside.
• In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir the egg into the chicken, then add the flour and the cornflour and stir with a metal spoon until the chicken is well coated.
• Heat enough oil to just cover the bottom of a large wok or frying pan over a medium-high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden. Set the chicken aside to drain on a plate lined with kitchen paper.
• Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken.
• Serve immediately, with the chopped spring onions sprinkled over the top.

HONEY-GARLIC CHICKEN STIR-FRY

Steps:

• Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
• Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
• Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
• Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
• Serve chicken and vegetables over hot rice.

HONEY AND CHILLI STIR FRY

Steps:

• Maranade the chicken with the honey, chillis, ginger, garlic, penut butter, salt and pepper. Ideally this should be left in the fridge for around 10 mins.
• After maranading, heat the oil in a large wok and add the chicken, cooking on a medium heat until there is no pink left. While the chicken is cooking, heat a large pan of water until boiling.
• Thrown in the vegetables along with the mace, corriander and dark soy sauce.
• While the vegetables are cooking in the wok, put the noodles into the boiling water and boil for 4 mintues.
• Drain the noodles and add to the wok with the light soy sauce, turning up to a high heat for 1 mintue. Serve.
• As a tasty extra, try spinkling over chopped peanuts or some fresh corriander.

CHINESE-STYLE HONEY GARLIC CHILI SAUCE

Steps:

• In a small bowl, stir together the honey, soy sauce, rice vinegar, 1/4 cup water, and cornstarch.
• Put the oil in a medium saucepan over medium heat. Let it warm up for about 30 seconds, then add the garlic and cook until fragrant and just starting to color, 15-30 seconds.
• Add the red pepper flakes and cook until fragrant and the garlic is lightly browned, 15-30 seconds more.
• Quickly re-stir the honey mixture and pour it into the saucepan. Bring to a simmer, stirring frequently, reduce the heat to low, and simmer for about 5 minutes. Add more water if needed to achieve desired consistency.

CHILLI CHICKEN WITH HONEY & SOY

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.

VERY FLAVOURFUL CHINESE HONEY CHILLI CHICKEN

Steps:

• Wash and dry the chicken pieces.
• Cut into 1 inch sized cubes.
• Marinate the chicken pieces in a mixture of 1 Tablespoon soy sauce, salt, egg and 1 Tablespoon cornflour for 10 minutes.
• Peel and crush garlic finely.
• Remove stems, wash and chop the green chillies finely.
• Heat oil in a wok.
• Deep fry the chicken pieces in hot oil till light brown.
• Drain and keep aside.
• De-stem and break red chillies into two.
• Grind these alongwith vinegar in a blender to obtain a paste; keep aside.
• Heat a Tablespoon of oil in a wok.
• Add garlic and green chillies.
• Stir-fry for a few seconds.
• Add soy sauce.
• Mix well.
• Add sugar, black pepper powder and red chilli paste.
• Add a cup of water.
• Stir well.
• Add the fried chicken pieces and mix well.
• Add the remaining cornstarch after dissolving it in half a cup of water.
• Stir in honey.
• Cook for 5 more minutes.
• Remove from heat and serve hot with Chinese fried rice or Vegetarian Nasi Goreng (Fried Rice) (Recipe Number:44512).

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!