Best 6 Honey Chicken With Spring Onions Recipes

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Tantalize your taste buds with the delectable fusion of sweet and savory flavors in our expertly curated "Honey Chicken with Spring Onions" recipe. This dish promises an explosion of taste, combining the rich and succulent flavors of chicken with the aromatic sweetness of honey and the vibrant freshness of spring onions. Embark on a culinary journey as we guide you through the process of crafting this delectable dish, ensuring every bite leaves you craving more.

Here are our top 6 tried and tested recipes!

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

Steps:

  • Whisk honey, soy sauce, and red pepper flakes in a bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

CHICKEN WITH LEMON AND SPICY SPRING ONIONS



Chicken with Lemon and Spicy Spring Onions image

Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Chicken     Spring     Green Onion/Scallion     Garlic     Parsley     Onion     Entertaining     Roast     Soy Free     Peanut Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 11

1 lemon
2 (3 1/2-4-lb.) chickens
Kosher salt, freshly ground pepper
2 large red onions, quartered
2 bunches spring onions or 3 bunches scallions, trimmed, divided
4 green garlic bulbs, very finely chopped, or 4 garlic cloves, finely grated
1/2 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
6-8 (1"-thick) slices crusty bread
1/4 cup parsley leaves with tender stems
Crushed red pepper flakes (for serving)

Steps:

  • Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
  • Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
  • Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes-2 hours.
  • Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10-15 minutes.
  • Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
  • Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.

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.

BAKED HONEY CHICKEN TENDERS RECIPE



Baked Honey Chicken Tenders Recipe image

With a great recipe using a combination of honey and soy sauce you will create the best sweet and sticky baked honey chicken tenders you have ever had.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h40m

Number Of Ingredients 7

2 pounds boneless skinless chicken breast tenders
1/3 cup honey
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
2 Tablespoons dried minced onions
4 green onions

Steps:

  • Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Arrange chicken tenders in single layer in pan.
  • In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
  • Preheat oven to 425 degrees.
  • Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
  • Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).

Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 718 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION



Sheet-Pan Chicken With Rhubarb and Red Onion image

This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
1 teaspoon ground coriander
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems, torn

Steps:

  • Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
  • Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
  • While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
  • Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
  • Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

ROASTED CHICKEN WITH SPRING VEGETABLES AND LEMON-HONEY SAUCE



Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce image

Have you ever considered roasting your chicken vertically? Your results will be tender and juicy. You can buy vertical roasting stands in a store, or you can use your angel food cake pan insert! If you decided to use this method, after roasting, make sure you clean the insert completely of all traces of fat or your next cake may not rise well. This recipe comes from Cuisine at Home.

Provided by Bev I Am

Categories     Whole Chicken

Time 1h30m

Yield 1 chicken

Number Of Ingredients 23

1 (3 lb) whole chickens
12 medium red potatoes, trimmed around center
12 asparagus spears, trimmed, halved crosswise
3 carrots, cut into sticks
olive oil
paprika, to taste
salt, to taste
pepper, to taste
1/4 cup fresh lemon juice
1 tablespoon honey
2 tablespoons unsalted butter, divided
1/4 cup shallot, sliced
1 tablespoon fresh ginger, minced
1 1/4 cups chicken broth
1/4 cup dry white wine
3 tablespoons fresh lemon juice
3 tablespoons honey
1/4 cup heavy cream
1 teaspoon all-purpose flour
1 lemon, zest of, minced
fresh chives, minced
salt, to taste
cayenne, to taste

Steps:

  • Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
  • Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
  • Prepare chicken, trimming off all fat.
  • Rub the chicken with oil, season with paprika, salt and pepper inside and out.
  • Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
  • Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
  • Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
  • For the basting liquid, combine honey and lemon juice.
  • After the chicken has roasted 30 minutes, brush it with some of the mixture.
  • Add asparagus to pan, then roast 15 more minutes.
  • Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
  • Allow chicken to rest 15 minutes before carving.
  • While chicken is resting, prepare the sauce.
  • In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
  • Add broth, wine, lemon juice, and honey.
  • Simmer 15 minutes, or until reduced by half.
  • Strain into a clean saucepan.
  • Whisk in cream; bring to a boil.
  • Mash 1 TBS unsalted butter and flour together.
  • Add butter and flour mixture to finish the sauce and cook until slightly thickened.
  • Stir in lemon zest, chives, and seasoning just before serving.
  • Serve sauce over chicken and veggies.

Tips:

  • Use fresh ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your honey chicken with spring onions. Look for plump, tender chicken breasts, crisp spring onions, and a good quality honey.
  • Marinate the chicken: Marinating the chicken in a mixture of soy sauce, honey, garlic, and ginger will help to tenderize it and add flavor.
  • Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from burning or drying out.
  • Add the spring onions at the end of cooking: Spring onions cook quickly, so add them to the dish just before serving to preserve their crispness and flavor.
  • Serve with rice: Honey chicken with spring onions is traditionally served with rice. Jasmine rice is a good choice, as it has a light, fluffy texture that will complement the chicken and sauce.

Conclusion:

Honey chicken with spring onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, savory, and tangy flavors is sure to please everyone at the table. With a few simple tips, you can make sure your honey chicken with spring onions turns out perfect every time.

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