Best 13 Honey Citrus Chicken Stir Fry Recipes

CITRUS-HONEY CHICKEN

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, orange zest, salt and pepper. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased foil-lined baking sheet., Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until light golden brown and chicken is no longer pink., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes or until blended. Serve with chicken.

CITRUS CHICKEN STIR FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil.
• Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
• Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
• Remove sauce from heat. Stir in lemon juice and set aside.
• Heat peanut oil in a large skillet over medium-high heat.
• Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• Remove chicken from skillet and set aside, leaving oil in the pan.
• Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• Remove ginger root piece from sauce and discard.
• Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• Serve over whole-wheat noodles.

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.

CITRUS CHICKEN STIR-FRY

Steps:

• In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside., In a large nonstick skillet or wok, stir-fry carrots and onion in 1 teaspoon oil until crisp-tender. Remove and keep warm. , In the same pan, stir-fry chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved. , Return carrot mixture to the pan. Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

HONEY-CITRUS CHICKEN STIR-FRY

Steps:

• To make the sauce, in a bowl mix honey, apple cider vinegar, orange juice, soy sauce, and cornstarch. Set aside.
• Heat olive oil in a large wok or skillet. Add veggies and cook until tender-crisp (about 3 or 4 minutes). Remove veggies from wok.
• Add more oil if needed before adding chicken. Cook chicken for 3 or 4 minutes, or until no longer pink.
• Push the chicken to the sides of the pan and pour the sauce into the center (give the sauce a quick mix before doing this).
• Allow the sauce to bubble and thicken, while gently stirring. Then return the veggies to the pan and cook until heated through and all ingredients are coated with glaze.
• Serve over rice.

LEMON CHICKEN STIR-FRY

Steps:

• In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
• Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

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.

CHICKEN HONEY NUT STIR FRY

Steps:

• Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
• In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

HONEY GLAZED CHICKEN STIR FRY

Steps:

• Cut chicken into cubes, set aside.
• In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
• Put oil in wok or large skillet.
• Preheat over medium heat.
• Stir vegetables until crisp-tender.
• Remove vegetables from wok.
• Add chicken to hot wok, (more oil if necessary).
• Stir fry for 3- 4 minutes or until cooked.
• Push chicken to side of wok, add sauce.
• Cook and stir until thick and bubbly.
• Return cooked vegetables to wok and stir all ingredients together to coat.
• Cook and stir another minute or until heated through.
• Serve over rice.

CHICKEN STIR-FRY WITH HONEY

Steps:

• Place green beans in a medium pot, cover with water, and bring to a boil. Cook for 2 to 3 minutes; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken; cook until no longer pink and just starting to brown, 3 to 4 minutes. Remove from the skillet and set aside.
• Add remaining olive oil to the skillet and reheat. Add onion and garlic; saute for 2 minutes. Add mushrooms and bell pepper; cook for 3 minutes. Return chicken to the skillet and pour in honey; toss to coat.
• Mix soy sauce and cornstarch in a small bowl. Add to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, 2 to 3 minutes. Carefully add green beans; mix well.

HONEY-CITRUS CHICKEN

Steps:

• Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.)
• Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
• Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.

HONEY-GINGER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.

CAMPBELL'S® HONEY GARLIC CHICKEN STIR-FRY

Steps:

• In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
• In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
• In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
• Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.