Best 8 Spicy Honey Mustard Chicken Stir Fry Recipes

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In the realm of culinary delights, where bold flavors ignite the taste buds and tantalize the senses, the spicy honey mustard chicken stir fry emerges as a symphony of flavors that will leave you craving for more. This delectable dish marries the sweet and tangy notes of honey with the zesty kick of mustard, creating a vibrant sauce that coats succulent chicken and crisp vegetables, all stir-fried to perfection. Embark on a culinary journey as we explore the tantalizing world of spicy honey mustard chicken stir fry, a dish that will set your taste buds ablaze and leave you with an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY HONEY-MUSTARD CHICKEN



Spicy Honey-Mustard Chicken image

Here's my healthier version of fried chicken tenders. The homemade honey mustard helps the whole wheat bread crumbs stick to the chicken. Make double the amount of the honey mustard if you want some dipping sauce on the side.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield Serves 4

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts (about 2 large chicken breasts) or 4 4-ounce chicken cutlets
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup whole wheat bread crumbs
1/2 teaspoon dried thyme
Olive oil mister or nonstick pan spray
1/4 cup Dijon mustard
2 teaspoons honey
1 tablespoon light mayonnaise
1/4 to 1/2 teaspoon hot sauce (such as Frank's or Tabasco)

Steps:

  • To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
  • To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.

Nutrition Facts : Calories 213, Fat 6 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

SPICY CHICKEN TENDERS WITH HONEY-MUSTARD



Spicy Chicken Tenders with Honey-Mustard image

Provided by Giada De Laurentiis

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable oil cooking spray
1/3 cup honey
1/3 cup Dijon or whole-grain mustard
1 cup all-purpose flour
1 tablespoon kosher salt, plus extra for seasoning
3 large eggs, at room temperature, beaten
3 tablespoons hot sauce (recommended: Tabasco)
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 1/2 pounds chicken tenders, halved lengthwise
Olive oil, for drizzling
Kosher salt

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
  • Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
  • Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
  • Arrange the chicken on a platter and serve the honey-mustard alongside.

HONEY CHICKEN STIR-FRY



Honey Chicken Stir-Fry image

I'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. -Caroline Sperry, Allentown, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons cornstarch
1 tablespoon cold water
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (16 ounces) frozen broccoli stir-fry vegetable blend
Hot cooked rice, optional

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.

Nutrition Facts : Calories 249 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 455mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

HONEY-MUSTARD CHICKEN STIR-FRY



Honey-Mustard Chicken Stir-Fry image

Make and share this Honey-Mustard Chicken Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons natural-style peanut butter
4 teaspoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne
1 lb boneless skinless chicken breast, cut into thin strips
2 teaspoons canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
hot cooked rice (optional)

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.

Nutrition Facts : Calories 267.2, Fat 12.1, SaturatedFat 2.1, Cholesterol 72.6, Sodium 450.6, Carbohydrate 11.7, Fiber 1.9, Sugar 8, Protein 28.3

SPICY HONEY-MUSTARD CHICKEN STIR-FRY



Spicy Honey-Mustard Chicken Stir-Fry image

Peanut butter, lime juice, Dijon mustard and cayenne pepper boost the flavor in this tangy chicken dish from our Test Kitchen. Served with or without rice, it's a satisfying supper.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-fat peanut butter
4 teaspoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into thin strips
2 teaspoons canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
Hot cooked rice, optional

Steps:

  • In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 398mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

SPICY HONEY-MUSTARD CHICKEN STIR-FRY



Spicy Honey-Mustard Chicken Stir-Fry image

Peanut butter, lime juice, Dijon mustard and cayenne pepper boost the flavor in this tangy chicken dish from our Test Kitchen. Served with or without rice, it's a satisfying supper.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 15

2 teaspoons cornstarch
½ cup reduced-sodium chicken broth
2 tablespoons reduced fat peanut butter
4 teaspoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
2 teaspoons sesame oil
¼ teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
2 cups Hot cooked rice

Steps:

  • In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 35.7 g, Cholesterol 66.4 mg, Fat 9.3 g, Fiber 2.1 g, Protein 32.2 g, SaturatedFat 1.5 g, Sodium 330.7 mg, Sugar 7.7 g

HONEY-GARLIC CHICKEN STIR-FRY



Honey-Garlic Chicken Stir-Fry image

Honey-garlic chicken stir-fry--yeah, it's that good!

Provided by Alisa Provost

Time 30m

Yield 5

Number Of Ingredients 10

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
7 cloves garlic, sliced, or to taste
salt and ground black pepper to taste
4 tablespoons honey, or to taste
4 tablespoons soy sauce, divided, or to taste
2 (16 ounce) packages frozen Asian vegetable medley
1 cup sliced mushrooms
3 cups water
3 cups instant white rice (such as Minute®)

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.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88 g, Cholesterol 51.7 mg, Fat 9.1 g, Fiber 8.7 g, Protein 30.9 g, SaturatedFat 1.6 g, Sodium 864 mg, Sugar 14.3 g

BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE



Baked Spicy Chicken Tenders With Honey-Mustard Sauce image

This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.

Provided by Dedee Royale

Categories     Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces boneless chicken breasts, pounded thin and cut into strips
1/4 cup cornstarch
1/2 teaspoon salt
1 large egg, beaten till frothy
2 teaspoons hot sauce
4 tablespoons fine cornmeal
1/2 cup panko breadcrumbs
1 teaspoon cayenne pepper
1 tablespoon chili powder
olive oil, for drizzling
1/3 cup honey
1/3 cup Dijon mustard

Steps:

  • Place an oven rack in the center of the oven. Preheat to 425F degrees.
  • Spray a heavy baking sheet liberally with vegetable oil cooking spray.
  • In a small bowl place cornstarch.
  • In a 2nd small bowl whisk together egg, salt and hot sauce.
  • In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
  • Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
  • Dredge chicken in the cornmeal/bread crumb mixture, coating well.
  • Arrange in a single layer on prepared baking sheet.
  • Drizzle with a little olive oil.
  • Bake 15 minutes till crispy.
  • Blend honey and mustard together till smooth and serve with chicken tenders.

Tips:

  • To save time, use pre-cooked chicken or shrimp.
  • For a vegetarian option, substitute tofu or tempeh for the chicken.
  • If you like your stir-fry extra spicy, add a teaspoon or two of cayenne pepper or red pepper flakes.
  • Serve over rice, noodles, or quinoa.
  • Garnish with green onions, sesame seeds, or crushed peanuts.

Conclusion:

This spicy honey mustard chicken stir-fry is a quick and easy weeknight meal that's sure to please the whole family. It's packed with flavor, thanks to the combination of sweet, spicy, and tangy ingredients. Plus, it's a healthy meal that's low in calories and fat. So next time you're looking for a delicious and nutritious meal, give this recipe a try.

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