I need a recipe for honey mustard chicken, or something similar.?!


Question: I like honey mustard, too. I do have a recipe I could recommend. I got this recipe watching my dad cook. He didn't measure the ingredients, just a little this and a little that. But instead of sugar which he used, I prefer Stevia.

My sister and brother-in-law have a Meyer's lemon tree in their backyard which means more juicy lemons than they can use. That's where I got the lemons.

You need a medium to large steamer (they sell them at the Asian restaurant supply store and some Asian Supermarkets) and an acid resistant glass dish that also fits into the steamer. Mostly I use a 9" glass deep pie plate. Today I'm using a round Corning covered casserole because the sides are higher. It just barely fits in my steamer. I also have a wire with handle plate lifting gadget purchased from the same store which will grab the hot dishes or plates from inside the steamer enabling a person to get the food out without risk of burns..

Wash, pat dry some chicken pieces, today I have a baking dish of of 8 thighs. Pour about 1/2 cup of regular soy sauce over the thighs, add sweetener -- about 1 tsp of Stevia (also can substitute granulated sugar),

Rinse three medium sized lemons and one tiny lemon and in a plate (so I can catch all the juices), slice them into 1/4 inch rounds. Pour all the lemons including seeds, peel and juices into the dish over the chicken pieces: they can be chicken wings, or breasts, or thighs, doesn't matter.

Carefully coat the chicken in the marinade. I turn it several times to make sure all pieces have been coated. Then arrange the dish so that most of the lemon pieces cover the chicken meat. Place in steamer and cook on medium heat until chicken is done.

Delicious steamed Lemon Chicken

Chicken pieces
Soy Sauce
Fresh lemon slices
Little sugar

We serve this with steamed rice and steamed broccoli.


Answers: I like honey mustard, too. I do have a recipe I could recommend. I got this recipe watching my dad cook. He didn't measure the ingredients, just a little this and a little that. But instead of sugar which he used, I prefer Stevia.

My sister and brother-in-law have a Meyer's lemon tree in their backyard which means more juicy lemons than they can use. That's where I got the lemons.

You need a medium to large steamer (they sell them at the Asian restaurant supply store and some Asian Supermarkets) and an acid resistant glass dish that also fits into the steamer. Mostly I use a 9" glass deep pie plate. Today I'm using a round Corning covered casserole because the sides are higher. It just barely fits in my steamer. I also have a wire with handle plate lifting gadget purchased from the same store which will grab the hot dishes or plates from inside the steamer enabling a person to get the food out without risk of burns..

Wash, pat dry some chicken pieces, today I have a baking dish of of 8 thighs. Pour about 1/2 cup of regular soy sauce over the thighs, add sweetener -- about 1 tsp of Stevia (also can substitute granulated sugar),

Rinse three medium sized lemons and one tiny lemon and in a plate (so I can catch all the juices), slice them into 1/4 inch rounds. Pour all the lemons including seeds, peel and juices into the dish over the chicken pieces: they can be chicken wings, or breasts, or thighs, doesn't matter.

Carefully coat the chicken in the marinade. I turn it several times to make sure all pieces have been coated. Then arrange the dish so that most of the lemon pieces cover the chicken meat. Place in steamer and cook on medium heat until chicken is done.

Delicious steamed Lemon Chicken

Chicken pieces
Soy Sauce
Fresh lemon slices
Little sugar

We serve this with steamed rice and steamed broccoli.

INGREDIENTS:

* 1 cup pineapple juice
* 3/4 cup honey
* 1/2 cup Dijon mustard
* 1 teaspoon ground ginger
* 2 tablespoons cornstarch
* 1/4 cup cold water
* 1 (3 1/2) pound broiler-fryer chicken, cut up


DIRECTIONS

1. In a small saucepan, combine pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; whisk into honey mixture. Cook, stirring constantly, for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired. Brush chicken with remaining glaze. Grill, covered, over medium-low coals for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired.

I look on the website all recipes when I need options-there are several recipes for the same things. I think it is allrecipes.com.

this is delicious: coat your chicken with a honey mustard like marie's honey mustard salad dressing, and roll in french's french fried onions that have been crushed up. bake at 350 for about 20 minutes. very good twist on honey mustard chicken.





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