Type what you have

Ingredients

• ✓ honey
• soy sauce
• lemon juice
• sesame seed
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
3. 3 Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.

By LLAVERTY

Ingredients

• ✓ honey
• canola oil
• garlic
• ketchup
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes.
3. 3 Stir in ketchup, honey, and soy sauce and bring to a boil.
4. 4 Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

By Belinda Carter McDowell

Ingredients

• ✓ honey
• chicken breast
• pineapple chunk
• pineapple juice
• soy sauce
• brown sugar
• ginger

Instructions

1. 1 Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

By nanny129

Ingredients

• ✓ honey
• chicken breast
• orange
• soy sauce
• garlic
• ginger
• black pepper

Instructions

1. 1 Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

By april leigh

Ingredients

• ✓ honey
• chicken
• onion
• soy sauce
• ginger root
• garlic
• green onion

Instructions

1. 1 Arrange chicken pieces in a 9x13-inch baking dish. Combine onion, soy sauce, honey, ginger, and garlic in a small bowl; spoon mixture over chicken. Cover the dish and refrigerate to marinate for 1 hour, turning chicken once.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Bake chicken with marinade in the preheated oven for 30 minutes. Turn chicken over and top with green onions, then continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARBALET

Ingredients

• ✓ honey
• pineapple juice
• ketchup
• brown sugar
• soy sauce
• hoisin sauce
• garlic
• ginger root

Instructions

1. 1 Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.

By Francine Lizotte Club Foody

Ingredients

• ✓ honey
• olive oil
• soy sauce
• rice vinegar
• water
• garlic
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Combine olive oil, soy sauce, rice vinegar, water, honey, garlic, and ginger in a 1-pint glass jar. Cover the jar with a tight-fitting lid; shake well.
3. 3 Remove the lid, then heat the jar in the microwave until honey is dissolved, about 1 minute. Allow to cool.
4. 4 Shake well before serving. Store covered in the refrigerator.

By DIETER_WEBER

Ingredients

• ✓ honey
• pork rib
• soy sauce
• sake
• olive oil
• water
• white rice
• green onion

Instructions

1. 1 Remove silverskin from back of ribs by sliding the pointed end of a meat thermometer under skin and pulling up. Pat ribs dry with paper towels and cut into individual ribs.
2. 2 Mix soy sauce, sake, and honey together in a small bowl and set aside.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Heat oil in a large Dutch oven over medium-high heat until hot. Sear ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate.
5. 5 Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
6. 6 Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
7. 7 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve ribs and sauce with white rice and sprinkle with green onions.

By YepRecipes

Ingredients

• ✓ honey
• sesame seed
• miso paste
• mirin
• soy sauce
• ginger
• oil
• salmon fillet

Instructions

1. 1 Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside.
2. 2 Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil.
4. 4 Coat salmon well in the miso sauce and place skin-side up on the baking pan.
5. 5 Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.

By A Day In the Kitchen

Ingredients

• ✓ honey
• soy sauce
• white wine vinegar
• sesame oil
• five-spice powder
• garlic
• ginger
• pork sparerib

Instructions

1. 1 Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
2. 2 Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
3. 3 Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

By Evanescence6

Ingredients

• ✓ honey
• shrimp
• garlic
• ginger
• soy sauce
• fish sauce
• vegetable oil
• green onion

Instructions

1. 1 Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
2. 2 Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
3. 3 Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
4. 4 Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
5. 5 Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

By John Mitzewich

Ingredients

• ✓ honey
• chicken wing
• water
• brown sugar
• soy sauce
• garlic
• ginger root
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange chicken wings evenly on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 35 to 45 minutes. Transfer wings to a baking dish and set aside.
4. 4 Mix together 2 1/2 cups water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan over medium-high heat; bring to a boil. Whisk together remaining 3/4 cup water and cornstarch in a small bowl until smooth; stir into soy sauce mixture and cook until thickened. Pour sauce over chicken wings to coat.
5. 5 Return wings to the oven and bake until sauce is bubbling and chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MomWhoCooks

Ingredients

• ✓ honey
• soy sauce
• sriracha
• olive oil
• ginger root
• garlic
• worcestershire sauce
• chicken breast
• cornstarch
• sesame seed

Instructions

1. 1 Stir honey, soy sauce, Sriracha, oil, ginger, garlic, and Worcestershire sauce together in a small bowl.
2. 2 Spread chicken in the bottom of a slow cooker. Add cornstarch and toss to coat. Pour honey-soy mixture over top and sprinkle with sesame seeds.
3. 3 Cook on Low until chicken is tender, no longer pink in the centers, and juices run clear, 3 to 4 hours.

By OnOnRU

Ingredients

• ✓ honey
• chicken breast
• lime
• ginger root
• coconut milk
• white sugar
• jasmine rice
• sesame oil
• coconut

Instructions

1. 1 In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
2. 2 In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
3. 3 In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
4. 4 Serve hot with the coconut rice on the side.

By RuggerDucky

Ingredients

• ✓ honey
• spaghetti
• canola oil
• sesame oil
• soy sauce
• salt
• red pepper flakes
• peanut
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a bowl.
2. 2 Combine canola oil, sesame oil, honey, soy sauce, salt, and pepper flakes in a microwave-safe bowl; mix to combine. Microwave on high powder for 30 seconds. Remove from the microwave and mix in peanuts and green onions. Pour over noodles and toss to coat.

By SuthernScott

Ingredients

• ✓ honey
• miso paste
• mirin
• rice wine
• soy sauce
• garlic
• ginger
• chicken thigh
• sesame seed

Instructions

1. 1 Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
2. 2 Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.

By mika707

Ingredients

• ✓ honey
• rice vinegar
• soy sauce
• sesame oil
• chili garlic sauce
• garlic
• salt
• chicken thigh
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt together in a bowl. Pour 1/2 of the marinade into a resealable plastic bag; retain the other 1/2 of the marinade for the sauce. Place chicken thighs into the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour, turning the bag once or twice.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Meanwhile, pour reserved marinade into a saucepan over medium heat. Bring to a boil and simmer, stirring often, until thick, 3 to 5 minutes; set sauce aside.
4. 4 Remove chicken thighs from the marinade and shake off excess. Discard used marinade. Place chicken thighs into a 9x13-inch baking dish; brush with 1/3 of the thickened marinade from the saucepan.
5. 5 Bake in the preheated oven for 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes.
6. 6 Bring sauce back to a boil for 1 minute; serve over chicken and sprinkle with green onions.

By Essanaye

Ingredients

• ✓ honey
• udon noodle
• soy sauce
• sriracha sauce
• rice vinegar
• bacon
• kimchi
• garlic
• sesame oil
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
2. 2 Meanwhile, mix honey, soy sauce, Sriracha, and rice vinegar together in a bowl.
3. 3 Cook bacon in a large pan over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add honey-soy sauce mixture, udon noodles, and sesame oil; stir well. Remove from the heat and transfer to a plate. Top with scallions.

By chpmnk42

Ingredients

• ✓ honey
• chicken thigh
• garlic powder
• salt
• black pepper
• garlic
• water
• rice wine vinegar
• soy sauce

Instructions

1. 1 Season chicken with garlic powder, salt, and pepper.
2. 2 Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
3. 3 Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

By ERIKIM21

Ingredients

• ✓ honey
• chicken breast
• soy sauce
• ketchup
• onion
• vegetable oil
• garlic powder
• water
• cornstarch
• sesame seed

Instructions

1. 1 Spread chicken evenly in a slow cooker. Stir together honey, soy sauce, ketchup, onion, oil, and garlic powder in a bowl; pour over chicken.
2. 2 Cook on Low for 3 to 4 hours or High for 1 1/2 to 2 1/2 hours.
3. 3 Remove chicken from sauce to a cutting board; set aside.
4. 4 Stir together water and cornstarch in a small bowl until smooth; stir into sauce in the slow cooker.
5. 5 Cook on High until sauce is slightly thickened, about 10 minutes.
6. 6 Cut chicken into bite-sized pieces; stir into sauce. Sprinkle with sesame seeds.

By Boadecea

Ingredients

• ✓ honey
• olive oil
• mushroom
• green bean
• rice vinegar
• soy sauce
• sesame oil
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Add green beans and cook until bright green, about 3 minutes. Drain off excess water, if needed.
2. 2 Add vinegar, soy sauce, honey, sesame oil, hot sauce, salt, and pepper; saute until mushrooms are soft and beans are well coated, about 3 more minutes. Serve.

By Laura Cotnoir

Ingredients

• ✓ honey
• salmon fillet
• garlic
• soy sauce
• rice vinegar
• sriracha sauce
• sesame oil
• ginger paste
• sugar snap pea
• mushroom
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
2. 2 Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
3. 3 Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ honey
• chicken breast
• chicken thigh
• tamari
• soy sauce
• garlic
• ginger root
• rice vinegar
• tapioca flour
• water

Instructions

1. 1 Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
2. 2 Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks.
3. 3 Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes.
4. 4 Pour sauce over pulled chicken and mix well.

By A Day In the Kitchen

Ingredients

• ✓ honey
• soy sauce
• water
• garlic
• red pepper flakes
• sesame oil
• chicken breast
• water
• cornstarch
• sesame seed
• green onion

Instructions

1. 1 Whisk honey, soy sauce, water, garlic, and red pepper flakes together in a small bowl; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Adjust for medium heat and add sesame oil. Cook chicken in batches in the hot oil, stirring occasionally, until browned, 3 to 5 minutes.
3. 3 Return all chicken to the pot and stir in honey-soy mixture. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Mix together cold water and cornstarch in a small bowl until smooth; stir into the pot. Select Saute function, adjust for low heat, and bring to a simmer. Stir constantly until sauce has thickened, 1 to 2 minutes. Sprinkle with sesame seeds and green onions.

By Theresa Lien

Ingredients

• ✓ honey
• ketchup
• olive oil
• sesame seed
• soy sauce
• lemon juice
• sriracha sauce
• salt
• black pepper
• garlic powder
• ginger
• chicken breast

Instructions

1. 1 Mix honey, ketchup, oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a medium bowl until well combined. Add chicken pieces and stir to coat. Cover the bowl and refrigerate for 2 to 6 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Transfer chicken and sauce into an oven-proof dish.
4. 4 Bake in the preheated oven for 8 minutes. Remove from the oven and turn chicken pieces over. Continue baking until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ honey
• tamari
• sesame oil
• mirin
• rice wine vinegar
• ginger
• green onion
• garlic
• tuna steak
• sesame seed
• olive oil

Instructions

1. 1 Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
2. 2 Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
3. 3 Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

By Nettie

Ingredients

• ✓ honey
• long-grain white rice
• water
• olive oil
• soy sauce
• white vinegar
• thyme
• paprika
• cayenne pepper
• allspice
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
3. 3 In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
4. 4 Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
5. 5 Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

By Heather

Ingredients

• ✓ honey
• water
• soy sauce
• brown sugar
• garlic
• ginger
• shrimp
• pineapple
• skewer
• cilantro
• sesame seed

Instructions

1. 1 Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
3. 3 Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

By France Cevallos

Ingredients

• ✓ honey
• chicken breast
• salt
• black pepper
• all-purpose flour
• red pepper flake
• garlic powder
• onion powder
• soy sauce
• sesame oil
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Cut chicken breasts into 1/4-inch thick slices; cut slices to 1 1/2 inches in length. Season with salt and pepper.
3. 3 Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss until well coated.
4. 4 Add soy sauce, sesame oil, and honey; stir to coat.
5. 5 Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and the juices run clear, 10 to 15 minutes.

By Alyson Petruncio

Ingredients

• ✓ honey
• soy sauce
• sesame oil
• sriracha sauce
• garlic
• ginger
• chicken thigh
• yellow squash
• red onion
• green bell pepper
• button mushroom
• cilantro

Instructions

1. 1 Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger purée together in a large bowl until well combined. Add chicken; stir to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Reserve remaining marinade. Thread chicken onto metal skewers; place on a platter.
4. 4 Add squash, onion, bell pepper, and mushrooms to marinade; stir until evenly coated. Thread squash, onion, bell pepper, and mushrooms onto skewers; place on the platter with chicken.
5. 5 Cook chicken and vegetable skewers on the preheated grill for 20 minutes, flipping halfway. Transfer skewers to a clean platter; garnish with cilantro.

By Soup Loving Nicole