• 1 lb. chicken tenders
  • 3 TBLS hot honey
  • 1/2 C olive oil
  • 3 TBLS paprika
  • few dashes of crushed red pepper
  • 4 cloves garlic, minced
  • 2 TBLS orange blossom honey
  • juice of one lemon
  • kosher salt/pepper
  • 3/4 lb fresh green beans
  • 1 C walnuts
  • steamed rice
  • 1 TBLS coconut oil
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I’m typically not much of a honey lover. However, I happened upon this spicy version of honey at Magnolia Emporium a few months ago, Mike’s Hot Honey So, I created this recipe for Spicy Honey Walnut Chicken.

I used it in a shrimp recipe that received rave reviews. Click here to check out my recipe for Spicy Shrimp with Brussels Sprouts. I decided to see what I could create with chicken. Keep in mind you could substitute the chicken with shrimp, pork, salmon or even beef.

In a bowl, combine the hot honey, olive oil, paprika, crushed red pepper, garlic, orange blossom honey, lemon juice, salt and pepper. Cut the chicken into bite size pieces and add to the bowl with the marinade.

Allow the chicken to marinate for at least an hour. Overnight is fine too.

Chicken with Marinade

Prepare you favorite rice while the chicken is marinating. I used jasmine rice.

Cut the green beans into one inch pieces. Heat a cast iron skillet to medium high with the coconut oil. Add the green beans and sear for about 4 minutes…they should turn slightly golden brown…but still have that snap. Remove green beans and reserve.

To the same pan, add about the walnuts and brown for about a minute…be sure to watch these carefully and keep stirring. Nuts can burn easily. Remove nuts from pan and reserve with the green beans.

Add the chicken with the marinade to the cast iron pan. Brown until the chicken is fully cooked and marinade has caramelized. This should take about 6 to 8 minutes.

Add the green beans and walnuts to the pan with the chicken…toss to heat through and serve on top of your cooked rice…ENJOY!

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