This sticky chicken recipe turns out spicy, sweet, and tastes delicious. It’s great as an appetizer or as a main dish served with rice and a veggie.
PREPARATION TIME
Ingredients
¼ cup soy sauce
2 tablespoons honey
2 tablespoons hot sauce
1 tablespoon brown sugar
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
4 skinless, boneless chicken breast halves – cut into 1/2 inch strips
salt and pepper to taste
1 tablespoon vegetable oil
Directions
Whisk soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl; set sauce aside.
Lightly season chicken with salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken; cook and stir until browned, about 1 minute per side. Pour sauce over chicken; simmer, uncovered, until sauce thickens, 8 to 10 minutes.
Editor’s Note:
If you saw this recipe in the “Vegetable Insurgency” article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 1/2 pound of broccoli florets to it. If you want to add the crunch of crisp-tender broccoli to this dish, add the florets in Step 3 when you brown the chicken strips.
Nutrition Facts (per serving)
| 232 | Calories |
| 9g | Fat |
| 14g | Carbs |
| 23g | Protein |
