Sweet, Sticky and Spicy Chicken
By Addie
"This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie."
Ingredients
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1/4 cup low-salt soy sauce
- 2 teaspoons chopped fresh ginger root
- 2 teaspoons chopped garlic
- 2 tablespoons hot sauce
- salt and pepper to taste
- 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
- 1 tablespoon vegetable oil
Preparation
Step 1
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side.
Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
TIPS:
Dredge the chicken strips in flour before sauteing, which will help them brown better and help thicken the sauce.
Saute on med-high heat instead of medium. The heat called for in the recipe is not enough to sear the chicken.
Simmer the sauce while I preparing the chicken, then add to the chicken as called for - because it took much longer than 8-10 minutes called for in the recipe to reduce the sauce.
....................................
REVIEWS:
Always double the sauce and it is a weekly favorite w/ my beau and I. We've learned to leave out the chili sauce... first time was way too much and we cried while we ate but was still fantastic! Letting it cook longer will thicken the sauce also and really infuse the flavors.
Swapped out the vodka with regular cooking wine, and used chicken cutlets instead of whole breasts and seasoned with extra rosemary and poultry seasoning. . .the personal touches make it fantastic!
This was a good recipe but I think the soy sauce should be cut down by half. Also I added 1/2 cup water and some cornstarch to thicken the sauce up a bit. Turned out well but just a little too salty.
My husband and I loved it! We had to adjust the portions for hot sauce because of the type we used. This is great served with chow mien too!
I really appreciate the wonderful feedback from all the reviewers. I will definitely hold back on the hot sauces since we don't like too hot. And will definitely coat the chicken before cooking it. My only question is, do I use flour or corn starch? Will there be a taste difference? Thanks tor all the great tips. I can't wait to make this!
I did dredge the chicken in flour. I didn't use hot sauce, my family doesn't like it. I did add red and green peppers and mushrooms, which I added after browning the chicken. It turned out great!! Will definitely make this again!
Good, but didn't thicken as it should have.
So good. Made this last night for dinner and the BF loved it. I did coat the chicken in corn starch before browning so that helped a lot with the thickening of the sauce. Will definitely be making this again. Love Love Love it!!
After reading that some people said the sauce took too long to thicken and the chicken dried out, I got scared and doubled the amount of sauce. This was a mistake, as there ended up being an excess of sauce (even when I bumped up the number of chicken breasts to 6). Next time, I'd stick to the recipe's instructions for the amount of sauce to use, but also coat the chicken in flour, per other reviewer's recommendation. I really liked this recipe for the first couple bites (especially the kick from the hot sauce), but then I started to get salt overload. Next time: - I would still coat the chicken in flour (I used whole wheat flour to coat the chicken and don't think it made a difference in taste compared to using regular, all-purpose flour). - I'd try using low sodium salt and keeping the 1/4 cup, or halving the soy sauce and adding water. But it was way too salty as written. - I'd add in half an onion (sliced lengthwise), and 2-3 bell peppers, cut into 1-inch pieces This recipe still gets 4 stars because I can tell it's a great base recipe. I'm sure after tweaking it a little, it'll be even better!
This was pretty good and had just the right amount of spice. I followed the recommendations of others and battered the chicken in flour and cooked the sauce separate before adding to the browned chicken. It definitely got sticky because I added it to the chicken skillet on med-high heat, but burned very quickly. If I would make again I would definitely turn the heat down and just let it simmer for longer.
OMG, this is sooo good, quick and easy! I took a chance and did what others suggested and lightly floured strips, what a delicious dish! My son stated wow Mom can make Chinese Sesame Chicken, taste the same I must agree. My husband Mr. Picky even said this was a keeper, they both asked for seconds. I was in a rush and was able to make this for the first time and it took 45 min. Next time it will be 30 min. because I'm not reading and double checking recipe. I'm very pleased!
Delicious! I have to admit that I did tweak a bit by taking the suggestion to dredge the chicken in flour before cooking. I'm glad I did because it really did ensure for a nice sticky sauce. I doubled the sauce ingredients and used Sriracha (which in retrospect I shouldn't have doubled because WOW, talk about heat!). Next time around I'll still double the sauce but perhaps add a bit more sweet and a bit less heat.
Excellent recipe! I followed other reviewers suggestions of coating the chicken prior to sauteing. Instead of using flour, I coated the chicken with corn starch. It kept the moisture of the chicken in, while providing something for the sauce to hold on to and helped thicken it. I used sriracha for the hot sauce. I will be enjoying this for the next few days.
I like to add green onions at the end. Also, I never measure the Ginger and garlic but it's always good. This is my go-to recipe when I want a quick Asian-esque dish.
My husband absolutely LOVED this. It was a bit too spicy for my daughter and me...but that can be easily modified. Like many suggested, I dredged this in flour first and they came out great! I also sprinkled some sesame seeds at the end of cooking time. Definitely will make again.
Love this recipe! I dredged the chicken in flour and CORNSTARCH for that extra crispy fluffy chicken!! I just made the sauce on the side until it was the right thickness and when the chicken was done frying just tossed it with the sauce! came out perfect!
I have made this recipe several times. I love it and the best thing is so does my family. We love Asian style cuisine and this hits the spot every time. I top it with green onions and cashews. For those that are complaining about the taste, most recipes are versatile and you can add or subtract spices as desired. I added more hot sauce because I like it hotter, it's a simple fix. Thanks for the addition to my menu.
I followed other reviewers and floured the chicken before frying it, I skipped the oil and used cooking spray instead, cooking the chicken over med- high heat for about 8 minutes. For the sauce I followed the ingredients exactly. I read other reviews where people had issues getting the sauce to thicken so I combined a teaspoon of corn starch with 4 teaspoons of hot water and mixed it in with the sauce after pouring it into the pan. I let it simmer over low heat for about 5 minutes and it turned out great. Sticky, sweet and really spicy!