Sweet & Spicy Sticky Chicken
A delightful dish of tender chicken strips coated in a sweet and spicy sauce.
Equipment
- large nonstick skillet For cooking the chicken.
- Small saucepan For preparing the sauce.
Ingredients
Main Ingredients
- 1.25 pounds boneless, skinless chicken breasts, cut into strips
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 0.25 cup low sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 0.5 tablespoon sriracha hot sauce
- 2 teaspoons chopped fresh ginger
- 2 cloves garlic, minced
Instructions
- Season the chicken strips with salt and pepper, then place them in a plastic bag with 1/3 cup cornstarch. Seal the bag and shake until the chicken is well coated. Shake off any excess cornstarch.
- Heat oil in a large nonstick skillet over medium-high heat. Add the chicken in batches, ensuring not to overcrowd the pan. Cook until golden and cooked through, about 5 minutes per side.
- While the chicken cooks, prepare the sauce. In a small saucepan, combine soy sauce, honey, brown sugar, sriracha, ginger, garlic, and 1 teaspoon cornstarch. Whisk together and heat over medium heat until thickened.
- Return all the cooked chicken to the skillet and pour the sauce over the top. Simmer for a couple of minutes until the chicken is coated and sticky.
Notes
For added veggies, toss in some bell peppers, snap peas, or broccoli when cooking the chicken for a complete meal. No alcoholic drinks allowed, please substitute with a non-alcoholic option.