Sweet, Sticky and Spicy Chicken

Sweet, Sticky and Spicy Chicken

2179
kate 22

"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 22 m {{adjustedServings}} servings 232 cals

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Nutrition

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  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  2. Lightly salt and pepper the chicken strips.
  3. 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.
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Footnotes

  • 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 lb. 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.
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Reviews 2179

  1. 2935 Ratings

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rebecca
12/14/2007

Sweet...yes. Spicy...yes. Sticky...no Very good flavor but I had the same problem other reviewers mentioned about the sauce not thickening up. I will make it again with the following changes: 1. Dredging the chicken strips in flour before sauteing, which will help them brown better and help thicken the sauce. 2. Saute on med.-high heat instead of medium. The heat called for in the recipe is not enough to sear the chicken. 3. Simmer the sauce while I am preparing the chicken, then add to the chicken as called for. Because, it took much longer than 8-10 minutes to reduce the sauce, and the chicken dried out. I should add my husband loved this recipe. The flavors are good. Thanks.

MAMASPICE
10/6/2008

A-MA-ZING...simply amazing! I followed the advice of other reviewers and dredged the chicken in flour first. Then I sauteed an onion and some peppers and set aside. Next was to quickly sear/brown bite-sized pieces of chicken (you want that crunchy coating) and added the sauce and cooked veggies to simmer. For the hot sauce you MUST use Sriracha Hot Chili Sauce (Rooster Sauce). It MAKES the dish. My chicken was sticky, sweet and spicy just the way it was supposed to be. What an amazing flavor profile. I'm thrilled with this recipe!

Christy Vella Noland
1/24/2008

AWESOME AWESOME chicken. Used ground ginger and 1 tbs. of hot sauce but could hardly taste it. If you like spicey, use both. My came out VERY sticky! Here's what I did: cut up chicken into small chuncks, put in bag with flour and shake until lightly coated. Put in frying pan at #8 of 10...very hot, until started to really brown. Took several minutes. Then I added the sauce, tossed, dropped to #3 and put lid on until rice was done, probably 15 minutes. Continue to use the same pan even though the chicken sticks and burns on the botton!!!! All that stuff makes it sticky! Will make again and again!