Sticky Asian Chicken Recipe
This Sticky Asian Chicken Recipe is SO EASY! Sweet, savory, and spicy chicken glazed to perfection for quick weeknight meals or impressing guests.
Equipment
- Large Skillet or Wok
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
- Serving platter
Ingredients
- 1/2 cup low-sodium soy sauce
- 1 cup packed brown sugar
- 1 to 3 tablespoons chili paste adjust based on spice preference
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1.5 lbs boneless, skinless chicken breasts or thighs choose thighs for juiciness or breasts for leaner option
- chopped green onions or parsley for garnish
Instructions
- Start by cutting the boneless, skinless chicken into bite-sized pieces for quicker cooking and better glaze coating.
- In a bowl, whisk together the low-sodium soy sauce, packed brown sugar, chili paste, minced garlic, and minced ginger until well combined to create the glaze.
- Heat a large skillet or wok over medium-high heat with a drizzle of oil. Add the chicken pieces and sauté for 5-7 minutes until browned and cooked through.
- Pour the sauce over the cooked chicken in the skillet. Stir to coat evenly and simmer for 5-10 minutes to thicken the sauce and create a sticky consistency.
- Remove from heat, garnish with chopped green onions or parsley, and serve hot over rice or with your favorite vegetables.
Notes
- Marinate the chicken in the sauce for 15-30 minutes to enhance flavor if time permits.
- Watch the heat carefully to avoid burning the sticky sauce; adjust as needed.
- Taste and adjust sweetness or spice by adding more brown sugar or chili paste during cooking.
- Substitute tamari or coconut aminos for a gluten-free version.
- Try tofu or tempeh for a vegetarian or vegan alternative.