Wednesday, April 11, 2012

Sweet and Spicy Chicken

Here is a recipe I've been using for a couple of years now. You can make it as spicy as you can handle. I have an 8-year-old daughter so I don't make it very spicy at all. It's great served over steamed rice.

adapted from Sweet, Sticky and Spicy Chicken on

1.5 - 2 lbs. chicken breast tenders (or b/s breasts, cut into strips)
2 Tbsp. brown sugar
1/4 cup honey
1/2 cup low-sodium soy sauce
1 Tbsp. minced garlic
1 Tbsp. grated fresh ginger (or 1 tsp. ground ginger)
dash or two of hot sauce (or more if you like it spicy!)
salt & pepper, to taste
1 Tbsp. cornstarch
1 Tbsp. vegetable oil
1 green onion, sliced - optional

In a bowl, whisk together the brown sugar, honey, soy sauce, garlic, ginger, and hot sauce. Sprinkle tenders with salt and pepper. Heat oil in a large skillet over med-high heat. Brown tenders on both sides and remove to a plate. Reduce heat to medium and add sauce to skillet. Once it begins to boil, whisk in cornstarch mixed with 1 Tbsp. water, until desired consistency. Return chicken to skillet and stir to coat. Continue to cook until chicken is no longer pink. Garnish with sliced green onion, if desired.

No comments: