Sweet and Spicy Sticky Chicken Recipe
This Sweet and Spicy Sticky Chicken recipe is a flavor-packed dish that combines the perfect balance of sweet and heat. Tender pieces of chicken are coated in a sticky, savory sauce that will have you coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
For the Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon ketchup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon vegetable oil
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- In a medium bowl, prepare the sauce: Whisk together honey, soy sauce, rice vinegar, sriracha, ketchup, garlic, and ginger. Set aside.
- Cook the chicken: Heat vegetable oil in a large skillet. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add the sauce: Pour the sauce mixture into the skillet with the chicken. Bring to a simmer.
- Thicken the sauce: Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens and coats the chicken.
- Garnish and serve: Remove from heat, garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- Adjust the level of sriracha to taste for more or less heat.
- This dish reheats well and makes great leftovers for meal prep.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 20g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
