SWEET, STICKY AND SPICY CHICKEN
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.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- 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.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SWEET AND SPICY CHICKEN DRUMETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 3h52m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.
- Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
- Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
- Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.
- Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.
SWEET STICKY AND SPICY CHICKEN
This recipe is very easy to make and takes very little time. Guaranteed to be a hit the whole family will love.
Provided by LindaPulley619
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl and set aside.
- 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 2 minutes each side. Pour the sauce over the chicken. Simmer uncovered 10 - 15 minutes until the sauce thickens.
- Serve with rice and vegetable of your choice.
Nutrition Facts : Calories 224.7, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1330.5, Carbohydrate 14, Fiber 0.2, Sugar 12.5, Protein 27.1
SWEET STICKY AND SPICY CHICKEN
This chicken dish uses boneless skinless chicken breast and tastes delicious. It's great as an appeitizer or as a main dish served over rice and with a veggie.
Provided by barefootmommawv
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- 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.
Nutrition Facts : Calories 220.2, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 1100, Carbohydrate 15.4, Fiber 0.2, Sugar 14, Protein 17.2
SWEET, STICKY AND SPICY CHICKEN
Make and share this Sweet, Sticky and Spicy Chicken recipe from Food.com.
Provided by swalsh81
Categories Chicken
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- 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.
Nutrition Facts : Calories 218.2, Fat 6.4, SaturatedFat 1.1, Cholesterol 72.6, Sodium 1138.9, Carbohydrate 13.7, Fiber 0.2, Sugar 12.3, Protein 26.1
SWEET AND SPICY STICKY WINGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Spray a large rimmed sheet tray with nonstick spray.
- Place the chicken on the sheet tray and sprinkle lightly with salt and pepper. Bake until cooked through and crisp, about 45 minutes.
- Meanwhile, combine the honey, soy sauce, vinegar, butter, garlic, chipotle and ginger together in a medium saucepan. Bring to a simmer and cook on low until thick and syrupy, about 15 minutes.
- Add the cooked wings to the bowl of sauce. Toss until completely coated. Add to a platter and sprinkle with the green onions.
SWEET & SPICY STICKY CHICKEN
Moist chicken thighs coated in a thick sweet and spicy Asian sauce coat. Incredible! Our family loved it!! I even used frozen thighs right into the pan. Serve with Jasmine rice and sauteed snap peas. Recipe from Fine Cooking Magazine
Provided by lisar
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the brown sugar, fish sauce, water, rice wine vinegar, soy sauce, ginger, garlic, black pepper and crushed red chile flakes.
- Heat oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes.
- Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, turning the thighs occasionally for about 20 minutes.
- Then turn the heat back up to high and cook for another 5 to 10 minutes until sauce thickens and slightly browns chicken. Garnish with cilantro.
Nutrition Facts : Calories 315.7, Fat 8.9, SaturatedFat 2, Cholesterol 114.5, Sodium 1734.3, Carbohydrate 29.5, Fiber 0.6, Sugar 27.4, Protein 29.1
SWEET & SPICY CHICKEN
This recipes comes from me trying to "fix" another recipe on the site but it ended up being a whole new recipe. I think it turned out very well, and It's something we really enjoy. Make it as sweet or spicy as you like by messing with the amounts of brown sugar (not the molasses!) and chili flakes. Enjoy! This recipe includes sauce for rice but be careful, if you cook it too long the chicken will soak up the sauce fast, if your looking for more of a sticky glaze, cook it a little longer and leave the lid off during most of the cooking. I have only made it sticky without the vegetables added, so if your worried about overcooking, wait to add or cook them separately. I would also suggest chopping into pieces when raw and pan frying the chicken to help seal it some so it doesn't break down as much when cooking. I would be wary reducing the amount of water to reduce cooking time, as it changes the flavor, and not for the better IMHO.
Provided by Michelle_My_Belle
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place all sauce ingredients in a large chefs pan or anything large with a lid.
- Cook on medium heat, stirring constantly, until slightly bubbly and combined.
- Add chicken and vegetables, if desired, Stir to coat.
- Cook on medium/high heat, covered, for 20-30 minutes (stirring every 10 minutes, more if its a pan that sticks) or until desired thickness is achieved and chicken (and veggies) are heated through.
- I like it served over rice.
SWEET & STICKY CHICKEN BREASTS
Make and share this Sweet & Sticky Chicken Breasts recipe from Food.com.
Provided by Starshine Michelle
Categories One Dish Meal
Time 2h5m
Yield 6 Breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large ziploc bag.
- Shake and squeeze the contents of the bag to dissolve the brown sugar and honey.
- Add the breasts to the bag and seal, squeezing out as much air as you can.
- Marinate in the refrigerator for 2 hours.
- Preheat the oven to 450*F. Line a rimmed baking sheet with aluminum foil.
- Remove the chicken from the bag, reserving the marinade, and arrange them on the prepared baking sheet.
- Bake until the skin is carmelized and very dark in spots, 30-35 minutes.
- Meanwhile, place the marinade in a small saucepan.
- Bring the marinade to a boil, then reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
- Use a pastry brush to brush some of the cooked marinade on the cooked chicken.
- Place the cooked chicken on a serving platter.
- If using, sprinkle the sesame seeds and parsely over the chicken.
Nutrition Facts : Calories 477.8, Fat 15.8, SaturatedFat 4.5, Cholesterol 108.9, Sodium 789.1, Carbohydrate 46.4, Fiber 0.2, Sugar 44.4, Protein 37.1
SWEET & STICKY CHICKEN NOODLES
Turn your kids into cooking enthusiasts in no time, with this simple recipe for childen aged 5-9
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Pull the chicken into strips, then cut it into chunks small enough to pick up on a fork. Put in a large bowl.
- Use your scissors to snip the hairy root ends off the spring onions and throw away. Snip the rest of the spring onion into pieces. Add to the chicken.
- Use scissors or a small knife to cut the pepper into strips and then pieces. Like the chicken you want the pieces to be small enough to pick up.
- Measure the soy sauce, sesame oil (or seeds) and honey into the bowl, mix together. Ask a grown-up helper to cook the noodles at the same time.
- Tip the hot noodles into the bowl and mix everything together with a large spoon or pair of tongs.
- Divide the noodles between 2 bowls and add some fresh coriander to each one, if you like it.
Nutrition Facts : Calories 500 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.81 milligram of sodium
MOM'S STICKY CHICKEN FROM 1972
My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!
Provided by Cheryl Christensen Falkner
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g
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