5 from 1 vote
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Asian Sticky Chicken

Better than take out (and probably better for you), this recipe for Asian-inspired sticky chicken is a tasty twist on weeknight dinner.

Course Main Course
Cuisine Asian
Keyword sticky chicken
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Calories 300 kcal
Author Buy This Cook That

Buy This

  • 4 chicken breasts boneless, skinless
  • 1 cup bottled Thai chili wing sauce
  • 1/2 cup water
  • 4 green onions chopped
  • 4 TB cornstarch
  • 3 - 4 TB vegetable oil for cooking the chicken
  • 2 TB Hoisin sauce
  • 2 TB soy sauce
  • 1 TB minced garlic
  • 1 tsp ground ginger
  • 1/2 tsp black pepper

Cook That

  1. Cut the chicken into bite sized pieces. In a large bowl, toss the chicken with cornstarch until all pieces are well coated.

  2. Heat 1 tablespoon of the vegetable oil in a large skillet or wok on medium high. When the oil starts to shimmer, quickly cook the chicken in batches until golden brown. Set the cooked pieces aside.
  3. Add more oil to the pan after each batch, and repeat until all chicken is cooked.
  4. In a medium bowl, combine the chili sauce, hoisin sauce, soy sauce, garlic, ginger, pepper and water. Whisk until well combined.
  5. Reduce heat to medium and return chicken to the skillet. Pour the sauce over the chicken. Cook to heat through, then reduce to low and simmer for 10 to 15 minutes until the chicken is tender and the sauce has thickened.
  6. Stir in the green onions, and cook an additional 5 minutes.
  7. Serve hot over cooked rice with steamed vegetables.
Nutrition Facts
Asian Sticky Chicken
Amount Per Serving (1 Serving)
Calories 300 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 96mg 32%
Sodium 1024mg 43%
Potassium 598mg 17%
Total Carbohydrates 29g 10%
Sugars 22g
Protein 33g 66%
Vitamin A 2.5%
Vitamin C 4.5%
Calcium 1.7%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.