The other night I was texting my most awesome of friends, Jay. She mentioned she was making something called “Sticky Chicken.” “Sticky Chicken you say? I must know more” I texted back. Jay was kind enough to take a picture of the recipe and email it to me so that I too could find out about Sticky Chicken. The above is the original recipe that I received. I always think a good recipe can be spotted by the amount of stains on it. If it’s stained, it must get used a lot…clearly this one will be a keeper!
Here is what it says:
2 1/2 tbsp brown sugar
3 tbsp honey
1/2 c soy sauce (WATCH this…I did have one person say it was too salty.)
2 tsp chopped fresh ginger (I used 1/2 tsp powdered)
2 tsp chopped garlic
2 tbsp hot sauce
1 tsp cornstarch
2 tbsp water
4 boneless, skinless chicken breast cut into 1″ pieces
1-2 tbsp oil
Salt and pepper to taste
2 cups cooked rice
So, in a medium sized bowl, mix the top 6 ingredients together. In a separate, smaller bowl, mix the water and corn starch. In a large pan, heat the oil. Add the chicken and brown on both sides. You may have to do this in 2 batches depending on the size of your pan. Once the chicken is browned on both sides, add the sauce to the pan and simmer the chicken in the sauce for about 8-10 minutes or until the chicken is cooked through. Add the cornstarch/water mixture and let the sauce simmer until it’s thickened a little.
You could serve this over noodles, but I served mine over white rice and I think that’s what Jay did too. Add a side of roasted broccoli or stir fried veggies and you’re all set!