Sweet & Spicy Sticky Chicken (Print Version)
# Ingredients:
→ Chicken and Coating
01 -
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
1/3 cup cornstarch
05 -
1 teaspoon cornstarch
→ Cooking Oil
06 -
2 tablespoons vegetable oil
→ Sauce
07 -
1/4 cup low sodium soy sauce
08 -
3 tablespoons honey
09 -
1 tablespoon brown sugar
10 -
1/2 tablespoon sriracha hot sauce
11 -
2 teaspoons chopped fresh ginger
12 -
2 cloves garlic, minced
# Instructions:
01 -
Season chicken strips on both sides with salt and pepper. Place the chicken in a plastic bag with 1/3 cup of cornstarch. Seal and toss until coated, then shake off any excess.
02 -
Warm oil in a large nonstick skillet over medium-high heat. Once shimmering, add the chicken. Cook in batches if necessary to avoid overcrowding. Brown chicken strips until golden and cooked through, about 5 minutes per side.
03 -
In a small saucepan, combine soy sauce, honey, brown sugar, sriracha, ginger, garlic, and 1 teaspoon of cornstarch. Whisk together and bring to a bubble over medium heat until thickened.
04 -
Transfer all cooked chicken back to the skillet. Pour the sauce over the top and simmer for a couple more minutes until the chicken is coated and sticky.
# Notes:
01 -
Add broccoli florets if desired. Include 1/2 pound of crisp-tender broccoli with the chicken and sauce for an added vegetable.