Sticky Asian Chicken recipe
Quick and easy chicken marinaded and broiled with sweet and spicy sauce. Perfect over rice or on salad!
This recipe is published with permission from "The Weekday Lunches & Breakfasts Cookbook" by Mary Younkin.
Prep Time 5 minutes
Cook Time 15 minutes
marinading 20 hours
Total Time 20 minutes
Servings 4 people
Calories 275 kcal
Ingredients
- 3/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1 to 3 tablespoons chili paste
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1.5 lbs boneless skinless chicken breasts or thighs
- chopped green onions or parsley for garnish
Instructions
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In a small bowl, whisk together soy sauce, sugar, chili paste, garlic and ginger.
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Cut chicken breasts in half horizontally. Place in a freezer bag. Add half of the sauce mixture. reserve the rest.
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Close the freezer bag and place in a fridge for 6 to 24 hours to marinade.
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Preheat oven to broil.
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Line a large baking sheet with aluminum foil and arrange chicken on sheet. Broil chicken for 4 to 5 minutes on each side, until done. The inside should no longer be pink and the juices run clear.
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While chicken is broiling, pour remaining sauce mixture in a medium saucepan and cook over medium heat for 3 to 4 minutes, until it thickens a little and is slightly reduced. Remove from heat and keep to serve with finished dish.
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Drizzle cooked chicken with sauce.
Recipe Notes
Mary recommends using at least 3 tablespoons of chili paste to truly make this a sweet and spicy flavor combo. You can go up to 6 tablespoons, depending on your preferences.
I halved the recipe for our family but feel free to use full amounts, as stated in the cookbook.
Nutrition Facts
Sticky Asian Chicken recipe
Amount Per Serving
Calories 275
Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 108mg36%
Sodium 1795mg78%
Potassium 733mg21%
Carbohydrates 18g6%
Sugar 14g16%
Protein 38g76%
Vitamin A 50IU1%
Vitamin C 2.5mg3%
Calcium 31mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.