Go Back
+ servings
Print Recipe
5 from 7 votes

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 Time5 mins
Cook Time15 mins
marinading20 hrs
Total Time20 mins
Course: Dinner
Cuisine: Asian
Keyword: Asian chicken, takeout
Servings: 4 people
Calories: 275kcal
Author: Anna


  • 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


  • In a small bowl, whisk together soy sauce, sugar, chili paste, garlic and ginger.
  • Cut chicken breasts in half horizontally. Place in a freezer bag. Add half of the sauce mixture. reserve the rest.
  • Close the freezer bag and place in a fridge for 6 to 24 hours to marinade.
  • Preheat oven to broil.
  • 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.
  • 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.
  • Drizzle cooked chicken with sauce.


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.


Calories: 275kcal | Carbohydrates: 18g | Protein: 38g | Fat: 4g | Cholesterol: 108mg | Sodium: 1795mg | Potassium: 733mg | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 31mg | Iron: 1.7mg