Sticky Asian Chicken Recipe

4.5 2 2
Sticky Asian Chicken Recipe
Sticky Asian Chicken Recipe photo by Taste of Home
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Sticky Asian Chicken Recipe

Read Reviews
4.5 2 2
Publisher Photo
As a working mom with three children, I need dishes that hit the spot and come together fast. I double this Asian-style chicken because leftovers are awesome. —Jennifer Carnegie, Lake Oswego, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon canola oil
  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/3 cup soy sauce
  • 1/3 cup white wine or reduced-sodium chicken broth
  • 3 tablespoons sugar
  • 3 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3 tablespoons water

Directions

In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm.
Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
Originally published as Sticky Asian Chicken in Simple & Delicious August/September 2016

Nutritional Facts

1 chicken thigh with 1 tablespoon sauce: 229 calories, 11g fat (2g saturated fat), 76mg cholesterol, 881mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 23g protein.

  • 1 tablespoon canola oil
  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/3 cup soy sauce
  • 1/3 cup white wine or reduced-sodium chicken broth
  • 3 tablespoons sugar
  • 3 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  1. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
  2. In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm.
  3. Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken. Yield: 6 servings.
Originally published as Sticky Asian Chicken in Simple & Delicious August/September 2016

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Reviews forSticky Asian Chicken

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MY REVIEW
shannondobos User ID: 5115022 252163
Reviewed Aug. 3, 2016

"This recipe was absolutely delicious, and I will definitely be making it again. I followed the recipe exactly as written, but next time I will use low sodium soy sauce, purely to make it a bit more healthy. The kids also loved the sauce. I agree with the previous reviewer - some stir fried veggies would be awesome with this!"

MY REVIEW
AllisonO User ID: 7446023 251905
Reviewed Jul. 26, 2016

"This is a great take-out-style dish that you can make just as quickly (and less expensively!) at home! I used boneless, skinless chicken breasts instead of thighs, and the dish turned out really well. I would suggest using a low-sodium soy sauce or adding a bit of extra sugar, as the results were a little more salty than I prefer. I also suggest doubling the sauce part of the recipe as you'll want to use it over rice and serve extra with the chicken. The next time I make this, I plan to add some stir-fry veggies to the sauce."

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