Sticky Asian Chicken
Ingredients:
4 boneless, skinless chicken breasts or thighs
2 tbsp olive oil or sesame oil (for cooking)
Salt and pepper, to taste
For the Sauce:
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
1 tbsp hoisin sauce (optional for extra depth)
1 tsp cornstarch (optional, for thickening)
1 tbsp water (if using cornstarch)
For Garnish:
1 tbsp sesame seeds (toasted, optional)
2 green onions, chopped
Fresh cilantro (optional)
Instructions:
Cook the Chicken:
Heat the olive oil or sesame oil in a large skillet over medium-high heat. Season the chicken breasts or thighs with salt and pepper on both sides.
Add the chicken to the skillet and cook for 5-7 minutes on each side (depending on thickness) until the chicken is browned and cooked through, reaching an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and set it aside.
Prepare the Sauce:
In the same skillet, lower the heat to medium. Add the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Stir well and let it simmer for 3-4 minutes until the sauce thickens slightly. If you prefer a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and stir it into the sauce. Continue simmering for 1-2 minutes to thicken further.
Coat the Chicken:
Return the cooked chicken to the skillet with the sauce. Coat the chicken in the sticky sauce, cooking for another 2-3 minutes, turning the chicken to make sure it’s well coated in the sauce.
Serve:
Once the chicken is glazed and sticky, remove from heat. Slice the chicken if desired and serve over steamed rice or with a side of vegetables.
Garnish with sesame seeds, chopped green onions, and cilantro (if using).