You can't go wrong with this weeknight wonder. It's fast and delicious; the sticky Asian sauce is simple to stir into a glossy, sweet + savory amalgamation and combine with the skillet-cooked chicken. For less clean up, I do everything in the same large skillet, pushing the chicken to the perimeter until the sauce has thickened. Make your rice, spoon it over, and be done.
*See substitutions for soy sauce below the recipe.
Notes: Soy sauce is low-sodium.
STICKY SESAME CHICKEN
Ingredients: 1 lb. chicken breast cut into chunks, 2 tbsp. garlic-infused olive oil, 1/2 cup honey, 4 tbsp. soy sauce, 2 tbsp. rice vinegar, 2 tbsp. toasted sesame oil, 1/4 cup brown sugar, 2 tbsp. Sriracha, 1 tsp. ground ginger, two sliced green onions, 1 tbsp. sesame seeds, sea salt, and pepper.
Serves 3-4.
1. Heat the oil in a skillet pan over medium-high heat until glossy. Add the chicken and season well with salt and pepper. Turn the heat down to medium and cook, browning on all sides, for about 6 minutes. 2. Push the chicken to the perimeter of the pan. To the center, add honey, soy sauce, rice vinegar, sesame oil, brown sugar, Sriracha, and ground ginger. Stir and cook until reduced, for about 5 minutes; the sauce will bubble and become more sticky. 3. Stir the chicken into the sauce and continue to cook until the chicken is cooked through about 5 minutes. Serve immediately over cooked rice or low mein noodles with sliced green onion and sesame seeds over the top.
TIPS
For a substitution for soy sauce (Tamari), use coconut aminos, usually located near the soy sauce at your grocery store.
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