Asian Sticky Chicken

4.89 from 9 votes

Asian Sticky Chicken Tender chicken sauteed in a sticky sweet and tangy Asian sauce served with creamy coconut rice. A quick and easy 20-minute dinner!

Prep Time5

Cook Time15

Course: Dinner

Cuisine: Asian, Chinese

Keyword: asian sticky chicken

Servings:

Author: Modern Honey - www.modernhoney.com

Equipment

rice cooker
12 inch cast iron skillet
10 inch cast iron skillet
non stick skillets

Ingredients

2 Tablespoons Canola or Sesame Oil
2 lbs Chicken Breast (cut into bite-size pieces)
1 teaspoon Salt

Sticky Sauce:

1/2 cup Dark Brown Sugar
2 Tablespoons Hoisin Sauce
1/4 cup Sweet Chili Sauce
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
2 Limes (juiced)
2 inch Ginger Root (peeled and grated)
2 Garlic Cloves (grated or minced)

Garnish:

Scallions (cut on a bias)
White Sesame Seeds

Coconut Rice:

1 1/2 cups Jasmine Rice
(1) 14-ounce can Coconut Milk (full-fat)
1 3/4 cup Water
2 Tablespoons Sugar
1 1/2 teaspoons Salt

Instructions

Coconut Rice:

In a rice cooker, add rice, coconut milk, water, sugar, and salt. Cook according to package instructions.

Chicken:

Heat a large skillet over medium-high heat. Add oil and then chicken. Sprinkle with salt. Let cook until it is no longer pink and completely cooked through, stirring often.

Asian Sticky Sauce:

In a pot, add dark brown sugar, hoisin sauce, SWEET chili sauce, soy sauce, sesame oil, lime juice, ginger, and garlic. Heat on medium heat for about 10 minutes until it starts to thicken. Reduce heat to low and let simmer until chicken is cooked. When it is ready, pour over chicken and stir to coat. Add more sweet chili sauce, if so desired.
Top with sesame seeds and scallions. Serve with creamy coconut rice.

Notes

*Make sure to use SWEET Chili Sauce. You can find it in the asian food section of your local grocery store. The first ingredient is usually sugar.

Nutrition