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  • Sweet & Spicy Chicken

    1 vote
    Sweet & Spicy Chicken
    Servings: 1
    by Chez la mere
    373 recipes
    >
    The best chicken dish I've ever tasted, bar none.....I doubled the recipe and tweeked the original a bit, and there was the smallest amount leftover this morning after everyone toke a share for lunches, really pissed. So next time remind me to triple this....I doubled the recipe and it fed four adults, and two toddlers, and then two for lunch leftovers, and mine dinky little bit

    Ingredients

    • (adapted a bit)
    • 2 Tbsp. brown sugar
    • 1 Tbsp. honey ( the second time I used 1 1/2 tbsp honey, 1 1/2 tbsp brown sugar)
    • 1/4 cup soy sauce
    • 2 tbsp. grated fresh ginger
    • 3-4 garlic cloves, crushed
    • 1 tbsp hot sauce, chili sauce, or sriracha
    • 2 tbsp+ balsamic vinegar
    • 1 tbsp+ lea and perrins
    • 3 skinless boneless chicken breasts, sliced in thin strips
    • drissle 1/2 sesame seed oil, and grapeseed oil for pan frying

    Directions

    1. In a small saucepan, stir together the brown sugar, honey, soy sauce, ginger, garlic and chile sauce balsamic and lea and perrins in a saucepan. Bring to a simmer and cook until reduced and syrupy. Stir occasionally.
    2. Heat a drizzle of oil in a heavy skillet set over medium-high heat. Add chicken and brown on all sides. Pour the sauce over the chicken, stir to coat, then cover and cook for a few minutes, until it’s cooked through and covered with a sticky glaze and most of liquid has been used up. Serve immediately, with rice and veg or broccoli slaw.

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