Wednesday, November 20, 2013

Sweet, Sticky and Spicy Chicken

I came across this delicious recipe on page 105 in the Dec/Jan 2014 issue of magazine.  This is a meal that I have made several times in the past.  My family really likes this and it is one of those meals that is great to make when you are short on time. It only takes about 20-25 minutes to have on the table.  I always serve it over rice. The only thing I change when I make this recipe is to cut way back on the hot sauce.  I had almost forgot about this recipe and I was glad to be reminded of it when I saw this in the magazine.

 Makes 4 servings
  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 2 teaspoons chopped fresh ginger root
  • 2 teaspoons chopped garlic
  • 2 tablespoons hot sauce
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 1 tablespoon vegetable oil

1.  Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2.  Lightly salt and pepper the chicken strips.
3.  Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute  per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.