Sweet and Sticky Asian Chicken

Bynews dail

Feb 25, 2025

Sticky Asian ChickenIngredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1/4 cup cornstarch 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon minced fresh ginger 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 1 cup chicken broth 1/2 cup packed brown sugar 1/4 cup honey 1/4 cup rice vinegar 2 tablespoons soy sauce 1 tablespoon cornstarch dissolved in 2 tablespoons waterInstructions:
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
In a large bowl, combine the chicken and cornstarch.
Toss to coat.
3.
In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and black pepper.
Pour over the chicken and stir to coat.
4.
Spread the chicken in an even layer on a baking sheet coated with nonstick spray.
Bake for 15-20 minutes, or until cooked through and no longer pink in the center.
5.
While the chicken is baking, prepare the sauce.
In a medium saucepan, combine the chicken broth, brown sugar, honey, rice vinegar, and soy sauce.
Bring to a boil over medium heat, stirring constantly.
Reduce heat and simmer for 5 minutes, or until the sauce has thickened.
6.
Stir the cornstarch mixture into the sauce and bring to a boil.
Cook for 1 minute, or until the sauce has thickened.
7.
Remove the chicken from the oven and pour the sauce over it.
Toss to coat.
Serve immediately.
Tips:
For a spicier dish, add 1 teaspoon Sriracha sauce to the sauce.
If you don’t have rice vinegar, you can use white vinegar instead.
Serve the chicken with rice, noodles, or your favorite side dish.

Sweet and Sticky Asian Chicken

Bynews dail

By news dail

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