Sticky Asian Glazed Chicken

Name: Sticky Asian Glazed Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 16 ounces thinly sliced Chicken Breasts or boneless chicken thighs*; ▢1 Tablespoon Olive Oil; ▢¾ cup brown sugar; ▢⅓ cup soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon Sweet Chili Sauce; 1 tablespoons ginger peeled and grated; ▢Pinch of dried red pepper flakes to taste, optional; ▢½ teaspoon minced garlic; Juice of one lime; 2 cups of cooked rice, or cauliflower rice

4 steps

Prep:5minCook:15min

This Sticky Asian Glazed Chicken is a quick and easy recipe to make. Ready in only 20 minutes. Serve with rice for a complete meal.

Updated at: Wed, 10 Jan 2024 17:41:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories438.2 kcal (22%)

Total Fat11.8 g (17%)

Carbs60.8 g (23%)

Sugars34.7 g (39%)

Protein22 g (44%)

Sodium1414.8 mg (71%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

16 ouncesChicken Breasts

thinly sliced, or boneless chicken thighs

1 tablespoonolive oil

¾ cupbrown sugar

⅓ cupsoy sauce

2 tablespoonshoisin sauce

1 tablespoonsweet chili sauce

1 tablespoonsginger

peeled and grated

dried red pepper flakes

to taste, optional

½ teaspoonminced garlic

1juice of lime

For Serving:

2 cupsrice

cooked, or cauliflower rice

Instructions

Step 1

Heat a large skillet over medium high heat and add 1 tablespoon of olive oil. Add the chicken and salt and pepper. Cook chicken about 3 minutes on each side or until thermometer reads 165°F and brown on each side. Set chicken aside on plate.

Step 2

In the skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Bring to a boil over medium heat for 1-2 minutes until sauce thickens.

Step 3

Add chicken back to the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.

Step 4

Serve with rice, if using.