SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- 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.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SWEET AND STICKY ASIAN CHICKEN THIGHS: THE PRETTY FEED
Chicken thighs are always juicy and tender but this asian inspired glaze recipe was an absolute crowd pleaser and we will definitely be making it again and again. Our eyes literally 'glazed' over when we had that first bite. It's so simple to make, in facts it's almost impossible to mess this one up, and it's aesthetically pleasing when plated. It's sweet and spicy (if you want to add more kick go ahead) and we are thrilled to have this new staple in our repertoire!
Provided by Theprettyfeed
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Before turning on any burners and stressing yourself out, we like to prepare the glaze. You can even do this the night before and let all the flavors really settle in and intensify. In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Set aside for now.
- When you are ready to cook, heat a large skillet over medium high heat and add 1 Tbsp of olive oil. Add the chicken, salt and pepper. Cook chicken about 3 minutes on each side until brown on each side. Set chicken aside on plate and cover (Note: we always cut one piece of chicken open before eating to make sure it's cooked. Alternatively, you could use a thermometer and check that it's reached a temperature of about 155 Fahrenheit-slightly underdone since you will be putting it back on the heat).
- Add the sauce to the skillet and bring to a boil over medium heat for 1-2 minutes until sauce thickens. Stir lightly and watch carefully.
- Add chicken back to the skillet and coat each side with the sauce cooking for 2-3 additional minutes or until 165 degrees.
- Have a large serving dish ready on the side and using tongs transfer each piece of chicken to it. Then poor the sauce over all the chicken and garnish with sesame seeds and chopped green onions. VOILA! Isn't it beautiful?!
- EXTRA DETAILS:.
- You will notice the sauce doesn't get very thick in the pan (no need to continue boiling it) because once it cools down it will get much stickier and turn into more of a glaze (due to the sugar).
- This recipe is not as fast if you get chicken thighs WITH bones. If don't have boneless chicken thighs just make sure you cook them longer.
- Left overs are delicious.
Nutrition Facts : Calories 439.3, Fat 15.4, SaturatedFat 3.7, Cholesterol 72.9, Sodium 1472, Carbohydrate 49.4, Fiber 1.6, Sugar 43.2, Protein 27.2
SWEET AND STICKY CHICKEN WINGS
Steps:
- Put the chicken in a large resealable bag. Combine the soy sauce, lime juice, canola oil, honey, ginger, pepper flakes, garlic and onions in a large bowl and whisk to blend. Pour the marinade into the resealable bag and massage it into the chicken. Place in the refrigerator to marinate for at least 1 hour but not more than 2 hours total.
- Heat a grill to medium heat.
- Remove the chicken from the marinade, place on a baking sheet lined with paper towels and pat the chicken dry. Pour the marinade into a small pot and reduce by half over medium-low heat, about 10 minutes. Set aside to brush on the chicken when grilling.
- Grill the chicken until the skin gets crispy, about 6 minutes. Flip, brush the cooked side with the reduced marinade and cook for another 6 minutes. Flip and brush again with the reduced marinade. Cook each side until nicely browned and slightly sticky, an additional 2 to 3 minutes per side. Transfer to a serving platter and serve.
SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS
Found on Pinterest and traced back to Half Baked Harvest. I don't eat meat, but would serve this to my meateaters! I'm going to try the sauce with tempeh or tofu! These are great because you can totally make them in advance (even freeze them in the sauce and let thaw about 30 minutes before popping them back in the oven) and just pop them back in the oven for a few minutes before you are ready to serve. So easy and so perfect.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 475°F Line a baking sheet with foil and spray or brush it with the olive oil.
- Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
- In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
- Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
- Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
- While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. Remove from the heat and stir in the cilantro.
- Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
- Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
- The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.
- Good served with a side of rice.
Nutrition Facts : Calories 552.6, Fat 7, SaturatedFat 1.8, Cholesterol 67.7, Sodium 2869.4, Carbohydrate 79.8, Fiber 8.2, Sugar 30.3, Protein 41.4
QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups glaze
Number Of Ingredients 5
Steps:
- To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
- Toss with hot chicken and sprinkle with sesame seeds to coat.
SWEET, STICKY AND SPICY CHICKEN WINGS
Provided by Rick Rogers
Categories Food Processor Chicken Fruit Garlic Picnic Backyard BBQ Summer Tailgating
Yield Makes 34 wingettes, about 6 servings
Number Of Ingredients 8
Steps:
- Grilling method: Indirect High
- 1. Chop the wings between the joints into 3 pieces. Discard the wing tips or save for another use. In a small bowl, mix the salt, cinnamon, cumin, garlic powder, and cayenne together. Season the chicken wings with the spice mixture. Cover and refrigerate while building the fire.
- 2. Build a charcoal fire in an outdoor grill for indirect high grilling and let burn until the coals are almost completely covered with white ash.
- 3. Meanwhile, pulse the chutney and pomegranate molasses in a food processor until the chunky bits of mango are minced. Transfer to a bowl and set aside.
- 4. Lightly oil the grill grate. Place the wings on the cooler area of the grill and cover. Grill for 15 minutes. Turn the wings and cook until they are browned and show no sign of pink when pierced at the thickest part near a bone, about 20 minutes longer. During the last few minutes, brush the tops of the wings with half the chutney mixture.
- 5. Turn the wings, moving them to the hotter area, directly over the coals. Brush with the remaining chutney mixture. Cook, turning occasionally, until the wings are glazed, about 2 minutes. (Although most of the fat will have cooked away by this point, the wings are likely to flare up, so adjust the final glazing time as needed.) Transfer to a platter and serve hot.
SWEET & STICKY SESAME CHICKEN WINGS
Make a batch of these incredibly moreish sesame chicken wings for your party guests. Serve with a yogurt-harissa dip
Provided by Cassie Best
Categories Buffet, Snack
Time 1h
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Season the chicken wings and toss in a little sesame oil in a baking tray. Cook for 30 mins. Mix the oregano, lemon zest, lemon juice, toasted sesame seeds and honey. Paint the mixture all over the wings and return to the oven for 20 mins, turning and painting halfway through cooking. Serve alongside a bowl of yogurt swirled with harissa paste, and a few lemon wedges.
Nutrition Facts : Calories 225 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS
Let's talk wings. You guys know how my family is full of picky eaters, right? Well, they say they don't do wings, but really they do. I mean they order them at restaurants all the time,
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
- Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
- In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
- Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
- Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
- While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. If the sauce does not thicken add in the cornstarch mixture and boil 1-2 minutes until slightly thickened. Remove from the heat and stir in the cilantro.
- Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
- Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
- The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.
GRILLED HOT, SWEET AND STICKY CHICKEN WINGS
The name says it all for these wings. These are easy and tasty....quite spicy for the heat lovers...decrease the amounts of Tabasco and chili powder if you can't take the heat! Prep time does not include marinating time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 20 wings
Number Of Ingredients 11
Steps:
- In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder).
- Rinse the chicken wings under cold water and pat dry with paper towels.
- Place in a large, resealable plastic bag and pour in the marinade.
- Press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade.
- Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
- Remove the wings from the bag and discard the marinade.
- Lightly brush or spray the wings with olive oil.
- Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time.
- Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes.
- Serve hot with napkins.
Nutrition Facts : Calories 127.4, Fat 7.9, SaturatedFat 2.2, Cholesterol 37.7, Sodium 129.9, Carbohydrate 4.4, Fiber 0.3, Sugar 3.4, Protein 9.3
SWEET STICKY AND SPICY CHICKEN
I promise your whole family will love this recipe. Not to spicy and not to sweet. It is just right. My family are always wanting me to make this. If you love Chinese food then you will love this.
Provided by Linda Pulley
Categories Chicken
Time 35m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, mix together brown sugar, honey, soy sauce, ginger root, garlic and hot sauce. Set aside.
- 2. Cut boneless chicken breast into bite size pieces or 1/2 inch thick strips. ( whichever you prefer )
- 3. Season the cut chicken with salt and pepper.
- 4. Heat oil in a large skillet over medium high heat. Add chicken and brown on both sides about 2 minutes per side.
- 5. Pour the sauce over the chicken and simmer covered until the sauce thickens about 10 to 15 minutes. Serve with rice.
SWEET AND STICKY CHICKEN DRUMSTICKS
Steps:
- Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
- Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
- Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.
- Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
- Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
SWEET 'N STICKY SESAME CHICKEN
Steps:
- Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray and set it aside. Season chicken with salt and pepper, and place in a bowl with egg substitute. Toss to coat and set aside. Put flour in another bowl. One at a time, use a fork or tongs to transfer chicken "nuggets" to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat the chicken with flour and then transfer to the baking sheet. Repeat with the remaining flour and chicken. Bake the chicken in the oven until fully cooked, about 10 minutes. Meanwhile, to make the sauce, combine broth with cornstarch in a nonstick skillet and whisk to dissolve. Set stove to medium-low heat. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well. Stirring often, cook until it's thick enough to coat a spoon, 2 to 3 minutes. Remove skillet from heat. Add chicken and toss to coat. Plate and sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
HOT, SWEET AND STICKY CHICKEN DRUMETTES
This is a good recipe using your grill. Its really good. Needs to marinate for about an hour in the fridge.
Provided by kzbhansen
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl stir preserves, garlic sauce, brown sugar, vinegar, minced rosemary and mustard.
- Add the drumettes and toss well to coat.
- Cover and marinate in the fridge stirring occasionally for 1 hour.
- Grill turning often basting and cooking a total of about 30 minutes.
- Dont bast at the last 10 minutes of cooking.
Nutrition Facts : Calories 458.4, Fat 19.9, SaturatedFat 5.5, Cholesterol 183.9, Sodium 229.9, Carbohydrate 24.2, Fiber 0.2, Sugar 16.5, Protein 44
SWEET & STICKY CHICKEN NOODLES
Turn your kids into cooking enthusiasts in no time, with this simple recipe for childen aged 5-9
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Pull the chicken into strips, then cut it into chunks small enough to pick up on a fork. Put in a large bowl.
- Use your scissors to snip the hairy root ends off the spring onions and throw away. Snip the rest of the spring onion into pieces. Add to the chicken.
- Use scissors or a small knife to cut the pepper into strips and then pieces. Like the chicken you want the pieces to be small enough to pick up.
- Measure the soy sauce, sesame oil (or seeds) and honey into the bowl, mix together. Ask a grown-up helper to cook the noodles at the same time.
- Tip the hot noodles into the bowl and mix everything together with a large spoon or pair of tongs.
- Divide the noodles between 2 bowls and add some fresh coriander to each one, if you like it.
Nutrition Facts : Calories 500 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.81 milligram of sodium
SWEET STICKY AND SPICY CHICKEN
This chicken dish uses boneless skinless chicken breast and tastes delicious. It's great as an appeitizer or as a main dish served over rice and with a veggie.
Provided by barefootmommawv
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- 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.
Nutrition Facts : Calories 220.2, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 1100, Carbohydrate 15.4, Fiber 0.2, Sugar 14, Protein 17.2
SWEET 'N' STICKY CHICKEN WINGS
Make and share this Sweet 'n' Sticky Chicken Wings recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 220 C (around 425 F).
- Put the chicken wings in a baking tray.
- Mix the mustard and honey with the juice from the lemon.
- Add the garlic to the mixture along with some pepper and salt.
- Toss the wings in the marinade and roast for 40 minutes.
- By this time they should be a lovely brown.
- Turn the wings and cook for another 10 minutes until nice and dark.
- Serve with lots of napkins!
SWEET STICKY AND SPICY CHICKEN
This recipe is very easy to make and takes very little time. Guaranteed to be a hit the whole family will love.
Provided by LindaPulley619
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl and set aside.
- 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 2 minutes each side. Pour the sauce over the chicken. Simmer uncovered 10 - 15 minutes until the sauce thickens.
- Serve with rice and vegetable of your choice.
Nutrition Facts : Calories 224.7, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 1330.5, Carbohydrate 14, Fiber 0.2, Sugar 12.5, Protein 27.1
SWEET, STICKY AND SPICY CHICKEN
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Lightly salt and pepper the chicken strips. 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.
SLOW COOKER SWEET & STICKY CHICKEN WINGS FOR GAME DAY
Let your slow cooker do the work with Slow Cooker Sweet & Sticky Chicken Wings for Game Day. An easy and delicious recipe for your line of game day food for football season! Who doesn't like an easy recipe, especially on game day? Your slow cooker does all the work, with the exception of running your wings under the broiler for 5 minutes to add some char and additional flavor at the end of their cooking time. Start by spraying the interior of 5 or 6 quart slow cooker cr...
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Spray interior of 5 or 6 quart slow cooker crock with nonstick cooking spray.
- In medium size mixing bowl, stir together salt, pepper, honey, soy sauce, ketchup, canola and sesame oils, and minced garlic. Mix well.
- Place a layer of wings in the slow cooker crock. Spoon a portion of sauce over the top.
- Make another layer of wings, staggering them so they don't directly overlap the first layer. Spoon a portion of sauce over the second layer. Continue with layers topping with sauce until all wings are in cooker.
- Cover. Cook on low 3 to 4 hours or on high 1 - 2 hours until chicken is tender. Remove wings and keep warm.
- In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10 - 15 minutes, or until the sauce has thickened.
- Preheat oven to broil. Place wings on foil lined baking sheet. Broil 3 - 5 minutes or until wings are caramelized and lightly charred.
- Serve wings with additional sauce and sprinkle with sesame seeds and chopped green onions.
SWEET, STICKY, AND SPICY CHICKEN RECIPE - (4.6/5)
Provided by june
Number Of Ingredients 11
Steps:
- Separate broccoli into florets and stalk. Cut off and discard very tough bottom of stalk, then peel remaining stalk with a paring knife and thinly slice crosswise. Slice florets in half lengthwise. Mix together soy sauce, hot sauce, honey, brown sugar, ginger, and garlic in a bowl. Whisk in cornstarch until well combined. Sprinkle chicken with salt. Heat oil in a large skillet over medium heat. Add chicken and cook 2 minutes. Turn chicken over, add broccoli and 3 tbsp water, and cook until broccoli is bright green and chicken is almost cooked through, about 3 minutes. Stir soy sauce mixture once more, pour into skillet, and cook, stirring occasionally, until sauce is thickened, chicken is cooked through, and broccoli is crisp-tender, about 3 to 4 minutes. *If you like, double sauce recipe for more sauce. Per 1 1/2-cup serving: 241 cal; 6.5g fat (1g sat);29g pro; 17g carb; 1.7g fiber; 907mg sodium; 83mg chol.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love