Thursday, July 2, 2015

Sweet, Sticky, and Spicy Chicken

As I continue to plow my way through my freezer and vegetable bin, I had seen this recipe posted in the latest "Allrecipes" magazine and just happened to have everything on hand....WooHoo!  Allrecipes magazine and website have become my go-to resource for two reasons: 1) on the website, you can plug in what ingredients you would like to use and it will offer recipe selections (example: chicken breast, broccoli, fresh ginger) and 2) because on both the website and in the magazine, readers can submit changes they made to the recipe.  

This time, by reading reviewers suggestions, I first dusted the chicken with flour, and I added sliced carrots, water chestnuts, and sesame seeds.  However, the recipe below is the original, so make changes you'd like or go directly to the site and see how other cooks revised the recipe.  For those of us creativity-handicapped, it's a great help!


1/2 pound broccoli (about 1 large stalk)
1/4 cup reduced-sodium soy sauce
2 Tbsp hot sauce
2 Tbsp honey
1 Tbsp packed brown sugar
2 tsp finely-chopped fresh ginger
2 tsp finely-chopped fresh garlic
1 1/4 tsp cornstarch
1 pound boneless, skinless chicken breast, cut crosswise into 1/2" thick slices, or bite-sized
1/4 tsp salt
1 Tbsp vegetable oil

Separate broccoli into florets and stalks.  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.

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 3-4 minutes.

Recipe Source: NOTE: This recipe is a tad bit different (doesn't includes the broccoli and brown sugar).  See the original in the June/July/August 2015 issue of Allrecipes Magazine.

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