Sticky Chicken Recipe

"Be sure to watch the chicken carefully in the sauce as there's so much sugar in it it can burn easily. The chicken will need to be refrigerated for 24 hours before cooking"

Original is 7 servings

Metric US

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Nutritional

Serving Size: 1 (230.3 g)
Calories 806.1
Total Fat - 67.4 g
Saturated Fat - 18.4 g
Cholesterol - 159.2 mg
Sodium - 143 mg
Total Carbohydrate - 34.6 g
Dietary Fiber - 0.7 g
Sugars - 18.9 g
Protein - 15.9 g
Calcium - 33.1 mg
Iron - 2.3 mg
Vitamin C - 4.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.

Step 2

When ready to make the chicken transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 25-35 minutes or until the chicken is completely cooked, stirring each piece occasionally. Remove only the chicken to a shallow pan and place in warm oven to keep warm (leave the marinade in the skillet).

Step 3

Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 4-7 minutes total. Return chicken to the skillet; coat it with the sauce, and serve sticky chicken immediately with lots of hot cooked rice!