Sticky Chicken
Created by Maddie on April 2, 2012
- Servings: 7
- Prep Time: 24h
- Cook Time: 45m
- Recipe #5108
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup low sodium soy sauce
- 1/2 cup chicken broth
- 1/4 cup sugar
- 1/3 cup brown sugar
- 1/3 cup honey
- 3 garlic cloves, minced
- 2 tablespoon grated fresh ginger root
- 1/2 teaspoon ground pepper
- 1/2 teaspoon hot Asian chili sauce
- 2 pounds chicken thighs (you can use boneless if you like)
How to Make
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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.
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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).
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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!
Nutritional Facts
- 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