Sweet and Sticky Chicken
Sweet and Sticky Chicken
Ingredients
- 16 ounces chicken thighs, cut into 1 inch bite-sized chunks
- 1 tablespoon neutral oil, for cooking, or as needed
- 2 cups rice, cooked, for serving (optional)
- 2 green onions, sliced, for topping (optional)
For the Marinade & Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 3 cloves garlic, grated
- 1 1/2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- 1
Place the 1-inch pieces of chicken thighs into a medium-sized bowl.
⏱️ 2 min
- 2
To the bowl with the chicken, add the dark soy sauce, light soy sauce, oyster sauce, grated garlic, brown sugar, honey, rice vinegar, and sesame oil. Mix well to ensure all chicken pieces are coated.
⏱️ 3 min
- 3
Allow the chicken to marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for deeper flavor. If refrigerating, bring to room temperature for 15 minutes before cooking.
⏱️ 15 min
- 4
Preheat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil to the pan.
⏱️ 3 min
- 5
Once the oil is shimmering, add the chicken and all of its marinade to the hot pan. Spread the chicken in a single layer as much as possible.
⏱️ 1 min
- 6
Cook the chicken, stirring occasionally, until it reaches an internal temperature of at least 165°F. The sauce will naturally thicken as it cooks and reduces, coating the chicken in a sweet and sticky glaze. This should take approximately 10-12 minutes.
⏱️ 10 min•🌡️ 165
- 7
Serve the sweet and sticky chicken immediately over cooked rice, if desired.
⏱️ 1 min
- 8
Garnish with sliced green onions before serving, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sticky Chicken
- 16 ounces chicken thighs, cut into 1 inch bite-sized chunks
- 1 tablespoon neutral oil, for cooking, or as needed
- 2 cups rice, cooked, for serving (optional)
- 2 green onions, sliced, for topping (optional)
For the Marinade & Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 3 cloves garlic, grated
- 1 1/2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- 1
Place the 1-inch pieces of chicken thighs into a medium-sized bowl.
⏱️ 2 min - 2
To the bowl with the chicken, add the dark soy sauce, light soy sauce, oyster sauce, grated garlic, brown sugar, honey, rice vinegar, and sesame oil. Mix well to ensure all chicken pieces are coated.
⏱️ 3 min - 3
Allow the chicken to marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for deeper flavor. If refrigerating, bring to room temperature for 15 minutes before cooking.
⏱️ 15 min - 4
Preheat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral oil to the pan.
⏱️ 3 min - 5
Once the oil is shimmering, add the chicken and all of its marinade to the hot pan. Spread the chicken in a single layer as much as possible.
⏱️ 1 min - 6
Cook the chicken, stirring occasionally, until it reaches an internal temperature of at least 165°F. The sauce will naturally thicken as it cooks and reduces, coating the chicken in a sweet and sticky glaze. This should take approximately 10-12 minutes.
⏱️ 10 min•🌡️ 165 - 7
Serve the sweet and sticky chicken immediately over cooked rice, if desired.
⏱️ 1 min - 8
Garnish with sliced green onions before serving, if desired.