INGREDIENTS:
flour
salt and pepper to taste
1.5 tablespoon brown sugar
3 tablespoons honey
1/4 cup soy sauce plus 1/8 c more
3 teaspoons chopped fresh ginger root
3 teaspoons chopped garlic
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1 tablespoons hot sauce
6 skinless, boneless chicken breast
halves - cut into 1/2 inch strips
1 tablespoon vegetable oil
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DIRECTIONS:
| 1. | Lightly salt and pepper the chicken pieces. Put chicken into a plastic bag. Add a little flour (maybe 1/4 cup) and shake it. |
| 2. | Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. |
| 3. | Heat oil in a large skillet over medium-high heat. Add chicken strips and brown on both sides, just a couple of minutes per side. Remove the chicken from the pan and keep covered. Reduce heat to medium. Pour the sauce into the pan. Simmer uncovered until the sauce thickens. This should only take about 2 minutes. Place the chicken back in the pan and mix to coat with the sauce. Allow everything to heat together for a minute or two. We used Sriracha Hot Chili Sauce. At 1 tbsp it was perfect for my husband but too hot for the rest of us. So you may need to adjust based on your tolerance for the heat! Also, I will probably make more of the sauce next time just so we can mix it in with the rice. As written it's plenty to coat the chicken so make according to your preference. This was yummy and easy. Husband rating: 4 stars Boys say: too spicy! |
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