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Sticky Asian Chicken - quick and easy chicken marinaded and broiled with sweet and spicy sauce. Perfect over rice or on a salad!
Serve it with rice, slaw for meal prep during the week. It is a much better option than getting takeout!
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Busy day ahead? If just thinking about what to make for dinner gives you a headache, take a deep breath and take a look at this recipe. We are making Asian takeout chicken right in our own kitchen! Thanks to Mary Younkin, my dear blogger friend behind the Barefeet in the Kitchen blog, and her newest cookbook, "The Weekday Lunches and Breakfasts Cookbook" we can make Sticky Asian Chicken with just a few ingredients. It's perfect for lunch, served over a salad or for dinner, served over rice and steamed veggies.
This Sticky Asian Chicken is sweet and spicy, bursting with flavor and perfect for lunch bowls, quick dinners takeout style, simply served with a salad or in a sandwich. You can make it ahead by marinating the chicken for up to 24 hrs and then broiling it to perfection or cooking in a grilling pan.
Ingredients:
- low-sodium soy sauce
- brown sugar
- chili paste
- garlic
- ginger
- chicken breasts
- green onion
Instructions:
Sticky Asian chicken is extremely easy to make. All you need is 5 simple ingredients that most likely are already in your pantry: soy sauce, brown sugar, chili paste, ginger, and garlic. Whisk them together and use half of the mixture to marinate the chicken. The longer (up to 24 hours), the better the flavor. Next, place chicken on a baking sheet and broil on both sides until done. Reduce the remaining sauce mixture and drizzle overcooked chicken. Enjoy over rice and steamed broccoli or add to Asian salad.
The combination of soy sauce and brown sugar coats the chicken and transforms into a sticky glaze during broiling. Mary also shares directions to make this dish in a grilled pan.
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The marinade:
I love that the sauce mixture acts as a marinade as well. It helps infuse the chicken with flavor and the rest can be reduced to a sauce to drizzle over the finished dish. Mary recommends using at least 3 tablespoons of chili paste to truly make this a sweet and spicy flavor combo. You can go up to 6 tablespoons, depending on your preferences.
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More Asian chicken recipes:
- Quick Teriyaki Chicken with rice and broccoli
- Cashew Chicken
- Easy Chicken Stir Fry
- Sesame Chicken
- Asian Chicken Wings
- Coconut Chicken
For more recipes like this one, feel free to browse our Asian Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Sticky Asian Chicken recipe
Author: Anna
Quick and easy chicken marinaded and broiled with sweet and spicy sauce. Perfect over rice or on salad!
This recipe is published with permission from "The Weekday Lunches & Breakfasts Cookbook" by Mary Younkin.
www.crunchycreamysweet.com
5 from 7 votes
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
marinading 20 hours hrs
Total Time 20 minutes mins
Course Dinner
Cuisine Asian
Servings 4 people
Calories 275 kcal
Ingredients
- ¾ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 1 to 3 tablespoons chili paste
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1.5 lbs boneless skinless chicken breasts or thighs
- chopped green onions or parsley for garnish
Instructions
In a small bowl, whisk together soy sauce, sugar, chili paste, garlic and ginger.
Cut chicken breasts in half horizontally. Place in a freezer bag. Add half of the sauce mixture. reserve the rest.
Close the freezer bag and place in a fridge for 6 to 24 hours to marinade.
Preheat oven to broil.
Line a large baking sheet with aluminum foil and arrange chicken on sheet. Broil chicken for 4 to 5 minutes on each side, until done. The inside should no longer be pink and the juices run clear.
While chicken is broiling, pour remaining sauce mixture in a medium saucepan and cook over medium heat for 3 to 4 minutes, until it thickens a little and is slightly reduced. Remove from heat and keep to serve with finished dish.
Drizzle cooked chicken with sauce.
Notes
Mary recommends using at least 3 tablespoons of chili paste to truly make this a sweet and spicy flavor combo. You can go up to 6 tablespoons, depending on your preferences.
I halved the recipe for our family but feel free to use full amounts, as stated in the cookbook.
Nutrition
Calories: 275kcal | Carbohydrates: 18g | Protein: 38g | Fat: 4g | Cholesterol: 108mg | Sodium: 1795mg | Potassium: 733mg | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 31mg | Iron: 1.7mg
Tried this recipe?Leave a comment with rating below!
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Reader Interactions
Comments
Darla says
Tried this last night. Everyone loved it, should have made more!Reply
Anna@CrunchyCreamySweet says
Thank you so much, Darla! That's wonderful!
Reply
Jen says
Can this be cooked on a bbq??
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Anna@CrunchyCreamySweet says
Absolutely! Let me know if you try it, Jen!
Reply
Meghan says
Made this on the grill tonight and it was delicious! Also very kid friendly!
Mary says
I'm thrilled that you are enjoying the cookbook and that you like the chicken so much!Reply
Anna@CrunchyCreamySweet says
My family loves everything I have made from your cookbook. It's perfect for busy parents!
Reply
Jen says
This is such a great recipe for me...delicious and easy!Reply
Anna@CrunchyCreamySweet says
YES! We are all about easy and tasty here!
Reply
Erin says
Get in my belly! This looks so good.Reply
Kimberly says
Oh my goodness, that is making me hungry! And your pics are terrific!Reply
Delaney says
This dish looks so juicy!
Reply
Dee says
I need to grab a copy -- This looks delicious!Reply
Demeter says
No need to order take out anymore! Love that you can customize the spice to your liking too.
Reply