Spicy Asian Glazed Skillet Chicken Strips
This is easy and delicious, make as spicy as you like by adjusting the hot chili sauce
Notes from our test kitchen; make certain to dry off as much excess moisture from the chicken using paper towels
Servings 6
Ingredients:
6-7 boneless skinless chicken breasts, each breast sliced into 5 strips lengthwise
1 tablespoon cornstarch
3 tablespoons vegetable oil
6 tablespoons honey
6 tablespoons soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon garlic powder
3/4 cold cup water
1-1/2 tablespoons cornstarch
1/2 teaspoon hot chili sauce (or adjust to suit heat level or can use a pinch of cayenne pepper)
cooked rice
chopped green onion
Instructions:
Pat dry all the chicken strips using paper towels to remove any excess moisture.
Place the strips into a bowl.
Sprinkle 1 tablespoon of cornstarch over, then using clean hands coat the cornstarch to the chicken strips.
In a bowl place the honey, soy sauce, sesame oil and garlic powder
In another small bowl whisk 3/4 cup cold water with 1-1/2 tablespoon cornstarch until smooth, then whisk vigorously into the honey mixture until smooth and thoroughly combined, add in hot chili sauce starting with a small amount and adding in more to taste; set aside while cooking the chicken strips.
Heat oil in a large skillet or a wok over medium-high heat.
Add in the chicken strips and cook tossing until just cooked through (about 5-6 minutes, you may need to do the chicken in two batches depending on the size of your skillet).
Whisk the sauce once again then pour over the chicken strips; cook mixing gently until the sauce has thickened.
Serve over cooked rice then sprinkle with chopped green onions.
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- “Almost” KFC Spicy Honey Barbecue Chicken Strips
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Chicken Thighs With Spicy Asian Sauce
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Tags: chicken breast
