This delicious chicken dish is both sticky and spicy and it is cooked in a ginger and soy sauce.

In this instance, I served it with baked chips and put the chicken/sauce on top of coleslaw instead of the usual rice or potatoes.  This also gave the salad a lovely taste as the juices went through it.

Preparation Time: 15 minutes
Cooking Time: About 10 minutes
Makes: 2 servings

2 skinless, boneless chicken breasts, cut into small strips
1 ½ tsp brown sugar
1 tbsp honey
2 tbsp soya sauce
1 tsp chopped ginger
1 tsp chopped garlic
1 tbsp hot sauce
1 ½ tsp oil

Mix together the brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.

If making with chips, meanwhile microwave the potato till done slightly, cut up, sprinkle with herb of your choice -I used paprika this time, and bake in hot oven.  If you have convection/microwave, use this as it takes half the time.

Lightly pepper the chicken strips.

Heat the oil in a large pan or wok on medium heat.  Add the chicken strips and brown on both sides, about 1 minute per side.

Pour the sauce over the chicken.  Simmer uncovered until the sauce thickens, about 6 - 7 minutes -do not overcook or the chicken dries out.


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