Sticky Chicken

I'm always starving when I get home from work at the end of the day.  I want week night suppers to be easy to prepare and quick to cook.  This recipe from the Dinner with Julie website fits the bill.  I have made a few changes (of course!) and the adapted version is below.


Sweet, Spicy, Sticky Chicken



1 Tbsp. brown sugar
1 Tbsp. honey
1/4 cup soy sauce
2 tsp. grated fresh ginger
3-4 garlic cloves, crushed
1/2 tsp. sambel oelek or sriracha hot chile sauce (see cooking tips)
6 skinless, boneless chicken thighs (bone-in can also be used)
Canola, coconut or olive oil, for cooking  

Preheat oven to 400 degrees.   


In a small saucepan, stir together the brown sugar, honey, soy sauce, ginger, garlic and chile sauce in a saucepan. Bring to a simmer and cook until reduced slightly (about 3-5 minutes) . Stir occasionally.


Heat a drizzle of oil in a heavy skillet set over medium-high heat. Add chicken and brown quickly on all sides. Pour the prepared sauce over the chicken and stir gently.  Place pan into hot oven and cook for 10-15 minutes, using a meat thermometer to determine if the chicken is done.  


Serve immediately, with rice and veg 


Cooking tips:
1. If you don't like spicy foods, don't worry!  This dish isn't too spicy.  But, you can substitute 1 tbsp sweet chili sauce instead of hot chile sauce if you are worried about spiciness.
2. If you like spicy, buy your sriracha chile sauce at Superstore - it's crazy cheap there.
3. If you use bone-in chicken thighs, you will likely need to cook your chicken for another 5 minutes or so.  Again, your meat thermometer is your friend.  Don't overcook your chicken!