Sticky Sweet Chicken
iamneverfull shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
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Tender cubed chicken thighs marinated in a savory-sweet mixture of soy sauces, oyster sauce, garlic, brown sugar, honey, rice vinegar, and sesame oil. The chicken is cooked until the glossy marinade reduces into a sticky glaze and served over rice.
- Time
- 32 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 16 g
- 16 g
- 18 g
- 6 g
- 13 g
- 20 g
- 15 g
- 5 g
- 14 g
- 315 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 925 g before cooking, which is about 460 g per serving.
Steps
Cut the chicken thighs into bite-size cubes. Mince the garlic and, if using, slice the scallions for garnish.
Add the cubed chicken, dark soy sauce, light soy sauce, oyster sauce, minced garlic, brown sugar, honey, rice vinegar, and sesame oil to a bowl. Toss thoroughly until every piece of chicken is coated.
Cover and marinate the chicken for 15 minutes in the refrigerator. Do not leave raw chicken at room temperature during the marinade.
Heat the neutral cooking oil in a large skillet or frying pan over medium-high heat until it shimmers.
Add the marinated chicken and all of the marinade to the hot pan in a single layer. Cook, stirring and turning the pieces occasionally, until the chicken is cooked through and reaches 165°F (74 °C) / 74°C (165 °F) internally, about 8–10 minutes.
Continue cooking until the liquid has reduced to a thick, glossy glaze that clings to the chicken. Watch closely near the end so the sugar in the marinade does not scorch.
Spoon the sticky sweet chicken over bowls of cooked white rice.
Garnish with sliced scallions if desired and serve immediately.
Notes
The description links to a full recipe page, but no page text or exact measurements were provided in the source. Sauce quantities, cooking oil, rice, and serving size are therefore practical estimates based on the transcript. Refrigerate leftovers promptly and use within 3–4 days; reheat until steaming hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 884
- Protein
- 64 g
- Carbs
- 64 g
- Fat
- 41 g
- Fiber
- 1 g
Where the calories come from
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