Sweet Sticky Chicken Breasts
Savor the irresistible flavors of Sweet Sticky Chicken Breasts—an easy yet impressive recipe featuring tender chicken coated in a luscious, glossy sauce made with soy sauce, honey, brown sugar, garlic, and ginger. This crowd-pleasing dish combines the perfect balance of savory and sweet notes with a touch of sesame oil and rice vinegar for depth. The sauce thickens beautifully with a cornstarch slurry, ensuring every bite bursts with sticky, caramelized goodness. This one-pan wonder is ready in just 40 minutes, making it ideal for a weeknight dinner or a special occasion. Serve these succulent chicken breasts with steamed rice or sautéed vegetables, and finish with a sprinkle of sesame seeds and chopped green onions for a restaurant-quality touch. Your family will love this flavorful and easy-to-make chicken recipe!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cup Soy sauce
- 0.33 cup Honey
- 0.25 cup Brown sugar
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds (optional garnish)
- 2 stalks Green onions, chopped (optional garnish)
Instructions
In a medium mixing bowl, whisk together the soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar until well combined. Set aside.
In a small bowl, mix the cornstarch and water to create a slurry. This will be used later to thicken the sauce.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Season the chicken breasts lightly with salt and pepper, then place them into the skillet.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Using the same skillet, pour in the prepared sauce mixture. Bring it to a gentle boil over medium heat.
Once the sauce begins to bubble, stir in the cornstarch slurry, whisking constantly to ensure no lumps form. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
Return the seared chicken breasts to the skillet, ensuring they are fully coated in the sauce. Lower the heat to medium-low and cover with a lid.
Simmer the chicken for 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the skillet from heat and let the chicken rest in the sauce for an additional 3-5 minutes.
Transfer the chicken to a serving plate, spooning extra sauce over the top.
Garnish with sesame seeds and chopped green onions, if desired. Serve hot with steamed rice or sautéed veggies for a complete meal.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5139 mg | 223% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 101.2 g | ||
| Protein | 228.4 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
