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    You are in: Home / Recipes / Asian Sticky Chicky Recipe
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    Asian Sticky Chicky

    Asian Sticky Chicky. Photo by I'mPat

    1/6 Photos of Asian Sticky Chicky

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    *Parsley*'s Note:

    I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat sesame oil in a skillet over medium-high heat.
    2. 2
      Add chicken thighs to the skillet. Quickly brown on both sides.
    3. 3
      Add all remaining ingredients except the chopped scallions.
    4. 4
      Bring just to a boil.
    5. 5
      Reduce heat. Cover and gently simmer for about 30 minutes.
    6. 6
      Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
    7. 7
      Place on a platter or plates and sprinkle with the scallions.

    Browse Our Top Chicken Thigh & Leg Recipes

    Ratings & Reviews:

    • on May 27, 2011

      55

      This was so easy. We used drumsticks - and loved it! Served it with rice and stir-fried bok choy. I added extra 5 spice as well as some fresh ginger. All in all an easy and quick dish with delicious results.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2010

      45

      This went from 3 to 5 (from the salt lover - even using salt reduced soy it got a 5) but from the cook it got a 3 and the other two dinner participants an 3 and 4. From the cooks point of view I used about 1K of chicken breast which I cut up to about skinless thigh size and then followed the recipe but about 5 minutes before the 30 minutes finished I removed the lid as there was so much liquid there and upped the heat to reduce but toughened the chicken a little and well sorry it was not sticky chicken as I know it from chinese restaurants (still trying to replicate at home) but the sauce was flavourable and nice over the steamed rice and seemed to sticky up a little on cooling. Served with spring onions/scallions and some toasted sesame seeds, rice and steamed vegetables. Thank you *Parsley*

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2008

      45

      This was very easy to throw together after work. I used chicken thighs and the meat was so tender. The spice flavor was on the subtle side, so may try doubling it next time. Thanks for a quick and easy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Asian Sticky Chicky

    Serving Size: 1 (207 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 254.6
     
    Calories from Fat 73
    29%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.8 g
    9%
    Cholesterol 125.9 mg
    41%
    Sodium 605.7 mg
    25%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 7.0 g
    28%
    Protein 30.7 g
    61%

    The following items or measurements are not included:

    Chinese five spice powder

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