Sticky Asian Glazed Chicken with Chef Bud

Sticky Asian Glazed Chicken with Bud: Part 1

Sticky Asian Glazed Chicken

1 lb thinly sliced chicken breast or thighs
1 tbsp olive oil
3/4 c brown sugar
1/3 c Kikkoman Low Sodium Soy Sauce
2 tbsp Hoisin Sauce
1 tbsp Kikkoman Thai Chile Sauce
1 tbsp ginger, peeled and grated
1 pinch McCormick Red Pepper Flakes
1/2 tsp minced garlic
1 lime juiced


1. Heat a large skillet over medium-high heat and add 1 tbsp of olive oil. Add the chicken and season with kosher salt and coarse black pepper

2. Cook chicken about 3 minutes on each side until done.

3. Set aside

4. In the skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chile sauce, ginger, red pepper flakes, garlic and lime juice. Bring to a boil over medium-high heat for 1-2 minutes until sauce thickens

5. Add chicken back to the sauce and coat on each side with sauce. Garnish with sesame seeds and chopped green onions.

You can use chicken breast or chicken thighs and your family will love this sticky chicken dish. Sweet with a wonderful garlic glaze. Wonderful dish for Asian option back to the table! Enjoy!

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