Quick and Easy Sticky Chicken
A sticky chicken recipe that's perfect for a quick weeknight dinner. A budget-friendly simple recipe that uses Aldi ingredients to make your dinner time delicious, healthy and cheap!
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Servings: 4 Servings
Ingredients
For the chicken
- 500 g (1 lb) boneless skinless chicken
- 2 tablespoons corn starch or flour *See note 1
- 2 tablespoons vegetable or olive oil
- 1 red bell peppers, thinly sliced
For the sauce
- 150 ml (¾ cups) soy sauce
- 75 ml (⅓ cups) honey
- 1 tablespoon white wine vinegar
- 120 g (½ cups) sachet oyster sauce, optional *See note 2
- 2 cloves garlic
- 1- inch piece grated ginger
For serving
- chopped peanuts
- sliced green onion
Instructions
- Prepare the Sauce: Combine all sauce ingredients in a small mixing bowl. Set this aside while you prepare the chicken, allowing the flavours to meld.
- Season the Chicken: In a separate bowl, toss the chopped chicken with seasoned cornstarch until evenly coated. Set this aside as you heat your skillet.
- Cook the Chicken: Heat oil in a skillet over medium-high until it shimmers and is hot. Add the chicken and sauté until it's evenly browned and crispy, about 5-6 minutes.
- Add Vegetables: Introduce thinly sliced bell peppers to the skillet. Cook for 2-3 minutes until they start to soften but still retain some crunch.
- Combine and Simmer: Pour the prepared sauce over the chicken and peppers, and bring to a boil. Reduce the heat and let it simmer, stirring occasionally, until the sauce thickens to your liking.
- Serve and Garnish: Serve the sticky chicken over a bed of fluffy rice. Garnish with chopped peanuts and thinly sliced green onions for added texture and flavour.
Notes
- Corn Starch: Skipping the corn starch will result in less crispy chicken, but it will still be delicious. Alternatively, flour can be used for a similar thickening and crisping effect.
- Oyster Sauce: If you can't find oyster sauce, teriyaki sauce works really well.
- Sauce Consistency: For a thicker sauce, allow it to simmer a few minutes longer. If it thickens too much, a splash of water or additional soy sauce can loosen it.
- Heat Level: Adjust the heat level by adding chili flakes or a dash of hot sauce to the sauce mixture if you prefer a spicier dish.
- Serving Suggestion: For a low-carb option, serve the sticky chicken over cauliflower rice or alongside steamed vegetables like broccoli or snap peas.
- Storage Advice: This dish can be refrigerated for up to three days or frozen for up to three months. Thaw in the refrigerator and reheat gently to maintain the best texture.
Nutrition
Calories: 468kcal | Carbohydrates: 40g | Protein: 62g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 4485mg | Potassium: 1244mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1938IU | Vitamin C: 80mg | Calcium: 40mg | Iron: 3mg
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