Sticky Chicken with Sauce (Printable Version)
Tender chicken glazed in a rich, sticky sauce enhanced with bell peppers and fragrant ginger.
# Ingredients Required:
→ Chicken
01 -
500 g boneless skinless chicken, chopped
02 -
2 tablespoons corn starch
03 -
2 tablespoons vegetable or olive oil
04 -
1 red bell pepper, thinly sliced
→ Sauce
05 -
150 ml soy sauce
06 -
75 ml honey
07 -
1 tablespoon white wine vinegar
08 -
120 g oyster sauce (optional)
09 -
2 cloves garlic, minced
10 -
2.5 cm piece fresh ginger, grated
→ Garnish
11 -
Chopped peanuts
12 -
Sliced green onions
# Guide to Cooking:
01 -
Combine soy sauce, honey, white wine vinegar, oyster sauce, minced garlic, and grated ginger in a bowl. Set aside to allow flavors to meld.
02 -
Toss chopped chicken with corn starch until evenly coated. Set aside while heating the skillet.
03 -
Heat oil in a skillet over medium-high heat until shimmering. Add chicken and sauté for 5-6 minutes until golden and crispy.
04 -
Add sliced red bell peppers to the skillet and cook for 2-3 minutes until slightly softened but still crisp.
05 -
Pour the prepared sauce over the chicken and peppers. Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce thickens to desired consistency.
06 -
Serve chicken and peppers over fluffy rice. Garnish with chopped peanuts and sliced green onions for texture and flavor.
# Extra Suggestions:
01 -
Use cornstarch for a glossier sauce; substitute flour if unavailable. Oyster sauce is optional but enhances umami depth.