Sticky Soy Sauce Chicken

One of my go-to comfort foods! Gloriously tender chicken glazed in a delicious sweet-savoury garlicky sauce that ever so slightly hints flavours of fragrant Chinese five spice. Serve on top of warm rice and with some greens, you’re going to love it!

Be still my beating heart, THAT GLAZE!!! Juicy chicken thighs tossed in the most flavourful Asian marinade (i.e. I am busting out the soy sauce and Chinese Five Spice) and then cooked over the hob until the chicken is tender and the marinade becomes an incredibly delicious sweet-sticky glaze. Serve over steamed rice and top with some greens and plenty of sesame seeds for a delicious and healthy dinner any night of the week!

In my humble (and ASIAN) opinion, this Sticky Soy Sauce Chicken is better than any Chinese take-out meal. I should actually call it Better-Than-Takeout-Sticky Soy Sauce Chicken… but you’d probably be done cooking it before you finish saying that.

How to make this insanely delicious Sticky Soy Sauce Chicken

1. Mix the Chicken Marinade with diced chicken and marinate in the fridge for at least 2 hours. I like to do it overnight so it’s one less thing to worry about for dinner.

2. Bring a pot of water to a boil and add in the star anise and cinnamon stick. Add the chicken and the marinade in and simmer for 10 minutes with the lid on.

3. Now that the chicken is cooked, take the lid off and reduce the sauce over high heat. Move the chicken about regularly so that the sauce does not burn. In the meantime, steam/boil your greens. When ready, the sauce should be thick, glossy and coats the chicken beautifully.

4. And… you’re done! Serve the chicken over warm rice, with the greens on the side, and garnish with sesame seeds and chopped spring onions.

How easy was that?!

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Sticky Soy Sauce Chicken

(1 votes, average: 5.00 out of 5)
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Serves: 2

One of my go-to comfort foods! Gloriously tender chicken glazed in a delicious sweet-savoury garlicky sauce that ever so slightly hints flavours of fragrant Chinese Five Spice. Serve on top of warm rice and with some greens, you’re going to love it!

Ingredients

200ml water

1 cinnamon stick

2 star anise

200g broccolini (or any other greens of choice)

2 bowls of cooked warm rice

1 spring onion, chopped (for garnish)

Sesame seeds (for garnish)

Chicken Marinade

320g chicken thighs, diced

2 garlic cloves, finely minced

1 tablespoon honey

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 1/2 tablespoons light soy sauce

3/4 tablespoon dark soy sauce

1/2 teaspoon Chinese five spice powder

Dash of white pepper

Instructions

1

In a bowl, mix together the diced chicken with the rest of the ingredients under Chicken Marinade. Cover and let it marinate in the fridge for at least 2 hours or ideally, overnight.

2

Add the water, cinnamon stick and star anise into a pot and bring it up to a boil. Stir in the marinated chicken and leftover marinade. Pop the lid on and simmer for 10 minutes over medium heat.

3

Remove the lid, turn the heat up to high and cook until the sauce has reduced by almost half. The sauce should be thick, glossy, and coats the chicken. This should take between 7-10 minutes. Be sure to move the chicken about regularly so the sauce doesn’t burn.

4

While the sauce is reducing, bring another pot of water up to a boil and add the broccolini in. Cook for 3-5 minutes or until you can pierce the stem with a fork easily. Drain and set aside until ready to serve.

5

Serve the chicken and its sauce on top of the rice and place the steamed vegetables by the side. Garnish with the chopped spring onions and sesame seeds and serve immediately.