Asian Sticky Chicken

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Boneless, Skinless Chicken Breasts , cubed

1 cup

Thai Chili Wing Sauce

1/2 cup

Water

1 bunch

Scallions , chopped

4 scallions per 4 servings

1/4 cup

Corn Starch

3 Tbsp

Vegetable Oil

2 Tbsp

Lee Kum Kee Hoisin Sauce

2 Tbsp

Soy Sauce

1 Tbsp

Garlic , minced

1 tsp

Ground Ginger

1/2 tsp

Ground Black Pepper

Cooking Instructions

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Step 1

In a large bowl, toss the Boneless, Skinless Chicken Breasts (4) with Corn Starch (1/4 cup) until all pieces are well coated.

Step 2

Heat Vegetable Oil (1 Tbsp) in a large skillet or wok on medium high. When the oil starts to shimmer, quickly cook the chicken in batches until golden brown. Set the cooked pieces aside.

Step 3

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