Saturday, February 2, 2013

Sticky Chicky

In hopes to add more variety to my menu planning, I've been going through old recipes in my collection. I have a fabulous book - kind of a create-your-own cookbook put out by Gooseberry Patch that I love as it keeps all my handwritten recipes with notations organized ... but, it blends in with my other cookbooks, so sometimes I pass it by when I'm planning my menus. Sadly, with Pinterest and the web, it's just so easy and convenient looking there for inspiration instead ...

I've been making Sticky Chicky for years - it's one of my tried and trues, but honestly, it's been at least two years since I've made it. And guess what??!! With a little attention to the soy sauce you choose, it happens to be gluten-free!

I was busy finishing a work project, Morgan was swamped with homework and Matt was coming home late from work ... I had to come up with dinner fast with little fuss, so .... Sticky Chicky!! I had dinner ready on the table in under 30 minutes ... and there were no leftovers. :).

Yes ... now I remember why I loved this recipe so much ....

7-8 boneless, skinless chicken thighs, cut into pieces
olive oil
salt and pepper, to taste
long grain rice, white or brown, cooked
green onion, chopped

3 tablespoons brown sugar
1/3 cup honey
3/4 cup soy sauce (gluten-free)
2 tablespoons minced garlic (around 4 cloves)
1 tablespoon fresh grated ginger root (fresh is necessary)
1/3 cup rice vinegar
1 teaspoon sesame oil
hot sauce, to taste

On medium, heat the oil in a large skillet and brown the chicken until it's golden and no longer pink.

While the chicken is cooking, mix together the ingredients for the sauce
and ...

... prep the rice.  I use my rice cooker, but you could easily make it on the stovetop as well (you may have to do this step first if you cook it on the stovetop).

Chop green onion.  A little tip: After I use a bunch of green onions, I leave about 3 inches of white down to the roots.  I put the root pieces in a little cup next to my sink and they grow back in just a matter of days.

Once the chicken is browned, add the sauce, stirring frequently.

When the sauce starts to thicken, it's done ... usually about 8-10 minutes.  Serve on a bed of rice and top with green onion for a little freshness.


  1. this looks really tasty. Do you love your rice cooker? I want one, but the space is an issue. I have too many kitchen tools/appliances :) I love your tile backsplash by the sink. gorgeous.

    1. I absolutely love my rice cooker ... especially now. It cooks the rice perfectly in half the time. But I completely understand - my cabinet space is valuable real estate. I bought a little one at the thrift store. It cooks 2-3 cups of dry rice, but that's more than we would ever need for our little family. Buying second hand for $2, if I ever find I don't use it or it's in the way, I don't feel bad about getting rid of it. You can also use it for other cooked grains like quinoa and those wild rice mixtures that take forever to cook. :)

  2. I made this, and it was A.W.E.S.O.M.E.
    The only thing I did differently was thicken up the sauce in a separate saucepan so that I didn't dry out the chicken.